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Quorn Chunks Mole Taco Basket

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Enjoy a smoky twist on traditional tacos with this chipotle infused recipe. The chipotle paste, garlic and onion mix makes a delicious accompaniment to the Mexican salsa, soured cream and crunchy tortilla baskets. A simple meal idea that’s guaranteed to get the whole family involved.

Serves 4
10 mins


  • 200g Quorn Chunks
    • 2 tbsp vegetable oil
    • 1 large onion, chopped
    • 1 tsp ground cinnamon
    • 3 cloves of garlic, crushed
    • 50g raisins
    • 1 tbsp chipotle paste
    • 1 tbsp cocoa powder
    • 60g toasted pine nuts
    • 2 ancho chillies, heated for 2-3 minutes in a dry saute pan then rehydrated in the vegetable stock for 10 minutes (use grilled red peppers if unavailable)
    • 150ml vegetable stock
    • Juice of 1 lime
    • Soured cream to serve
    • 4 corn or wheat tortillas (approx. 25cm diameter)
    • 1 small red onion cut into rings
    • 1 large tomato, cut into small dice
    • 1 small onion, cut into fine dice
    • Small bunch of fresh coriander, finely chopped
    • Juice of 1/2 lime
    • Pinch of salt and black pepper
    • 320g cooked white rice, warm
    • 1 large red onion, roasted and roughly chopped
    • 1 red pepper, roasted and roughly chopped
    • 1 large bunch of fresh coriander, leaves only, chopped
    • Juice and zest of 1 lime

Made with Quorn Chunks

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