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Mole-Mushroom Tacos
with Lacinato Kale & Creamy Achiote Sauce
Wellness at Blue Apron
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Recipe only available for Friday delivery.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 500 Cals/serving
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Mole (pronounced moh-lay) is a traditional Mexican sauce made with cocoa powder, aromatics, spices, nuts and chile peppers. Legend has it that two nuns in Puebla, Mexico, were surprised by the arrival of an important guest. Have nothing to cook for him, they took a mortar and pestle and ground up every ingredient they had in the kitchen. They simmered the mixture together for hours, and mole was born. Here, you’ll make a quick version. Cooked with delicate mushrooms, this mole spice blend captures all of the complex flavors of the original in these simple, delicious tacos topped with seasoned crema.
Get Cooking
fresh
ingredients
Title
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8 6-Inch Corn Tortillas
- 8 oz Maitake Mushrooms
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2 oz Radishes
- ½ bunch Lacinato Kale
- 2 tsps Achiote Paste
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2 tsps Mexican Mole Spice Blend (Ground Chiles, Paprika, Brown Sugar, Salt, Cocoa Powder, Molasses Powder & Granulated Garlic)
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1 Lime
- ¼ cup Mexican Crema
- ¼ cup Pepitas
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Quarter the lime. Cut out and discard the kale stems. Cut the kale into thin ribbons and toss with the juice of 2 lime wedges and a drizzle of olive oil; season with salt and pepper to taste. Thinly slice the radishes and cut into matchsticks. Using your hands, break the mushrooms into large pieces.
2
Make the achiote-crema sauce:
In a small bowl, stir together the achiote paste and crema; season with salt and pepper to taste.
3
Toast the pepitas:
In a medium pan, heat ½ teaspoon of olive oil on medium until hot. Add the pepitas and cook, stirring frequently, 1 to 2 minutes, or until golden and fragrant. Transfer to a bowl and set aside. Wipe out the pan.
4
Cook the mushrooms:
In the same pan used to toast the pepitas, heat 2 teaspoons of oil on high until hot. Add the mushrooms and cook, stirring occasionally, 6 to 8 minutes, or until browned and tender. Remove from heat. Transfer the cooked mushrooms to a bowl and sprinkle with the mole spice blend; toss to combine. Wipe out the pan.
5
Warm the tortillas:
Heat the same pan used to cook the mushrooms on medium-high until hot. Working in batches, add the tortillas. Warm 30 seconds per side, or until soft and pliable.
6
Assemble the tacos & plate your dish:
Spread a thin layer of the achiote-crema sauce onto each warmed tortilla. Divide the cooked mushrooms, toasted pepitas and dressed kale (you may have extra kale) between the tortillas. Garnish with the radish matchsticks (you may have extra) and remaining lime wedges. Serve any remaining kale and radish matchsticks on the side. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Quarter the lime. Cut out and discard the kale stems. Cut the kale into thin ribbons and toss with the juice of 2 lime wedges and a drizzle of olive oil; season with salt and pepper to taste. Thinly slice the radishes and cut into matchsticks. Using your hands, break the mushrooms into large pieces.
2
Make the achiote-crema sauce:
In a small bowl, stir together the achiote paste and crema; season with salt and pepper to taste.
3
Toast the pepitas:
In a medium pan, heat ½ teaspoon of olive oil on medium until hot. Add the pepitas and cook, stirring frequently, 1 to 2 minutes, or until golden and fragrant. Transfer to a bowl and set aside. Wipe out the pan.
4
Cook the mushrooms:
In the same pan used to toast the pepitas, heat 2 teaspoons of oil on high until hot. Add the mushrooms and cook, stirring occasionally, 6 to 8 minutes, or until browned and tender. Remove from heat. Transfer the cooked mushrooms to a bowl and sprinkle with the mole spice blend; toss to combine. Wipe out the pan.
5
Warm the tortillas:
Heat the same pan used to cook the mushrooms on medium-high until hot. Working in batches, add the tortillas. Warm 30 seconds per side, or until soft and pliable.
6
Assemble the tacos & plate your dish:
Spread a thin layer of the achiote-crema sauce onto each warmed tortilla. Divide the cooked mushrooms, toasted pepitas and dressed kale (you may have extra kale) between the tortillas. Garnish with the radish matchsticks (you may have extra) and remaining lime wedges. Serve any remaining kale and radish matchsticks on the side. Enjoy!
Tips from Home Chefs
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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
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