- For the mole:
- 2 T canola oil
- 2 onions, roughly chopped
- 4 garlic cloves, roughly chopped
- 2 t dried chilli flakes
- 2 t ground cinnamon
- 8 cloves
- 1 t ground cumin
- 1 t smoked paprika
- 200 g Roma tomatoes
- 1 cup freshly prepared coffee
- 100 g seedless raisins
- 2 T brown sugar
- Sea salt, to taste
- 2 kg pork shoulder, skin removed
- 6 tortillas
- 2 avocados, stoned
- 2 limes
- 1 T coriander, roughly chopped
- 1 red onion, thinly sliced
- ¼ cup red wine vinegar
- 4 ripe tomatoes
- 1 cup sour cream, for serving
To make the mole, heat the oil in a pan over a medium heat and preheat the oven to 180°C. Cook the onions until coloured. Add the garlic, chilli, cinnamon, cloves, cumin, paprika and tomatoes.
Cook until the tomatoes are soft, then add the coffee, raisins and brown sugar. Reduce the heat and simmer gently for 20 minutes, then season with salt. Blend in a food processor until coarse.
Place the pork shoulder in a large roasting bag, then pour in the mole. Seal the bag and roast for 2 hours, or until the meat begins to fall from the bone. Allow to cool slightly in the bag, then tear chunks of meat from the bone.
Toast the tortillas directly over a flame or in a dry pan. Combine the avocado with the juice of 1 lime and toss with the coriander. Mix the red onion with the red wine vinegar and marinate for 10 minutes, then mix with the avocado. Slice the tomato into wedges and add to the mixture. Season to taste with salt.
Place the torn pork and some of the mole on a toasted tortilla and top with the salad. Serve with the sour cream. Cut the remaining lime into wedges and serve with the tacos.