I love tacos. I really do. But, I will have to admit that for most of my life whenever tacos have been made at home, it’s always been with the boxed taco shells and the packet seasoning. Horrible, I know.
But, with this dish I’m featuring that has changed and it’s the first time I didn’t use the box ones (and don’t think I ever will again). Granted, I didn’t quite make the leap to making my own tortillas just yet, but it is a step in the right direction as the Mission corn tortillas are better than the ones in a box (which I’m sure are full of wonderful preservatives).
I don’t usually just post a recipe for a sauce, but in the name of saving some space and giving you a wonderful sauce that you can use for any other recipe, that is what I will be doing.
Peanut butter has always been one of my favorite spreads, and a couple years ago I remember having a peanut noodle dish (found more in Thai cuisine) that I absolutely loved. So when I saw this recipe for a red peanut mole, I couldn’t wait to try it. I’ve adapted the one here from Truly Mexican.
Now, this recipes does take a little bit of time, but that’s mainly because the ingredients are fried individually (I’m sure you can try baking or maybe even sauteing if you like).