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Slow Cooker Mole Mushroom Taco Filling (GF, V)

It's been a while since I did a slow cooker meal, and every time I make one I ask myself why I don't do it more often. It takes some prep, but it pays off later when you have nothing to do but portion out a delicious meal.

This one was excellent. I think I'd put a little less cocoa in next time. It was pretty spicy, so if you're heat adverse, use just 1 chile.

Slow Cooker Mole Mushroom Taco Filling (GF, V)

Source: Healthy Slow Cooking | Serves: 8-10 tacos | Time: 9+ hr

Changes: used ancho peppers in sauce; replaced almonds with walnuts; used cocao powder instead of dark chocolate


1 1/2 lb #mushrooms, chopped


2 ancho chili peppers in adobo sauce

1 cup water

1/2 cup crushed #tomatoes or tomato puree

1/4 cup walnuts

1 tbsp cocoa powder

1 1/2 tsp oregano

1 tsp chili powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp ground allspice

1/4 tsp cinnamon

Salt, to taste


Blend sauce ingredients together. Dump the mushrooms in the slowcooker. Cover with the sauce. Cook on low for 7-9 hours.

Serve on taco shells. Garnish with the whatever you'd like. I used this tangy taco slaw and avocado slices.

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