Vegan Mexican Peanut Chocolate Chicken with Mini Tortillas

Written by nadjaelli

Hello my dears,

today I want to share my vegan version of  the mexican peanut chocolate chicken recipe with you guys, which I have shared on instagram earlier this week. It is perfect when being combined with mini tortillas and topped with fresh vegetables or lettuce that you need to use before they spoil.

Below you can see a picture of the delicious meal

mexican

For a portion for 2 persons you need:

  • 2 garlic cloves
  • 1 purple or pink onion
  • 160 grams of vegan soy “meat” (http://www.jumbo.com/de-vegetarische-slager-vegetarische-kip-shoarma-160g/162101BAK/)
  • 4 table spoons of vegan peanut butter or creme
  • 3 table spoons of tomato purée
  • 2 red chillies
  • 100 ml of water
  • 1 teaspoon of vinegar
  • 25 grams of vegan dark chocolate
  • 1 lime
  • 1 can of baby corns
  • 1 avocado
  • 1 red pepper
  • 100 grams of peanuts
  • parsley
  • mini tortillas

First of all chop the garlic cloves and half of the onion in small pieces. Then warm up the pan and start frying them until they are softened. Then add the vegan soy “meat” and let it fry in the pan with the garlic and the onion. Cut the 2 red chillies in small pieces and add them to the pan as soon as the soy “meat” is a bit brown.

After that, chop the chocolate into very small pieces and put it aside. Add the peanut butter and the tomato purée to the pan while stirring. Now add the water slowly while stirring so that the texture starts to become a creamy sauce. Finally add the small chocolate pieces to the sauce and keep on stirring until all pieces have melted and mixed with the sauce. Finally add the little bit of vinegar to the sauce and add 50 grams of the peanuts to the sauce . Stir the sauce softly until it is mixed and let the sauce cool down.

Put the mini tortillas in the oven for warming up for about 5-10 minutes. Meanwhile chop the avocado and the red pepper into pieces and the lime into half and put them aside. Also, chop the other half of the onion in longer slices and put it aside.

Take the mini tortillas out and place them on the plate. Next put about 2 teaspoons of the peanut chocolate sauce on each tortilla. Then add the chopped avocado pieces, the red pepper pieces, the onion slices and a few baby corns on top. Put some parsley leaves on top and pour the rest of the peanuts over the tortillas.

Finally, squeeze the fresh limejuice over the tortillas according to your taste.

CARPE DELI and enjoy !

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