Quorn Tenders Mole Taco Bowl with Cilantro Rice

Ingredients

• 2 cups Quorn Chiqin Pieces
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 1 tsp ground cinnamon
• 3 cloves of garlic, crushed
• 1/3 cup raisins
• 1 tbsp chipotle powder
• 1 tbsp cocoa powder
• ½ cup toasted pine nuts
• 2 ancho chilies, heated for 2-3 minutes in a skillet then rehydrated in the
• vegetable stock for 10 minutes (use grilled red peppers if unavailable)
• 2/3 cup vegetable stock
• Juice of 1 lime
• Sour cream to serve
• 4 corn or wheat tortillas
• 1 small red onion cut into rings
• 1 large tomato, diced
• 1 small white onion, diced
• Small bunch of fresh cilantro, finely chopped
• Juice of ½ lime
• Pinch of salt and black pepper
• 2 cups cooked white rice, warm
• 1 large red onion, roasted and roughly chopped
• 1 red pepper, roasted and roughly chopped
• 1 large bunch of fresh cilantro, leaves only, chopped
• Juice and zest of 1 lime