Chicken Mole Tacos
- Prep Time 0:15
- Cook Time 1:00
- Estimated Cost $15
- 12 Comments
Tacos are, in my opinion, the perfect Superbowl food; they can be cooked in large batches, involve lots of fun toppings, do not require utensils and go very well with beer. This year, I’m going beyond the typical ground beef-in-crunchy-shells route, and cooking ultra-tender (and ultra-cheap) boneless, skinless chicken thighs in a rich, spicy mole sauce, which I’ll wrap in warm corn tortillas.
Topped with a little Mexican crema, some chopped onions, cilantro and a dollop of homemade guacamole, I doubt anyone will be able to focus on the game while eating these. (Just kidding. Go Pats!)
Note: You will have a fair amount of leftover sauce. Don’t throw it away! It will keep, in an airtight container in the fridge for up to a week, and in the freezer for up to 2 months. Use it to make mole again, or drizzle it over nachos, enchiladas or burritos.
- 18 corn tortillas $1.50
- 2 tbsp olive oil Pantry
- 1 onion, chopped $0.50
- 3 cloves garlic, chopped Pantry
- 1 tsp ground cumin $1.50 for 1 oz.
- 1/2 tsp ground cinnamon $1.50 for 1 oz.
- 1 15 oz. can diced tomatoes $1.50
- 1 canned chipotle in adobo, chopped, plus a few spoonfuls of its sauce $1.50
- 1 14-oz can chicken broth $1.50
- 2 tbsp (creamy) peanut butter Pantry
- 2 ounces semisweet chocolate chips $1.50 for 6 oz.
- 1/2 tsp each salt and pepper Pantry
- 2 lbs boneless, skinless chicken thighs $4
Recipe Serves 6-8
- Preheat oven to 300 degrees F.
- Wrap the tortillas tightly in aluminum foil and place in the oven, on the center rack.
- Heat oil in a deep soup pot over medium heat.
- Add onion and cook, stirring occasionally, until translucent.
- Add garlic and spices and cook for another minute, until very fragrant. Add diced tomatoes, chipotle pepper and sauce, broth, peanut butter, and chocolate.
- Stir well, cover and simmer for 10 minutes.
- Uncover the pot and carefully transfer mole to a food processor or blender and pulse until smooth (this can also be done using an immersion blender, directly in the pot).
- Add the chicken thighs, stir well to ensure they are completely submerged, and cover the pot tightly.
- Cook for 40-45 minutes, until chicken is very tender.
- Use 2 forks to gently shred the chicken.
- Take the tortillas out of the oven, carefully remove the foil and fill with the hot chicken mixture. Serve immediately.