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.
Ingredients
- 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
Directions
- 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.
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What They're Saying
Cooking Lady, on Jan 31, 05:18 PM, wrote:
This looks really good. Thanks for sharing
raquel@eRecipe.com, on Jan 31, 06:24 PM, wrote:
this is amazing the ingredients are easy to find and the recipe is simply easy to follow. thanks
Laura B., on Feb 1, 06:30 AM, wrote:
This looks delicious! I’ll have to try this sort of shortcut mole sauce (since traditional recipes are sooooo involved). I’ve gotten into making my own soft corn tortillas from scratch. Instant masa harina is super-cheap, and a bag of it will last for ages. My boyfriend got me a tortilla press for Christmas, which makes it easier to do. You can’t beat the homemade ones for flavor, if you have the time to make them!
Central PA Chris, on Feb 5, 10:36 AM, wrote:
Excellent, I had not cooked with skinless chicken thighs before and they are way cheap and way tasty.
The Mole was easy, quite good, spice level was perfect for non-spicey-hot loving people (which was my target audience). If you like it hot, use the whole can of chipotle in adobo. I will probably add some coco powder to my next batch to add a deeper coco flavor. I would also advocate adding a couple teaspoons of salt, maybe my chicken broth didn’t have much, but salt added was needed in my batch to make the flavors pop.
Great recipe!
Thanks Gabi!
Hans, on Feb 7, 04:57 PM, wrote:
I’m so excited to try this recipe, but I couldn’t find chipotle in adobo in my grocery store. Do you know of any substitutions that might be more readily available? The closest I could find was that goya powdered adobo stuff.
Brian, on Jun 18, 02:00 PM, wrote:
Drain the tomatoes?
Rosie J, on Jan 21, 01:32 PM, wrote:
Wonderful! I used 1 TB unsweetened cocoa in place of the chocolate, and used the whole can of peppers and Adobo sauce (along with a dash of Cayenne). I also simmered the sauce & chicken with a whole cinnamon stick rather than using ground cinnamon. They were the best spicy chicken mole tacos I’ve ever had… I froze the leftover sauce for another batch next week.
Singgasana Hotels & Resorts pilihan akomodasi terbaik di Indonesia bali, on Jun 23, 08:23 PM, wrote:
They were the best spicy chicken mole tacos I’ve ever had… I froze the leftover sauce for another batch next week.
Darndasher, on Dec 24, 10:08 AM, wrote:
These are the best tacos I have ever made. I’ve tried five different mole recipes and these kicked a$$. I topped ‘em off with asiago, shredded cabbage, lettuce and carrots with a bit o’ sour cream. I also didnt have any semi-sweet chocolate, but I mixed cocoa powder, sugar and butter together to make some. Saving this recipe, for sure.
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Hans, on May 21, 10:35 AM, wrote:
Just made this recipe for the hundredth time over the years—it’s one of my absolute favorites, and it’s what I make when I need to impress people. I love it, so I wanted to say thanks!
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