MENU
 
 
 
 

  • Braised Chicken Tacos with Easy Mole Sauce

    1 vote
    Braised Chicken Tacos with Easy Mole Sauce
    Publisher of The Briny Lemon
    by Pamela Steed Hill
    656 recipes
    >

    Ingredients

    • tasting more complex than it is, due to the various types of ingredients—chiles, nuts, seeds, vegetables, chocolate,
    • even tortilla chips for thickening. (Authentic mole would include day-old corn
    • tortillas, torn.)
    • Mole Ingredients
    • You can prepare each step in making the mole sauce in the same pan. The
    • ingredients then go into a food processor and back into the pan for finishing.
    • 3 lbs whole chicken legs, split into
    • thighs and drumsticks
    • 1/4 tsp chile powder
    • 1/4 tsp ground cumin
    • sea salt
    • freshly ground black pepper
    • 2 tbsp olive oil, divided
    • 3-3/4 cups chicken broth, divided
    • 2 tbsp coarsely chopped almonds
    • 2 tsp sesame seeds
    • 2 guajillo chiles
    • 4 chiles de arbol
    • 1/4 cup black raisins
    • 1 small onion, chopped
    • 2 garlic cloves, finely chopped
    • 1 oz corn tortilla chips,
    • broken
    • 1/2 cup chopped tomatoes
    • 1 tsp ground cinnamon
    • 1 tsp dried oregano
    • (preferably, Mexican)
    • 1-oz dark chocolate, chopped
    • 12 6-inch corn or flour
    • tortillas, warmed or lightly charred on gas range
    • radishes and poblano chiles cut
    • into matchsticks, and chopped cilantro, for serving
    • Taco Toppings
    • Preparation
    • Sprinkle the chicken with chile
    • powder and cumin and season with salt and pepper.
    • Heat a large, deep skillet (or
    • Dutch oven) over medium heat and add 1 tablespoon of olive oil, swirling to
    • coat. Add the chicken skin-side down and cook until golden, 5-6 minutes.
    • Turn and add 2 cups chicken
    • broth (it should come up at least half way). Reduce the heat to low, cover, and
    • braise until the chicken is fork-tender, turning once halfway through, 45
    • medium heat and add the remaining 1 tablespoon of oil. Add the onion and garlic

    Directions

    Traditional Mexican mole may include 30-some ingredients and take all

    day to prepare. That’s a delicious and wonderful thing. But the

    process—and ingredients list—can be simplified while still resulting in

    a rich, dark, silky sauce touting hints of aromatic spices, fiery chiles, and,

    of course, chocolate—a must-have item for mole.

    This easier, faster, “reduced” version still has layers of rich flavor,

    minutes.

    Transfer the chicken to a

    plate. When cool enough to handle, shred the meat, discarding skin and bones.

    Seasoned ChickenChicken Beginning to Sear After Turning Broth Added Braised ChickenShredded Chicken Meanwhile, heat a large

    saucepan over medium heat and add the chopped almonds and sesame seeds. Toast,

    stirring often to prevent burning, until lightly toasted, 2-3 minutes. Transfer

    to a food processor.

    Place all the dried chiles and

    raisins in the saucepan and cover with water. Bring to a boil, then remove from

    the heat, cover, and let stand until softened, 10 minutes. Drain the mixture

    and transfer to a cutting board. When cool enough to handle, chop the

    chiles, discarding stems and seeds. Place the chiles and

    raisins in the food processor.

    Re-heat the saucepan over

    medium heat and add the remaining 1 tablespoon of oil. Add the onion and garlic

    and cook, stirring often, 3 minutes. Transfer to the food processor.

    Almonds and Sesame Seeds Chiles and Raisins Onion and Garlic Add the tortilla chips,

    tomatoes, cinnamon, and oregano to the processor and season with salt. Process

    to coarsely chop. Add the remaining 1-3/4 cups broth and process until smooth.

    Transfer the mixture to the

    saucepan and bring to a simmer over medium-high heat. Reduce the heat to low

    and cook, stirring often, 10 minutes.

    Stir in the chocolate and

    continue cooking until melted and blended, 3 minutes. Taste for seasoning,

    adding salt, if needed.

    Add the shredded chicken to the

    mole sauce and stir to combine. Cook until hot throughout, 4-5 minutes.

    Ready to Process Chopped IngredientsProcessed with Broth Mixture Beginning to Cook Cooked Mole with ChocolateChicken Added

    Serve the chicken mole on warm tortillas topped

    with radish and poblano chile slices.

    Braised Chicken Tacos with Easy Mole Sauce

    Similar Recipes

    Leave a review or comment