Chicken Mole Tacos

Servings 4-6 people

Ingredients:

• For the chicken:

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste

• For the mole sauce:

  • 1/4 cup unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup Mexican chocolate (Ibarra or Abuelita)
  • 1/2 cup chicken broth
  • 2 tablespoons ancho chili powder
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste

• For the slaw:

  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • Salt and pepper to taste

Instructions:

To make the chicken:

1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook, stirring occasionally, until softened (about 5 minutes).
3. Add garlic and cook for 1 minute more.
4. Add chicken, cumin, paprika, salt, and pepper to the skillet.
5. Cook, breaking up with a spoon as needed, until chicken is cooked through (about 10-12 minutes).

To make the mole sauce:

1. Melt butter in a medium saucepan over low heat.
2. Add flour and whisk to combine.
3. Cook for 1 minute more.
4. Whisking constantly, add chocolate until melted and smooth.
5. Gradually whisk in broth until mixture is smooth and slightly thickened.
6. Stir in chili powder, cinnamon, salt, and pepper.

To assemble the tacos:

1. Shred cooked chicken with two forks.
2. Add mole sauce to shredded chicken and toss to combine.
3. Warm tortillas according to package instructions.
4. Spoon chicken mixture onto a warmed tortilla.
5. Top with slaw, sliced avocado, and any other desired toppings.

To make the slaw:

1. Combine red cabbage, carrots, cilantro, lime juice, salt, and pepper in a medium bowl.
2. Stir to combine.
3. Taste and adjust seasoning as needed.

Enjoy your delicious chicken mole tacos!