Chicken Mole Tacos
This recipe for Chicken Mole Tacos is CRAZY GOOD! And, it's made in the crockpot, making it an easy dinner to make even on a weeknight!
Ingredients
- ⅓ cup raisins
- ¾ cup sliced almonds
- ½ cup chicken broth
- 28 oz can crushed tomatoes
- 1 ½ tablespoon cumin
- ¾ teaspoon cinnamon
- ½ teaspoon chili powder
- ½ teaspoon nutmeg
- ¼ tsp coriander
- 1 cup chopped onion
- 5 garlic cloves, minced
- 4 oz bittersweet chocolate (I used chips but if you have a bar, just break it into small pieces.)
- 3 chipotle chiles, canned in adobo sauce
- 1 tablespoon canned adobo sauce
- 2 lbs boneless chicken thighs
- 16 corn tortillas
- ½ queso fresco cheese, crumbled
- fresh cilantro leaves and lime wedges for serving
Instructions
- Combine all ingredients listed above through the adobo sauce. Mix together, and, in batches, process in a food processor.
- Add chicken to the slow cooker.
- Pour sauce over the chicken to cover and set the slow cooker on low for 8 hours.
- Once the chicken is fully cooked, remove it from the sauce and shred it into large pieces. (Note, this recipe makes a lot of sauce – much more than you will need for one meal. The great news is you can half the sauce at this point and throw it in the freezer for another night. Just thaw it out, warm it up, and pull it over a rotisserie chicken for a fast and easy weeknight meal.)
- Add the chicken back to the sauce.
- Top corn tortillas with the chicken and sauce mix, then crumble the cheese and cilantro over the top of each.
- Serve with lime wedges, Spanish rice, and beans.
Notes
(Adapted from this recipe at CookingLight.com)
Tried this recipe?Let me know how it was!