MOLE TACOS

 

INGREDIENTS

  • For the mole sauce:

    • 2 tablespoons vegetable oil

    • 1 medium onion, finely chopped

    • 2 cloves garlic, minced

    • 2 dried ancho chilies, seeded and stemmed

    • 2 dried pasilla chilies, seeded and stemmed

    • 2 dried mulato chilies, seeded and stemmed

    • 2 tablespoons sesame seeds

    • 2 tablespoons unsweetened cocoa powder

    • 1/4 cup almonds

    • 1/4 cup raisins

    • 1/4 teaspoon ground cinnamon

    • 1/4 teaspoon ground cloves

    • 1/4 teaspoon ground coriander

    • 1/4 teaspoon ground cumin

    • 1/4 teaspoon dried oregano

    • 3 cups chicken or vegetable broth

    • Salt and pepper to taste

  • For the tacos:

    • 1 package of TORTILLAS CASERAS MI FAMILIA

    • Cooked shredded chicken or your choice of protein

    • Chopped fresh cilantro

    • Red onions cut in julienne

HOW TO COOK

  1. Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and minced garlic, and cook until they are soft and translucent.

  2. While the onion and garlic are cooking, toast the dried chilies in a dry skillet over medium heat for a few seconds on each side until they become fragrant. Remove them from the skillet and set them aside.

  3. In the same skillet, toast the sesame seeds until they turn golden brown. Remove them from the skillet and set them aside.

  4. In a blender or food processor, combine the toasted chilies, sesame seeds, cocoa powder, almonds, raisins, ground cinnamon, ground cloves, ground coriander, ground cumin, dried oregano, and the cooked onion and garlic mixture. Blend until you have a smooth paste, adding a little broth if needed to facilitate blending.

  5. Return the blended paste to the saucepan and cook over medium heat for about 5 minutes to deepen the flavors. Stir frequently to prevent sticking.

  6. Gradually stir in the chicken or vegetable broth, and season with salt and pepper to taste. Reduce the heat to low and let the mole sauce simmer for about 30 minutes to allow the flavors to meld together. If the sauce becomes too thick, you can add more broth.

  7. While the mole sauce is simmering, warm the tortillas on a comal or in a pan over medium heat until they are soft.

  8. Mix the shredded chicken with ¾ of the mole sauce. Reserve the remaining.

HOW TO SERVE

Assemble the tacos by placing a spoonful of the chicken with mole mix on each tortilla

Top with more mole sauce, and some red onions; you can add crumbled queso fresco or feta cheese and cilantro leaves.

¡Provecho!

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