Shredded Chicken Mole Tacos
Serves 4-6
Adapted from Downshiftology and Feasting at Home
For Mole:
*Can be made ahead
15 ounce (400-450 milliliters) can tomato sauce or diced tomatoes
4 cloves garlic, smashed
½ onion, diced
½ cup water or chicken broth
1 tablespoon soy sauce
1–2 chipotle chilies in adobo sauce, plus 1 tablespoon of adobo sauce
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons coriander
½ teaspoon salt
½ teaspoon pepper
4 tablespoons tahini
2 ounces (50-60 grams) dark chocolate squares
For Shredded Chicken:
*The plain shredded chicken (up to the onions on the ingredients list), can be made ahead
2¼ pounds (1 kilogram) boneless, skinless chicken breast
5 tablespoons olive oil, divided
2 tablespoons salt, divided
1 teaspoon pepper
¾ cup chicken broth
4 teaspoons cumin
1½ teaspoons chili
1½ teaspoons smoked paprika
1½ teaspoons onion powder
1 onion, diced
5-6 cloves garlic, minced
For Refried Beans:
1 can refried black beans
If you can’t find refried beans, use 1 can of black beans and follow the instructions below on how to make refried beans.
¼ cup water
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon chili powder
½ teaspoon smoked paprika
1 teaspoon cumin
For Tacos:
16 corn or flour tacos, warmed before serving
2 avocados, halved, pit removed, and diced
1 onion, finely diced
¼ cup cilantro, coarsely chopped
2 limes, cut into wedges, for serving
Sour cream
For Mole:
*Can be made ahead
Place all the ingredients, except the tahini and chocolate, in a food processor or blender. Blend until smooth. If it’s not smooth enough for you, pour the mole into a large mixing bowl and use an emersion blender.
Add the mole to a medium pot and turn the heat to medium-low. Bring to a slow simmer (be careful, it will splatter). Cover and cook 7-8 minutes.
Stir in the tahini and chocolate until melted and combined. Taste, adjust seasoning to your preference.
If you want it sweeter, add 1 teaspoon of maple syrup or honey. If you want it spicier, add more chipotle peppers for heat.
Remove from heat and set aside.
For Shredded Chicken:
*Can be made ahead through Step #3
Heat a large pan over medium heat. Add 2 tablespoons of olive oil to the pan. Once the oil is hot, add the chicken. Season the top of the chicken with 1 teaspoon of salt and pepper.
Cook for 6 minutes before flipping the chicken. Add the chicken broth, cover the pan with a lid, and cook until the internal temperature of the chicken is 165° F, about 12-15 minutes.
Remove the chicken from the pan and place them into a large mixing bowl. Using two forks, finely shred the chicken. Depending on how finely shredded you want your chicken, this process can take 5-10 minutes.
In a small bowl, combine the cumin, chili, smoked paprika, and onion powder and mix until well blended.
Heat a different frying pan over medium-high heat. Add 1½ tablespoon of olive oil to the pan. Once the oil is hot, add half the onions and sauté until very soft and slightly brown, about 8-10 minutes. Add half of the garlic and sauté for 1 minute, stirring constantly.
Add half of the shredded chicken to the pan and slowly mix the onions and garlic into the chicken. Add half of the spice mixture over the chicken and continue mixing the chicken and spices until well combined.
Continue cooking the chicken until browned and slightly crisped, about 8 minutes.
Remove the chicken from the pan and set aside. Repeat the frying process with the remaining shredded chicken (Steps #5-7).
For Refried Beans:
Heat a medium sauce pan over medium-low heat. As the pan is heating up, add the can of refried black beans. Pour in ¼ cup of water. Using a fork, whip the beans until smooth and creamy.
Add olive oil, salt, chili, smoked paprika, and cumin to the pan and continue whipping the beans until the spices are well incorporated and the beans are smooth and creamy. Taste and adjust the seasoning to your preference. Set aside and cover.
If you don’t have refried beans and are using canned black beans, drain the black beans and place them in a food processor along with the remaining ingredients for the refried beans (water, olive oil, salt, chili, smoked paprika, and cumin). Puree until creamy. If the beans aren’t creamy enough, add a bit more water until they reach your preferred consistency. Taste and adjust the seasoning to your preference.
Once the refried beans are done, add them to a medium sauce pan and heat them up. Once hot, set the beans aside and cover.
For Tacos:
When you are ready to eat, smear a dollop of the refried beans on the bottom of the warmed tacos. Add a few of the diced avocados on top, followed by a heaping of shredded chicken.
Pour a generous amount of mole over top the chicken. Sprinkle with diced onions and finish the taco off by garnishing with cilantro, a squeeze from a lime wedge, and sour cream.
Enjoy!