The authentic and complex flavours of Mexican mole made easy with slow cooker chicken mole served via forever fan-favourite; tacos.
https://www.cookinglight.com/recipes/slow-cooker-chicken-mole-tacos
Place ancho chiles in a bowl; cover with water. Let stand 10 minutes. Drain; remove and discard stems and seeds.
Using a food processor, process seeded chiles, tomatoes, onion, almonds, chocolate, raisins, stock, cumin, sauce, cinnamon, chipotle chiles and garlic until smooth.
Sprinkle chicken with salt; place in a 6-quart slow cooker.
Add tomato mixture. Cover and cook on low for eight hours. Place chicken on a cutting board; remove bones.
Reserve 2 cups sauce for another use. Shred chicken into large pieces; return to slow cooker.
Using one tortilla at a time, heat tortillas over medium-high directly on burner to lightly char tortilla (approximately 15 seconds per side).
Top tortillas with chicken mixture, cheese and cilantro. Serve with lime wedges.
Ingredients
Directions
Place ancho chiles in a bowl; cover with water. Let stand 10 minutes. Drain; remove and discard stems and seeds.
Using a food processor, process seeded chiles, tomatoes, onion, almonds, chocolate, raisins, stock, cumin, sauce, cinnamon, chipotle chiles and garlic until smooth.
Sprinkle chicken with salt; place in a 6-quart slow cooker.
Add tomato mixture. Cover and cook on low for eight hours. Place chicken on a cutting board; remove bones.
Reserve 2 cups sauce for another use. Shred chicken into large pieces; return to slow cooker.
Using one tortilla at a time, heat tortillas over medium-high directly on burner to lightly char tortilla (approximately 15 seconds per side).
Top tortillas with chicken mixture, cheese and cilantro. Serve with lime wedges.
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