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Slow Cooker Chicken Mole Tacos

 2 dried ancho chiles
 1 can unsalted whole tomatoes
 1 yellow onionchopped
 ½ cup sliced almondstoasted
 3 oz semisweet baking chocolatefinely chopped
 ¼ cup raisins
 ¼ cup unsalted chicken stock
 1 tbsp ground cumin
 1 tbsp canned adobo sauce
 1 tsp ground cinnamon
 2 chipotle chilescanned in adobo sauce
 3 cloves garlicsmashed
 2 lbs bone-in chicken thighsskinned
 1 tsp kosher salt
 16 flour tortillas
1

Place ancho chiles in a bowl; cover with water. Let stand 10 minutes. Drain; remove and discard stems and seeds.

2

Using a food processor, process seeded chiles, tomatoes, onion, almonds, chocolate, raisins, stock, cumin, sauce, cinnamon, chipotle chiles and garlic until smooth.

3

Sprinkle chicken with salt; place in a 6-quart slow cooker.

4

Add tomato mixture. Cover and cook on low for eight hours. Place chicken on a cutting board; remove bones.

5

Reserve 2 cups sauce for another use. Shred chicken into large pieces; return to slow cooker.

6

Using one tortilla at a time, heat tortillas over medium-high directly on burner to lightly char tortilla (approximately 15 seconds per side).

7

Top tortillas with chicken mixture, cheese and cilantro. Serve with lime wedges.

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