Saturday, February 17, 2018

Saturday Recipe

I thought this looked good. I like mole but haven't made it very often. It does seem to me you might have to buy a few things which - if you didn't like this recipe - you would have to find another use for. I like the idea of using the extra sauce for pork chops and or chili.

Slow Cooker Chicken Mole Tacos

This beautifully complex dish is traditionally a labor of love, with a long list of ingredients that need to be toasted, ground, and slow simmered with frequent stirring. We’ve streamlined the dish and made it almost entirely hands off by using a blender to bring the components together and a slow cooker to do the simmering. The recipe yields about 2 cups additional mole sauce; use this for
enchiladas, as a topper for pork chops, or as a phenomenal stir-in for chili.

2 dried ancho chiles
1 (28-oz.) can unsalted whole tomatoes
1 cup chopped yellow onion
1/2 cup toasted sliced almonds
3 oz semisweet baking chocolate, finely chopped (about 1/2 cup)
1/4 cup raisins
1/4 cup unsalted chicken stock
1 Tbs ground cumin
1 Tbs canned adobo sauce
1 tsp ground cinnamon
2 chipotle chiles, canned in adobo sauce
3 garlic cloves, smashed
2 lbs bone-in chicken thighs, skinned
1 tsp kosher salt 16 (6-in.) corn tortillas
1 oz Cotija cheese, crumbled (about 1/4 cup)
1/4 cup fresh cilantro leaves
2 limes, cut into wedges

1. Place ancho chiles in a bowl; cover with water. Let stand 10 minutes. Drain; remove and discard stems and seeds. Process seeded chiles, tomatoes, onion, almonds, chocolate, raisins, stock, cumin, sauce, cinnamon, chipotle chiles, and garlic in a food processor until smooth.

2. Sprinkle chicken with salt; place in a 6-quart slow cooker. Add tomato mixture. Cover and cook on low 8 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.

3. Working with 1 tortilla at a time, heat tortillas over medium-high directly on burner until lightly charred, about 15 seconds per side. Top tortillas with chicken mixture, cheese, and cilantro. Serve with lime wedges.

Servings: 8

Source: Cooking Light

Have a great weekend


  1. I do not get the mole thing at all. I've never tried it cause I just can't imagine chocolate and raisins on meat.

    1. Well if you have never tried it JoJo!! I have always enjoyed mole.

  2. I don't know that I've ever had Mole Tacos before but they look pretty.

    1. Dunno about pretty but they look tasty to me Ivy.