Chicken Mole Tacos Recipes

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INSTANT POT® CHICKEN MOLE TACOS



Instant Pot® Chicken Mole Tacos image

This super-simple and authentic-tasting mole requires an Instant Pot® and a bottled mole simmer sauce. You will cut hours off of prep and cook time, and your family will rave over this fantastic Mexican dish. You can also serve this as a chicken taco bowl.

Provided by Diana71

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 1h

Yield 8

Number Of Ingredients 13

¼ cup vegetable oil
2 tomatillos, diced
1 tomato, diced
1 onion, finely diced
5 cloves garlic, minced
1 ¼ cups prepared mole sauce
⅓ cup chicken broth
2 pounds skinless, boneless chicken breast halves
8 (6 inch) corn tortillas
½ cup black beans - rinsed, drained, and warmed
½ cup shredded lettuce, or to taste
⅛ cup crumbled queso fresco, or to taste
1 avocado, diced

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil in the inner pot. Saute tomatillos, tomato, onion, and garlic in the hot oil, stirring occasionally, allowing tomatillo pieces and onion to brown, 5 to 7 minutes.
  • Pour mole sauce and chicken broth into the pot and mix. Place chicken breasts into sauce, allowing to sink slightly, but not mixing. Turn Saute mode off. Close and lock the Instant Pot® lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Unlock and remove the lid.
  • Transfer cooked chicken breasts to a serving bowl and shred using 2 forks. Pour sauce mixture over shredded chicken. Serve with tortillas, black beans, lettuce, queso fresco, and avocado.

Nutrition Facts : Calories 468.5 calories, Carbohydrate 38.1 g, Cholesterol 66.1 mg, Fat 20.8 g, Fiber 10.8 g, Protein 32.7 g, SaturatedFat 2.7 g, Sodium 1322.6 mg, Sugar 9 g

CHICKEN MOLE TACOS



Chicken Mole Tacos image

Make and share this Chicken Mole Tacos recipe from Food.com.

Provided by Tarteausucre

Categories     Mexican

Time 25m

Yield 2 tacos, 1 serving(s)

Number Of Ingredients 8

3 ounces chicken breasts (or use rotisserie chicken, skin removed)
1/2 tablespoon unsweetened cocoa powder
1/2 teaspoon cumin
1 garlic clove, minced
1 tablespoon olive oil
1/2 cup low-sodium tomato sauce
2 whole-grain tortillas
1 cup romaine lettuce, shredded

Steps:

  • Make it: Grill, bake, or broil chicken breast until it reaches 165 F, and thinly slice or shred chicken. (To save time, use rotisserie chicken, skin removed.)
  • Sautee cocoa powder, cumin and garlic in olive oil for 2 minutes.
  • Add tomato sauce and simmer for another 7 minutes.
  • Mix sauce with chicken and serve in tortillas, topped with lettuce.

Nutrition Facts : Calories 770.2, Fat 33.2, SaturatedFat 7.1, Cholesterol 54.4, Sodium 964.3, Carbohydrate 85.4, Fiber 8.2, Sugar 8.5, Protein 32.4

EASY DUTCH OVEN SHREDDED CHICKEN MOLè TACOS (SPICY) RECIPE BY TASTY



Easy Dutch Oven Shredded Chicken Molè Tacos (Spicy) Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, serrano peppers, chicken stock, oil, small yellow onion, Doña Maria MOLÈ Sauce, Rotel Chillies, chipotle peppers in adobo, garlic, salt, pepper, small tortilla, fresh cilantro, queso fresco, pickled red onion

Provided by Tucker Zimmerman

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15

2 lb boneless, skinless chicken thighs, or breasts
3 serrano peppers
2 cups chicken stock
2 tablespoons oil
1 small yellow onion, diced
½ jar Doña Maria MOLÈ Sauce
1 can Rotel Chillies
1 can chipotle peppers in adobo
4 cloves garlic, minced
salt
pepper
small tortilla
fresh cilantro
queso fresco
pickled red onion

Steps:

  • Roast the serrano peppers until charred- once charred, remove skin and rough chop. Then, season chicken with salt and pepper.
  • In an enameled Dutch oven, heat oil over medium high heat and sear the chicken, 3-4 minutes per side. Remove and set aside on a clean plate.
  • Add diced yellow onion, chopped Serrano, and garlic to pot and lightly caramelize. Then, add ½ jar MOLÈ sauce & 2 cups (480 ml) chicken stock. Stir thoroughly to combine.
  • Return chicken to pot, submerging in sauce. Add more stock if needed.
  • Cover and Place in a preheated oven at 325°F or simmer on a stove for 45 minutes.
  • Remove the pot from the oven. Remove the chicken and let rest.
  • Ladle Sauce and all remaining contents into a blender and pulse until smooth and creamy. Do not liquify.
  • Assemble tacos, topping as desired. Serve.

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