Are you looking for recipe inspiration? Shredded MOlé Chicken Tacos special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Shredded MOlé Chicken Tacos What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Shredded MOlé Chicken Tacos, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Shredded MOlé Chicken Tacos delicious at home, because as long as you know the trick, this dish can be a special treat.
As for the number of servings that can be served to make Shredded MOlé Chicken Tacos is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Shredded MOlé Chicken Tacos estimated approx. 50 mins.
Well, this time, let's try it, and vary the Shredded MOlé Chicken Tacos yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Shredded MOlé Chicken Tacos using 13 ingredient type and 5 manufacturing steps. Here's how to make the dish.
Another product of leftovers in the fridge. Quick, easy and delicious. As I said in my enchilada recipe mole is pronounced mole-ay... And it's probably my favorite Mexican sauce ever. These tacos are low on effort and high on flavor. Cook these and stick em in your face hole!
Ingredients and spices that need to be prepared to make Shredded MOlé Chicken Tacos:
- 3 boneless, skinless chicken breasts
- 1 tbsp butter
- Black pepper
- Salt
- 1 large tomato, diced
- 1 jalapeño pepper, diced
- 1 white onion, diced
- 1-2 tbsp fresh cilantro leaves, rough chopped
- 1 tbsp lime juice
- 2 tbsp molé sauce concentrate
- 1 1/2 cup water
- Cumin powder
- 6-8 soft corn tortillas
Steps to make a Shredded MOlé Chicken Tacos
1
I let the chicken thaw in a makeshift bowl of aluminum foil, since that's what it'll cook in. Save a dirty dish ya know? Drain the water from the thaw. Add the butter, a good amount of black pepper and a pinch of salt. Close the foil so the chicken is enclosed and place on a baking sheet in the middle of the oven at 400 for 40 mins.
2
Now for the mole sauce. I buy it concentrated in a small jar. I'm sure they have it pre made somewhere but I like to make it myself. Spoon the mole into a small or medium sized pot. It's like a thick, gritty peanut butter consistency with a little oil in it. Add the water and put it on medium heat on the stove top. Use a heavy duty spoon because while its heating you'll have to work the chunks of mole to break it down and blend with the water, creating the sauce. It should be brown and about as thick as whole milk or half and half. Once it's blended well and smooth, lower heat all the way and simmer, covered. I add a dash of cumin powder at this point just to kick up the Mexican flavor. Stir occasionally
3
Now the pico de gallo. I use my electric food chopper (if you don't have one I highly recommend getting one. You can get a good one that holds like 2 cups for about $20) but if you don't have one, just dice up the tomato, jalapeño and onion and put in a bowl. If you want it spicy, leave the jalapeño seeds in since that's where the heat comes from. Add the chopped cilantro to the bowl, the lime juice and a dash of salt. Mix well. Refrigerate. If you DO have a food chopper, cut all ingredients into large chunks, add whole cilantro leaves and salt/lime juice. Give it about 2-3 quick taps, mix and refrigerate.
4
Once the chicken is done, remove to a plate. Break it apart with a fork and your hands. May want to let it cool a bit before doing this step. Add shredded chicken to the pot of simmering mole sauce and stir well. (If the sauce gets too thick you can always stir in a bit more water before adding the chicken.) About 5 minutes should do it. Remove from heat.
5
Now just build the tacos and dig in! Fork some chicken directly from the pot onto tortillas. Put some of the pico on top and that's it! Of course you can garnish with whatever you want. I love cheese, but I don't use cheese for these. They aren't THOSE kind of tacos haha but a dab of sour cream or some pepper sauce is always good. With these ingredients I got about 6-8 tacos. Depends on how much you load up the tortillas. Olé! I mean, MOlé hahaha I'm lame..
