How to Make Homemade Shredded MOlé Chicken Tacos

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, shredded molé chicken tacos. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Shredded MOlé Chicken Tacos is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Shredded MOlé Chicken Tacos is something which I’ve loved my entire life. They’re nice and they look wonderful.

Shredded Chicken Tacos de Mole Tender pieces of chicken in a rich, chocolate mole sauce wrapped in warm corn tortillas. These shredded chicken tacos are a cinch to make especially with the help of an old family friend, Doña Maria. Doña Maria is a brand of mole paste and it's the only kind of mole I ate growing up with my Mexican grandparents. Return chicken to pot, submerging in sauce.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook shredded molé chicken tacos using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Shredded MOlé Chicken Tacos:

1. Get 3 boneless, skinless chicken breasts
2. Make ready 1 tbsp butter
3. Get Black pepper
4. Prepare Salt
5. Make ready 1 large tomato, diced
6. Take 1 jalapeño pepper, diced
7. Take 1 white onion, diced
8. Prepare 1-2 tbsp fresh cilantro leaves, rough chopped
9. Make ready 1 tbsp lime juice
10. Take 2 tbsp molé sauce concentrate
11. Make ready 1 1/2 cup water
12. Get Cumin powder
13. Prepare 6-8 soft corn tortillas

For the Mole Beans: Heat the olive oil in a large saucepan. Top tortillas with chicken mixture, cheese, and cilantro. Set the Instant Pot to sauté. Place chicken breasts into a saucepan and pour in enough water to cover.

Steps to make 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..

Set the Instant Pot to sauté. Place chicken breasts into a saucepan and pour in enough water to cover. Scoop into a warm corn tortillas, garnish with sesame seeds and enjoy without hesitation. Option: Use leftover skillet chicken verde, taco lime grilled chicken, tequila lime grilled chicken, cilantro lime grilled chicken, etc. Typically labored over and simmered for hours, my Instant Pot Chicken Mole Tacos are made in under an hour.

So that’s going to wrap it up for this special food shredded molé chicken tacos recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!