Chicken Mole Taco Tuesday

Tuesday belongs to the taco!!! And this recipe promises to deliver!  Don’t let the long list of ingredients deter you… they combine to make a flavorful sauce while your crockpot does all the hard work!

Ingredients: Serves 4-6 people

  • 2 dried ancho chiles
  • 1, 28 oz can whole tomatoes
  • 1 large yellow onion, chopped
  • 1/2 cup sliced almonds, toasted
  • 3 oz semi-sweet baking chocolate, chopped
  • 1/4 cup raisins
  • 1/4 cup low sodium chicken stock
  • 1 tbsp cumin
  • 1 tbsp canned adobo sauce
  • 1 tsp cinnamon
  • 2 chipotle chiles in adobo
  • 3 cloves garlic, smashed
  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 16 corn tortillas
  • 2 oz Cotija cheese, crumbled
  • cilantro, chopped for garnishing
  • lime wedges


  1. Place dried chiles in a bowl with warm water for 10 minutes.  Drain, remove stems and seeds.
  2. Process chiles with tomatoes, onions, almonds, chocolate, raisins, stock, cumin, adobo sauce, cinnamon, chipotle chiles and garlic in a food processor or blender, until smooth.
  3. Rinse chicken, pat dry and place in the bottom of a crockpot and sprinkle with salt.  Cover with tomato mixture and cook on low for 8 hours.
  4. Remove chicken and shred using two forks.  Reserve 1 1/2 – 2 cups mole sauce for another use.  Return shredded chicken to the crockpot.
  5. Heat tortillas over an open flame on your stove, one tortilla at a time, until charred.
  6. Top tortillas with chicken mixture, Cotija cheese and cilantro.  Serve with a lime wedge.

Suggestions for the extra sauce… DO NOT, I repeat, DO NOT toss this sauce!  It makes a great base for chili, marinade for pork or chicken, or sauce for any latin dish!

*Adapted from Cooking Light, Slow Cooker Chicken Mole Tacos


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