This beautifully complex dish is traditionally a labor of love. We’ve streamlined the dish and made it almost entirely hands-off. The recipe yields about 2 cups extra mole sauce; use this for enchiladas, as a topper for pork chops, or as a phenomenal stir-in for chili.
- Yield: 2 tacos
- 2 dried ancho chiles
- 1 (28-oz.) can unsalted whole tomatoes
- 1 cup chopped yellow onion
- ½ cup toasted sliced almonds
- 3 oz semisweet baking chocolate, finely chopped (about ½ cup)
- ¼ cup raisins
- ¼ cup unsalted chicken stock
- 1 Tbsp ground cumin
- 1 Tbsp canned adobo sauce
- 1 tsp ground cinnamon
- 2 chipotle chiles, canned in adobo sauce
- 3 garlic cloves, smashed
- 2 lb bone-in chicken thighs, skinned
- 1 tsp kosher salt
- 16 (6-in) corn tortillas
- 1 oz Cotija cheese, crumbled (about ¼ cup)
- ¼ cup fresh cilantro leaves
- 2 limes, cut into wedges
- 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.
- 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.
- 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.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.