CHICKEN MOLE TACOS RECIPES
CHICKEN MOLE TACOS RECIPE | EATINGWELL
This easy slow-cooker chicken recipe with mole poblano gets plenty of complex flavor from anchos (dried poblanos). Beer is an unconventional ingredient, but makes a nice bittersweet companion for the chiles. For more ways to serve this healthy mole, try these ideas: leave the chicken on the bone and serve with the sauce over brown rice; serve the shredded chicken on buns with creamy coleslaw; or stir vegetables and a can of rinsed beans into the saucy shredded chicken to make chili.
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Taco Recipes
Total Time 3 hours 0 minutes
Number Of Ingredients 16
Steps:
- Combine tomatoes and their juice, beer (or broth), almonds, sesame seeds, chiles, garlic, oregano, salt, cinnamon, allspice and cloves in a blender. Puree for 1 minute, scraping down the sides once or twice.
- Coat a 5- to 6-quart slow cooker with cooking spray. Pour in the sauce, then nestle chicken into it. Cover and cook on High for 3 hours or Low for 6 hours.
- Remove the chicken from the sauce. Using 2 forks, shred the meat into bite-size pieces. Stir chocolate into the sauce, then stir the chicken back in.
- Serve the chicken mole in corn tortillas, topped with sesame seeds and radish slices, with lime wedges on the side, if desired.
Nutrition Facts : Calories 459.6 calories, CarbohydrateContent 35.1 g, CholesterolContent 100.4 mg, FatContent 20.2 g, FiberContent 7.3 g, ProteinContent 34.9 g, SaturatedFatContent 4.3 g, SodiumContent 495.9 mg, SugarContent 5.9 g
INSTANT POT® CHICKEN MOLE TACOS RECIPE | ALLRECIPES
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 Sauces Mole Sauce Recipes
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 8 tacos
Number Of Ingredients 13
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, CarbohydrateContent 38.1 g, CholesterolContent 66.1 mg, FatContent 20.8 g, FiberContent 10.8 g, ProteinContent 32.7 g, SaturatedFatContent 2.7 g, SodiumContent 1322.6 mg, SugarContent 9 g
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BEST CHICKEN MOLE TACOS - HOW TO MAKE CHICKEN MOLE TACOS
Sprinkle the flavors of mole (without all of the effort!) on the outside of chicken breast for flavor-packed chicken mole tacos.
From goodhousekeeping.com
Total Time 25 minutes
Category dinner
Calories 360 calories per serving
From goodhousekeeping.com
Total Time 25 minutes
Category dinner
Calories 360 calories per serving
- Heat oven to 425°F. Line a rimmed baking sheet with foil. In bowl, toss chicken with cocoa powder, ancho chile, cinnamon, and ¼ teaspoon each salt and pepper. Transfer chicken to prepared sheet and roast until cooked through, about 12 minutes. Meanwhile, in large bowl, combine red onion, red pepper, and cabbage and toss with lime juice and ¼ teaspoon each salt and pepper. Warm tortillas, then fill with chicken and top with slaw. Serve with cilantro, yogurt, and lime wedges, if desired.
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BEST CHICKEN MOLE TACOS RECIPE - HOW TO MAKE CHICKEN MOLE ...
Taco Tuesday just got an upgrade with these delicious chicken mole tacos. Toss thinly sliced raw onion with lime juice to mellow its bite.
From womansday.com
Total Time 25 minutes
Category winter, dinner
Cuisine Mexican
From womansday.com
Total Time 25 minutes
Category winter, dinner
Cuisine Mexican
- Heat oven to 425°F. Line a rimmed baking sheet with foil. In a bowl, toss chicken with cocoa powder, ancho, cinnamon, and ¼ tsp each salt and pepper. Transfer chicken to prepared sheet and roast until cooked through, about 12 minutes. Meanwhile, in a large bowl, combine red onion, red pepper, and cabbage and toss with lime juice and ¼ tsp each salt and pepper. Serve chicken in tortillas topped with slaw, plus cilantro and yogurt if desired.
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SLOW COOKER CHICKEN MOLE TACOS RECIPE | COOKING LIGHT
This beautifully complex dish is traditionally a labor of love, with a long list of ingredients that need to be toasted, ground, and slow simmered with frequent stirring. We’ve streamlined the dish and made it almost entirely hands off by using a blender to bring the components together and a slow cooker to do the simmering. The recipe yields about 2 cups additional mole sauce; use this for enchiladas, as a topper for pork chops, or as a phenomenal stir-in for chili.
From cookinglight.com
Total Time 480 minutes
Calories 437 per serving
From cookinglight.com
Total Time 480 minutes
Calories 437 per serving
- 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.
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SLOW COOKER CHICKEN MOLE TACOS RECIPE | COOKING LIGHT
This beautifully complex dish is traditionally a labor of love, with a long list of ingredients that need to be toasted, ground, and slow simmered with frequent stirring. We’ve streamlined the dish and made it almost entirely hands off by using a blender to bring the components together and a slow cooker to do the simmering. The recipe yields about 2 cups additional mole sauce; use this for enchiladas, as a topper for pork chops, or as a phenomenal stir-in for chili.
From cookinglight.com
Total Time 480 minutes
Calories 437 per serving
From cookinglight.com
Total Time 480 minutes
Calories 437 per serving
- 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.
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From eatingwell.com
Total Time 30 minutes
Category Healthy Chicken Breast Recipes
Calories 371.4 calories per serving
From eatingwell.com
Total Time 30 minutes
Category Healthy Chicken Breast Recipes
Calories 371.4 calories per serving
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From prevention.com
Total Time 1 hours
Category healthy, low-calorie, dinner
Cuisine Mexican
Calories 364 calories per serving
From prevention.com
Total Time 1 hours
Category healthy, low-calorie, dinner
Cuisine Mexican
Calories 364 calories per serving
- Heat oven to 325°F. On a small rimmed baking sheet, toss tomatillos, tomatoes, and garlic with oil and salt. Roast until super tender and beginning to brown, 25 to 35 minutes. Meanwhile, cook chicken: Press saute´ on an electric pressure cooker. Add oil, season chicken with salt, and cook, skin side down, until browned, about 3 minutes. Flip, stir in onion, and cook 1 minute more. Add broth, lock lid, and cook on high pressure (12.0) 25 minutes. Use quick release to release pressure and carefully open lid. Transfer chicken to a bowl and shred the meat, discarding skin and bones; reserve the liquid and onion. For mole sauce, heat oil in a large skillet (or wok) on medium-high. Add mushrooms, season with salt, and cook, tossing, 4 minutes. Add harissa and cook, stirring, 2 minutes. Stir in roasted tomatillo mixture, 1/4 cup reserved chicken cooking liquid, chocolate, tahini, and vinegar; simmer until slightly thickened, about 5 minutes. Add chicken and cook until heated through, adjusting seasoning if necessary. In a bowl, toss cabbage with lime juice, oil, soy sauce, and a pinch of salt; toss with 1/4 cup cilantro. Smash avocado with lime juice and a pinch of salt. Spoon chicken mole into tortillas and top with avocado smash, cabbage slaw, and pickled onions. Sprinkle with remaining cilantro.
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