Chicken Mole Tacos for National Taco Day

Yes I have been cooking & baking, No I haven't been blogging because I have been busy cooking & baking. The Anacortes Farmer's Market is almost over so I will get back to blogging and cooking/baking.

Over the weekend I got some amazing Tomatillos from the Farmer's Market and made roasted Tomatillo Salsa which I had to put on my Chicken Mole Tostadas. We have leftover Chicken Mole, so tonight we are having the Mole as tacos using the new Mission Artisan Blue Corn & Flaxseed tortillas. Even my 12yo likes these tortillas but only after telling me they looked to healthy to be good.  Our rule in the house is, you MUST taste it before you can say you don't like it. Then if after tasting it, you really don't like it, you don't have to eat it but nine times out of ten she ends up liking it.

I don't have any pictures of our tacos yet but trust me I will have some later tonight. So for all my friends who I know will want this recipe ... ENJOY!! It takes a little time but it is SO WORTH IT!!!

NOTE: In my version I use Almond Butter and veggie oil as my 12yo is allergic to peanuts, but if you have no allergies, go ahead and sub peanut oil & peanut butter.

Chicken Mole Tacos

adapted from Food Network - The Sandwich King

Tomatillo Salsa:

• Approx 1 pound fresh tomatillos, husk removed and rinsed well
• 3 cloves garlic, peeled and left whole
• 1 jalapeno pepper, stemmed and halved
• 1/2 yellow onion, cut into thirds
• 2 tablespoon vegetable oil
• Kosher salt and freshly ground black pepper
• 1 cup fresh cilantro, slightly packed
• Juice of 1 lime (unless it isn't that juicy, then do 2 limes)

Preheat the oven to 375 degrees F.

 Toss the tomatillos, garlic, pepper and onions with the veggie oil and place evenly on a baking sheet making sure to place the garlic cloves on a piece of onion to prevent it from scorching. Bake until the tomatillos and onions are soft, 15 to 20 minutes. Remove the stem, ribs and seeds from the jalapeno (I used 1/2 with the seeds to make it a bit hot). Add roasted vegetables, fresh cilantro and lime juice into a blender and puree until smooth. Dip some tortilla chips to taste (but make sure to leave some for the tacos)  & adjust the seasoning if necessary and transfer to a bowl & chill.

Chicken Mole:

• 2 dried ancho chiles
• 3 tablespoons vegetable oil
• 1 medium yellow onion, minced
• Kosher salt and freshly ground black pepper
• 2 chipotle pepper in adobo sauce, minced
• 4 tablespoons semisweet chocolate chips
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 3 cloves garlic, smashed
• 4 cups chicken stock (use stock not broth, I used the 98% Fat Free Stock)
• One 14 1/2-ounce can diced fire roasted tomatoes, drained
• 1/4 cup almond butter (you can get Almond Butter in 1.15oz packages, you will need 4 of them in case you don't want to buy a whole jar)
• 1/4 cup raisins (1 snack box equals 1/4 cup)
• 2 tablespoons toasted sesame seeds (you can buy them toasted or throw them in a dry pan on med heat and toss until toasted)
• 4lbs boneless chicken breasts 

You will also need shredded lettuce, chopped tomatoes, chopped avocado, Crema (Mexican Sour Cream or regular sour cream) & Queso Fresco or grated cheese of your choice.

Directions

For the chicken mole: Preheat the oven to 350 degrees F.

 Remove the stems and seeds from the ancho chiles and bake for 5 minutes to release the chili's oils. When cool, roughly chop and set aside.

 Heat the oil in a Dutch oven over medium heat. Add the onions, a couple pinches of salt and saute until soft, stirring occasionally, about 5 minutes. Add the reserved ancho chiles and minced chipotle. Cook until fragrant, about 3 minutes. Add the chocolate, cinnamon, cloves and garlic and cook until the garlic is fragrant and the chocolate is melted, about 2 minutes. Add the chicken stock, tomatoes, almond butter, raisins and sesame seeds. Gently simmer for about 20 minutes, stirring frequently.

 Place the mole into a blender (in 2 batches if you have to) and puree until smooth, about 1 minute. Adjust the seasoning if necessary. Add the mole back to the Dutch oven. Sprinkle the chicken on all sides with salt and pepper. Lay the chicken in the sauce in one layer, making sure each breast is entirely coated, and gently simmer, flipping once during cooking, until the breasts register 160 degrees F on an instant-read thermometer, 25 to 30 minutes. Set aside off the heat and let rest.

 Using two forks, shred the chicken into smaller chunks and place back into the mole to keep warm. Season if necessary.

Building your taco:

Heat the tortillas in a dry frying pan until they start to puff up slightly or over an open gas burner. When heated place between a folded, clean dish towel to keep warm and soft while you do the rest of the tortillas.

Place a good portion of the chicken mole, add your tomatillo salsa, cheese, lettuce, tomatoes & avocado. Have napkins ready and more tortillas cuz nobody can eat just one :) ENJOY!