Chicken Mole Tacos
Mole without the lard: a dark, glossy sauce built from unsweetened chocolate, raisins, almonds and chipotle, blended smooth and simmered until it clings to shredded chicken. Piled into whole-grain tortillas, it delivers those deep cocoa-and-chili notes with far less sodium than the restaurant version.
- Serves
- 12
- Prep
- 15 min
- Cook
- 30 min
- Serving size
- 1 filled tortilla
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 chipotle pepper, chopped
- 1 cup raisins
- 2 tbsp lime juice
- 2 cups canned no-salt-added diced tomatoes
- ⅓ cup almonds
- 2 cups low-sodium chicken broth
- 2 tsp chili powder
- ½ tsp ground cumin
- 1 tsp black pepper
- 45 g (1½ oz) unsweetened chocolate
- 900 g (2 lb) cooked chicken breast, shredded
- 12 whole-grain tortillas (20 cm / 8 in)
- To garnish: lime wedges, 1 tbsp chopped fresh cilantro
Method
- In a saucepan over medium heat, warm the oil and soften the onion and garlic, about 5 minutes. Add the chipotle, raisins, lime juice and tomatoes and simmer 10 minutes.
- Carefully pour into a blender. Add the almonds, broth, chili powder, cumin and black pepper, and purée until smooth.
- Return to the saucepan and cook over medium heat 15 minutes, stirring. Add the chocolate and stir until melted, then stir in the shredded chicken and heat through.
- Serve the chicken in the tortillas, garnished with lime wedges and cilantro.
Cook’s tip
A squeeze of lime at the table cuts the richness of the chocolate. The sauce freezes well for up to 3 months.
Variation
Roll the chicken and sauce into tortillas, top with a little extra sauce and bake for mole enchiladas. Pepitas replace the almonds for a nut-free version.
Nutrition per serving
Values reproduced from the supplied recipe document.
- Energy
- 306 kcal
- Protein
- 22 g
- Carbohydrate
- 30 g
- of which sugars
- n/a
- Fat
- 11 g
- of which saturates
- 3 g
- Fiber
- 3 g
- Sodium
- 297 mg
Heart-healthy. Rich in antioxidant cocoa and monounsaturated fats.