1/3 cup mole negro or mole rojo paste or 3 cups left over homemade mole sauce **
2 cups low-sodium defatted chicken broth
3 cups shredded roasted chicken (you can use deli rotisserie chicken for a time saving substitute
12 corn tortillas, 6 - 8" in diameter
1 cup shredded Monterey Jack cheese
Chopped cilantro and lime wedges for garnishish
Whisk together mole and broth in a medium sized saucepan and bring to a boil. Add the chicken and simmer over medium-low heat for about 10 minutes. Keep sauce warm.
Microwave tortillas wrapped in a clean kitchen towel for about 2 minutes until soft and pliable. You can also place the wrapped tortillas in the top of a bamboo or metal steamer and allow to steam for 5 minutes.
Arrange 4 tortillas on your work surface and keep the remaining tortillas covered. Fill each tortilla with 3 - 4 tablespoons of chicken. Roll the tortillas into long tight cylinders and transfer to a warmed platter. Repeat with the remaining tortillas and chicken.
Spoon about 3/4 cup of the mole sauce atop the tacos. Garnish with the shredded cheese and cilantro and lime wedges. Serve and pass additional mole sauce.
**While this recipe uses Mayordomo mole any mole sauce can be substituted.
Posted: 1/8/2010 4:38:07 PM