Chicken Tacos with Mole Sauce
Mole, pronounced (MOH-lay)
is from the Nahuatl molli , meaning "concoction, or mixture". This
is an excellent use for your left over mole sauce. If you don't have
leftovers to use, try prepared mole.
Mayordomo of Oaxaca Mexico produces
the best commercially prepare mole on the market.
mayordomo mole negro available at
Gourmetsleuth.com
I
N G R E D I E N T S
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 garnish
I N S T R U C T I O N S
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. |
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