Chicken Mole in Delicious Corn Tacos

Sofía Padilla Castro
The best chicken mole recipe in delicious corn tacos, serve them with tasty white rice and your preferred salsa.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 4 pounds chicken thighs, boneless and skinless
  • 1 tablespoon Maggi chicken bouillon
  • 1 tablet bittersweet chocolate, Abuelita chocolate, grated
  • 1 can cherry tomato, crushed
  • 1 white onion, large, cut into pieces
  • 2 ancho chiles, seedless or stemmed, chopped
  • 1 chipotle chile, canned in adobo sauce
  • 1/2 cups almonds, chopped, toasted
  • 1/4 cups raisins
  • 3 cloves garlic, peeled and crushed
  • 3 tablespoons olive oil
  • 1/2 teaspoons cinnamon powder
  • rice, served hot
  • corn tortillas
Preparation
20 mins
8h
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  • Place the chicken thighs in a 5 to 6-quart slow cooker.
  • Put the broth, Abuelita chocolate, tomatoes, onion, ancho chiles, chipotle, almonds, raisins, garlic, oil, and cinnamon in a blender and cover it.
  • Blend until smooth (Blend in 2 batches if all ingredients do not fit in your blender).
  • Pour the mixture over the chicken.
  • Cook on low for 8 hours or high for 4 hours or until the chicken is tender.
  • Serve the chicken with the sauce, with the cooked rice, on the corn tortilla.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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