Mole Chicken Tacos

By: Ace Blender Cookbook by America's Test Kitchen

Mole Chicken Tacos
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Ace Blender
cuisine icon Keywords
30-60 min, 4 people, 6-inch corn tortillas, ace blender, Ace Blender Cookbook by America's Test Kitchen, canned diced ­tomatoes, chicken broth, contributed, cook 50 min, dinner, dried ancho chiles, dry-roasted unsalted peanuts, easy, fresh cilantro leaves, garlic cloves, ground cinnamon, lime wedges, main course, modern, prep 10 min, raisins, red onion, sesame seeds, shredded cooked chicken, table salt, unsweetened cocoa powder, vegetable oil

prep icon Prep Time
10 min
cook icon Cook Time
50 min

serving icon Servings
4 people
Ingredients
  • 1 red onion
  • 2 dried ancho chiles
  • 1 tbsp vegetable oil
  • 1 tbsp sesame seeds
  • 1 tbsp unsweetened cocoa powder
  • 2 garlic cloves
  • 1/4 tsp ground cinnamon
  • 1/2 tsp table salt
  • 2 cups chicken broth
  • 3/4 cup canned diced ­tomatoes
  • 1/4 cup raisins
  • 2 tbsp dry-roasted unsalted peanuts
  • 4 cups shredded cooked chicken
  • 12 6-inch corn tortillas
  • 1 cup fresh cilantro leaves
  • Lime wedges
Instructions
  • Microwave onion pieces (reserve finely chopped onion), anchos, oil, sesame seeds, cocoa, garlic, cinnamon, and salt in bowl, stirring occasionally, until onion is softened, about 5 minutes. Transfer to Ace blender along with broth, tomatoes, raisins, and peanuts. Lock lid in place, then select Soup Program 2 (for creamy soups).
  • Once program has completed, carefully remove lid and stir in chicken. Let sit until heated through, about 2 minutes. Season with salt and pepper to taste. Serve filling on tortillas, topped with cilantro and finely chopped onion, passing lime wedges separately.
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