30-60 min4 people6-inch corn tortillas

Mole Chicken Tacos

By America's Test Kitchen

4 people

30-60 min

Easy

Recipe Details

Course: Dinner, Main Dishes

Difficulty: Easy

Prep Time: 10 min

Cook Time: 50 min

Total Time: 30-60 min

Cooking Technique: Ace Blender

Cuisine: American

Yield: 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

Why This Recipe Works Since making the quintessential Mexican sauce known as mole involves the blender anyway, we set out to use the Ace blender to create a plush sauce and put mole chicken tacos on the dinner table in record speed. First, we bypassed the usual step of toasting chiles and softening aromatics in a skillet and turned to the microwave instead. And while a traditional mole can be an involved affair using multiple types of chiles, nuts, seeds, and chocolate, we were able to re-create its hallmark rich flavor with just pantry ingredients: dried ancho chiles, onion, garlic, sesame seeds, and dry-roasted peanuts. A little cocoa powder and raisins plus cinnamon added richness and depth with the right touch of sweetness. Chicken broth and canned diced tomatoes gave our sauce its body and just the right texture. The creamy soup function on the blender delivered a luxurious and piping hot mole, and the shredded chicken warmed through in just minutes.

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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About the chef

America's Test Kitchen

America's Test Kitchen publishes award-winning cookbooks along with Cook's Illustrated and Cook's Country magazines and produces public television's top-rated shows, America's Test Kitchen and Cook's Country. It is a very real 15,000-square-foot kitchen located in Boston's Seaport district and is home to more than 60 test cooks, editors, and tasting and testing experts.

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