Chicken Mole Tacos

Mexican is on my list of best 3 food cultures in the world along with Japanese and Italian.

I can’t get enough of those flavours and spices and my addiction is only growing stronger after a recent trip to Mexico City, Chiapa de Corzo, and Oaxaca.

Santa Maria asked me to develop three recipes inspired by real Mexican food. After attempting a ceviche tostada and tlayuda, I challenged myself with the most traditional (and complex) Mexican sauce – mole!

Typical of the Oaxaca region, you can find thousands of recipe of this cocoa-based sauce. I made one I think lends itself to Italian tastes for this chicken mole taco recipe.

Ingredients for two people:

Chicken Mole Tacos

– peanut oil
– 500 g boneless, skinless chicken thighs
– 2 cups low-salt chicken broth
– 1 cup bloody orange juice
– onions, sliced
– 2 teaspoons taco seasoning mix
– 1 cup pistachios
– garlic cloves, to taste
– 2 teaspoons cumin seeds
– 1 teaspoon ancho chili pepper
– 1 teaspoon pasilla chili pepper
– 2 fresh green chili peppers
– 1/4 cup raisins
– 1 teaspoons dried oregano
– 30 gr Mexican chocolate – it’s dark and grainy. In Italy you can use chocolate from Modica to get the same result.
– fresh cilantro, chopped
– warm corn and wheat tortillas

Slice the boneless and skinless chicken thighs. In a large pot, heat 1 tablespoon of oil over medium-high heat.
Sprinkle the chicken on both sides with salt and pepper and cook until lightly browned. Transfer the chicken into a larger pot, together with its juice.
Add the broth and the orange juice. Reduce heat to medium-low when boiling; cover and simmer until chicken is tender and cooked, about 25 minutes.

Meanwhile, heat 2 tablespoons of oil in a large saucepan. Add onions and cook until they are golden. Add pistachios, garlic, cumin, and chillies.

Transfer the chicken into a large bowl. Pour chicken and its broth into the onion mixture. Add raisins and oregano to the saucepan. Cover and cook for about 30 minutes. Remove from heat and add chocolate. Let stand until chocolate melts and the sauce mixture cools slightly, about 15 minutes.

Blend the sauce mixture until smooth.
Serve your chicken on warm tortillas, add the mole sauce and sprinkle with cilantro.

Add some red radish and, if you like it, a dollop of sour cream – just whisk plain yogurt and lemon juice together with salt and pepper to taste!

Voila!

This series of three recipes is brought to you thanks to Santa Maria products, available in Italy. All opinions are my own.

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lauraChicken Mole Tacos