Shredded MOlé Chicken Tacos. If not, I say it's time. And I say you use it to make these fabulous mole chicken tacos!! ♡. They're easy to make with any kind of diced or shredded chicken (I used.

Set aside the stems for the mole. You will love this easy shredded chicken tacos recipe with tender chicken and a bright and creamy cilantro sauce. These easy chicken tacos can These shredded chicken tacos are a mix up of two favorite recipes on the blog. You can have Shredded MOlé Chicken Tacos using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Shredded MOlé Chicken Tacos

1. You need 3 of boneless, skinless chicken breasts.
2. It's 1 tbsp of butter.
3. You need of Black pepper.
4. It's of Salt.
5. You need 1 of large tomato, diced.
6. Prepare 1 of jalapeño pepper, diced.
7. Prepare 1 of white onion, diced.
8. It's 1-2 tbsp of fresh cilantro leaves, rough chopped.
9. You need 1 tbsp of lime juice.
10. You need 2 tbsp of molé sauce concentrate.
11. You need 1 1/2 cup of water.
12. It's of Cumin powder.
13. Prepare 6-8 of soft corn tortillas.

First, we make tender shredded chicken by gently simmering chicken. COOKING AT THE SPEED OF LIFE! Coat chicken in taco seasoning rub. No need to marinate - it adds little to this recipe because we're shredding the chicken.

Shredded MOlé Chicken Tacos instructions

1. I let the chicken thaw in a makeshift bowl of aluminum foil, since that's what it'll cook in. Save a dirty dish ya know? Drain the water from the thaw. Add the butter, a good amount of black pepper and a pinch of salt. Close the foil so the chicken is enclosed and place on a baking sheet in the middle of the oven at 400 for 40 mins..
2. Now for the mole sauce. I buy it concentrated in a small jar. I'm sure they have it pre made somewhere but I like to make it myself. Spoon the mole into a small or medium sized pot. It's like a thick, gritty peanut butter consistency with a little oil in it. Add the water and put it on medium heat on the stove top. Use a heavy duty spoon because while its heating you'll have to work the chunks of mole to break it down and blend with the water, creating the sauce. It should be brown and about as thick as whole milk or half and half. Once it's blended well and smooth, lower heat all the way and simmer, covered. I add a dash of cumin powder at this point just to kick up the Mexican flavor. Stir occasionally.
3. Now the pico de gallo. I use my electric food chopper (if you don't have one I highly recommend getting one. You can get a good one that holds like 2 cups for about $20) but if you don't have one, just dice up the tomato, jalapeño and onion and put in a bowl. If you want it spicy, leave the jalapeño seeds in since that's where the heat comes from. Add the chopped cilantro to the bowl, the lime juice and a dash of salt. Mix well. Refrigerate. If you DO have a food chopper, cut all ingredients into large chunks, add whole cilantro leaves and salt/lime juice. Give it about 2-3 quick taps, mix and refrigerate..
4. Once the chicken is done, remove to a plate. Break it apart with a fork and your hands. May want to let it cool a bit before doing this step. Add shredded chicken to the pot of simmering mole sauce and stir well. (If the sauce gets too thick you can always stir in a bit more water before adding the chicken.) About 5 minutes should do it. Remove from heat..
5. Now just build the tacos and dig in! Fork some chicken directly from the pot onto tortillas. Put some of the pico on top and that's it! Of course you can garnish with whatever you want. I love cheese, but I don't use cheese for these. They aren't THOSE kind of tacos haha but a dab of sour cream or some pepper sauce is always good. With these ingredients I got about 6-8 tacos. Depends on how much you load up the tortillas. Olé! I mean, MOlé hahaha I'm lame...

Packed with Mexican flavors and can be made on the stovetop or slow cooker. *Thank you Old El Paso for sponsoring today's post so that I can share this recipe for shredded chicken tacos with all of you. Recipes for Authentic Mexican Chicken Tacos, Mole Shredded Chicken Casserole, Shredded Chicken Mexican Salad, and many other recipes that use shredded chicken. That chicken could be cooked in your slow cooker, in an Instant Pot, or it could be rotisserie chicken. · These Chicken Tinga Tacos are THE BEST! These chipotle shrimp tacos are the perfect balance of sweet and spicy. Flour tortillas topped with tangy broccoli slaw, shrimp and gochujang mayonnaise.