Easy Mole Tacos Food

EASY CHICKEN MOLE

Steps:

• Place the oil and the onion in a medium sized saucepan over a low heat. Fry gently for 3 minutes with the lid on.
• Remove the lid and add the garlic, chilli and spices, together with the cocoa and a splash of water to stop things getting too dry. Fry for 2 minutes.
• Add the chicken, tomatoes, bay leaves, maple syrup, salt and pepper and bring to the boil. Turn down the heat and cook for 25 minutes.
• After 25 minutes remove the chicken from the pan and shred using 2 forks. Return the chicken to the pan and add the lime juice and coriander. Cook for a further 2-3 minutes.
• While the chicken is cooking you can make some quick pickled onions by putting the sliced onion in a bowl and covering with the juice of 1 lime. Stir to combine, and stir the pickle occasionally while the chicken is cooking.
• Serve the Chicken Mole on the mini tortillas with a blob of sour cream, the quick pickled onions and some extra fresh coriander.
• Alternatively serve the Chicken Mole with rice or crusty bread.

SLOW-COOKER TURKEY MOLE TACOS

Steps:

• Combine the tomatoes, carrots, bell pepper, cilantro, scallions, peanut butter, soy sauce, chile powder, cocoa powder and Chinese five-spice powder in a 6-quart slow cooker and stir to combine. Add the turkey and turn to coat. Cover and cook on low, 8 hours.
• Remove the turkey and transfer to a large plate; shred the meat with 2 forks, discarding the bone. Return the shredded turkey to the slow cooker and stir to coat.
• Warm the tortillas in a dry skillet or in the microwave. Serve the turkey in the tortillas and top with more cilantro and scallions.

TURKEY MOLE TACOS

Steps:

• In a large nonstick skillet coated with cooking spray, cook the turkey, celery, green onions and garlic over medium heat until meat is no longer pink and vegetables are tender; drain., Stir in the tomatoes, red peppers, chocolate, chili powder, cumin, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally., Remove from the heat; stir in nuts. Place about 1/3 cup filling on each tortilla. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

MEXICAN MOLE SAUCE

Steps:

• Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to a gravy boat or pour directly over food to serve.