Chicken Mole Tacos
Cuisine: Mexican
Serves: 6
 
Ingredients
  • 3 tablespoons (or more) peanut oil (preferably unrefined), divided
  • 2½ pounds skinless boneless skinless chicken breasts
  • 1½ cups low-salt chicken broth
  • 1 cup orange juice
  • 1 large onion, sliced
  • ½ cup sliced almonds
  • 4 large garlic cloves, sliced
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 2 ounces dried pasilla chiles, stemmed, seeded, torn into 1-inch pieces, rinsed
  • 1 ounce dried ancho chiles, stemmed, seeded, torn into 1-inch pieces, rinsed
  • ⅛ cup raisins
  • 1 teaspoon dried oregano
  • ½ of a 3.1-ounce disk Mexican chocolate, chopped
  • Warm flour tortillas
  • 1 avocado, peeled, pitted, chopped
  • 2 cups thinly sliced romaine leaves
  • ½ of a small red onion, finely chopped
Instructions
  1. Heat 1 tablespoon oil in heavy large pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned, adding more oil by tablespoonfuls as needed, about 3 minutes per side. Transfer chicken to large bowl.
  2. Return chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes. Transfer chicken to platter, reserving cooking liquid until cool enough to handle. Coarsely shred chicken.
  3. Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sauté until nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes.
  4. Pour reserved chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.
  5. Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.
  6. Assembly:
  7. Place 2 tortillas on each plate. Spoon shredded chicken in the center of each tortilla. Spoon desired amount of mole sauce over chicken. Top with romaine lettuce, avocado, and red onion
Recipe by Table Talk at http://debishawcrossblog.com/archives/3706