Shredded Chicken Tacos with Mole Sauce with Goat Cheese
Servings: 12 | Time: 30
A rotisserie chicken is a quick-fix step in these tacos. The mole sauce is rich and deeply flavored – use it as a sauce for roasted fish and meats as well.
For Chicken Tacos:
- In medium saucepan combine shredded chicken, mole sauce, and raisins. Cook; stirring over medium until heated through.
- Top warmed tortillas with mole sauced chicken. Garnish with cold crumbled goat cheese, cilantro leaves, and peanuts. Serve immediately with lime wedges.
For Mole Sauce:
- In large, dry skillet toast ancho chile 2 to 3 minutes or until fragrant, turning occasionally. Remove from skillet. Remove stem and seeds from cooled ancho chili. Tear into large pieces; set aside.
- Heat oil in skillet over medium heat. Add onion; cook 3 minutes or until soft. Add cocoa powder, chili powder, cinnamon, cumin, and salt. Cook, stirring constantly, 2 to 3 minutes. Add tomato sauce, chicken stock, ancho pieces, raisins, and peanut butter. Bring to boil; reduce heat. Simmer 20 minutes on low. Transfer mixture to blender or food processor. Cover: blend until smooth, adding water as needed until desired consistency. Set aside until needed.
- Make Ahead Tip:
Mole sauce and shredded chicken can be prepared in advance and heated through just before serving.
Refrigerate leftover mole sauce in airtight container up to 3 days or freeze up to 1 month.
1 purchased roasted chicken, shredded (about 1 pound)
1 cup Mole Sauce (see recipe below)
2 tablespoons golden raisins
12 4-inch Homemade Flour Tortillas, warmed (see recipe)
4 ounces goat cheese (chevre)
1/3 cup fresh cilantro leaves
1/4 cup roasted peanuts, coarsely chopped
1 dried ancho chile
2 tablespoons vegetable oil
1 small yellow onion, finely chopped
3 tablespoons unsweetened cocoa powder
2 tablespoons chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 8-ounce can tomato sauce
1 cup chicken stock
1/4 cup golden raisins
1 tablespoon peanut butter
1/3 to 1/2 cup water