Tender chicken slow-cooked in rich, smoky mole sauce is served in warm soft tacos, topped with crisp radishes and fresh coriander for an authentic Mexican flavour.
Ingredients
- 8 Guerrero® Homestyle Soft Tacos, warmed
- 1.3kg boneless skinless chicken thighs
- 4 Roma tomatoes, halved
- 1 medium onion, cut into quarters
- 4 dried ancho chiles, stemmed and seeded
- 6 garlic cloves, peeled
- ⅓ cup toasted sesame seeds
- 4 chipotles in adobo sauce
- 3 tbsp. cocoa powder
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- ½ tsp cinnamon
- ½ tsp cloves
- 1 bunch radishes, thinly sliced
- Chopped coriander
Method
1. Preheat the grill. Line a baking sheet with foil.
2. Place tomatoes, onion, chillis, and garlic on a baking sheet. Grill until all ingredients are toasted. Chillis will be ready first, after about 1 minute. The remaining ingredients will take about 10 minutes to blacken. Transfer tomatoes, onion, chiles, and garlic to a blender.
3. In a blender add sesame seeds, chipotles, cocoa powder, salt, pepper, cumin, cinnamon, cloves, and ½ cup water and blend until smooth. Pour into a slow cooker.
4. Place chicken in a slow cooker and turn to coat in mole. Cover and cook on low until chicken is cooked through, 4-5 hours. Transfer chicken to a cutting board and shred with 2 forks. Toss chicken in mole sauce.
5. Serve chicken with tortillas and top with radishes and coriander.
