EASY DUTCH OVEN SHREDDED CHICKEN MOLè TACOS (SPICY) RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, serrano peppers, chicken stock, oil, small yellow onion, Doña Maria MOLÈ Sauce, Rotel Chillies, chipotle peppers in adobo, garlic, salt, pepper, small tortilla, fresh cilantro, queso fresco, pickled red onion
Provided by Tucker Zimmerman
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Roast the serrano peppers until charred- once charred, remove skin and rough chop. Then, season chicken with salt and pepper.
- In an enameled Dutch oven, heat oil over medium high heat and sear the chicken, 3-4 minutes per side. Remove and set aside on a clean plate.
- Add diced yellow onion, chopped Serrano, and garlic to pot and lightly caramelize. Then, add ½ jar MOLÈ sauce & 2 cups (480 ml) chicken stock. Stir thoroughly to combine.
- Return chicken to pot, submerging in sauce. Add more stock if needed.
- Cover and Place in a preheated oven at 325°F or simmer on a stove for 45 minutes.
- Remove the pot from the oven. Remove the chicken and let rest.
- Ladle Sauce and all remaining contents into a blender and pulse until smooth and creamy. Do not liquify.
- Assemble tacos, topping as desired. Serve.
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