Crispy Chicken Mole Tacos
A twist on traditional mole tacos, this recipe features crispy chicken, smothered in a rich and spicy mole sauce, served in a crispy taco shell.
Ingredients
- ●1 1/2 pounds chicken breastscut into small pieces
- ●4 poblano peppersdried
- ●2 ounces jagged chocolatedried
- ●1 1/2 cups all-purpose flourfor breading
- ●2 eggsbeaten
- ●8-10 corn tortillasfor tacos
- ●1/4 cup vegetable oilfor frying
- ●2 tablespoons mole pastefor sauce
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Season the chicken with salt and pepper.
- 3
Dredge the chicken in flour, shaking off excess.
- 4
Dip the floured chicken in the beaten eggs, making sure they are fully coated.
- 5
Dredge the egg-coated chicken in flour again, pressing the coating onto the chicken to adhere.
- 6
Heat the vegetable oil in a large skillet over medium-high heat.
- 7
Add the breaded chicken to the skillet and fry until golden brown, about 5 minutes per side.
- 8
Transfer the fried chicken to a baking sheet and bake in the preheated oven for 15-20 minutes, or until cooked through.
- 9
While the chicken is cooking, heat the mole paste in a small saucepan over low heat.
- 10
Add 1 cup of water to the saucepan and whisk until the sauce is smooth.
- 11
Bring the sauce to a simmer and cook for 5-7 minutes, or until thickened.
- 12
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 13
Assemble the tacos by placing a piece of fried chicken onto a tortilla, spooning mole sauce over the top, and garnishing with diced onion and cilantro.