Poblano Mole Chicken Tacos
A rich and creamy Mexican dish featuring chicken cooked in a spicy mole sauce, served in tacos with roasted poblano peppers.
Ingredients
- ●1 1/2 pounds Boneless, skinless chicken breastsCut into 8 pieces
- ●1 cup Oozing, creamy mole sauceStore-bought or homemade
- ●2 Roasted poblano peppersDiced
- ●1 medium OnionDiced
- ●3 cloves GarlicMinced
- ●1/4 cup CilantroChopped
- ●8-10 TortillasCorn or flour
- ●1 cup Sour creamOptional
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Roast poblano peppers on a baking sheet for 20-25 minutes, or until charred.
- 3
Peel the peppers, then dice and set aside.
- 4
In a large skillet, heat 1 tablespoon of oil over medium heat.
- 5
Add the onion and cook until softened, about 5 minutes.
- 6
Add the garlic and cook for 1 minute.
- 7
Add the chicken and cook until browned on all sides, about 5-7 minutes.
- 8
Pour in the mole sauce and stir to coat the chicken.
- 9
Bring the sauce to a simmer and cook until the chicken is cooked through, about 10-12 minutes.
- 10
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 11
Assemble the tacos by placing a piece of chicken onto a tortilla, then topping with roasted poblano peppers, cilantro, and a dollop of sour cream (if using).