Pulled Chicken Mole Tacos

Photography, Tango

Chocolate is one of the most versatile ingredients in baking—cookies, cakes, pies, ice cream, mousse...you name it! But did you know you can use it in savoury recipes, too?

  • Prep time 30 minutes
  • Total time 1 hour
  • Portion size 4 servings



Season chicken with salt and pepper. Place chicken in large saucepan and cover with water. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer until chicken is
no longer pink inside, 10 to 15 minutes. Transfer chicken to cutting board and let stand for 5 minutes. Using two forks, shred chicken; set aside. 

Meanwhile, in separate saucepan, heat oil over medium heat. Add onion and garlic, and jalapeño, if using; cook, stirring occasionally, until softened, 8 to
10 minutes. Add chili powder, coriander, cinnamon and oregano; cook, stirring constantly, about 30 seconds. Stir in passata, broth, raisins and almonds.
Season with salt and bring to boil. Reduce heat and simmer 10 minutes. Remove saucepan from heat; stir in chocolate until melted. Transfer mixture to blender; purée until smooth. 

In serving bowl, mix reserved pulled chicken with mole sauce. (Make-­ahead: Can be stored in airtight container and refrigerated for up to 2 days or frozen for up to 3 months.) Spoon chicken mole onto hot tortillas and top with Lime-Marinated Slaw, sliced onion, feta and cilantro. Serve with lime wedges, if using.

Nutritional facts PER SERVING

  • Iron 4.6 mg
  • Fibre 8 g
  • Sodium 875 mg
  • Sugars 18 g
  • Protein 10 g
  • Calories 415
  • Total fat 16 g
  • Cholesterol 10 mg
  • Saturated fat 6 g
  • Total carbohydrate 58 g
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Lunch & Dinner

Pulled Chicken Mole Tacos