Happy Taco Tuesday! I don’t know what it is about summer, but as soon as it hits, I get the most intense craving for tacos. Since I’ve moved to Pittsburgh, I’ve made it my personal mission to try tacos from as many restaurants as possible. While there are some strong contenders in Pittsburgh, the best I ever had were Chicken Tacos with Mole Sauce from some hole in the wall place in LA (naturally).
I have attempted to recreate them here, and I have to say, they turned out quite well. The mole sauce is surprisingly easy to make, and adds a richness to the tacos that makes you want to eat twenty of them.
The mole sauce takes about 15 minutes to make. I adapted this recipe to get the yield I wanted (1/2 c). If you like a little more heat to your tacos, I would recommend adding some cayenne to the sauce.
Chicken Tacos with Mole Sauce
- 2 1/2 tsp olive oil
- 1/4 cup finely chopped onion
- 1 tbsp chopped garlic
- 1/4 tsp oregano
- 1/4 tsp cumin
- sprinkle cinnamon
- 2 tsp chili powder
- 2 1/2 tsp all-purpose flour
- 3/4 cup chicken broth
- 1 tbsp dark chocolate
- Heat the oil, chopped onion and garlic in a sauce pan over low heat until the onion is translucent.
- Add the flour, oregano, cumin, cinnamon and chili powder.
- Whisk together over the heat for about two minutes.
- Slowly whisk in the chicken broth.
- Bring to a boil, and cook until the sauce has reduced (5-10 minutes). Whisk frequently while the sauce boils.
- It should easily coat the back of a spoon when finished.
- 4 tortillas
- 2 chicken breasts
- 1 tsp taco seasoning
- 1/4 tsp cayenne
- 1/2 c mole sauce
- 1/4 c sliced tomatoes
- 1/2 c black beans
- 1/4 c feta cheese
- 1/2 sliced avocado
- 1 tbsp chopped parsley
- Coat the chicken breasts with the cayenne & taco seasoning.
- In a skillet, cook the chicken breasts over medium heat until they are cooked through.
- Take the chicken off the heat, and cut into slices.
- Toast the tortillas (if desired).
- Spread 2 tbsp of mole sauce on each tortilla.
- Layer your remaining ingredients.