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Before you jump to Shredded MOlé Chicken Tacos recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Spend less Money In The Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. That has totally changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the experts, to clean up the surroundings we are all going to have to make some improvements. These changes need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen is a good starting point saving energy by going a lot more green.
Begin with exchanging the bulbs. Obviously you shouldn’t confine this to only the kitchen area. You need to upgrade your incandescent lights with energy-saver, compact fluorescent light bulbs. These bulbs are energy-efficient which means electricity consumption is actually lower, and, while they cost a bit more to buy, will outlast an incandescent light ten times over. Changing the light bulbs would keep a lot of bulbs out of the landfills, which is good. You also have to get the habit of turning off the lights when there is nobody in a place. The family spends major time in the kitchen, and how typically does the kitchen light go on in the morning and is left on all day long. And it’s not restricted to the kitchen, it takes place in other parts of the house also. Do an exercise if you like; have a look at the quantity of electricity you can save by turning the lights off whenever you don’t need them.
As you can see, there are lots of little items that you can do to save energy, as well as save money, in the kitchen alone. It is reasonably uncomplicated to live green, after all. It’s concerning being functional, most of the time.
We hope you got insight from reading it, now let’s go back to shredded molé chicken tacos recipe. To make shredded molé chicken tacos you need 13 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Shredded MOlé Chicken Tacos:
- You need 3 boneless, skinless chicken breasts
- Get 1 tbsp butter
- Prepare Black pepper
- Prepare Salt
- Take 1 large tomato, diced
- Take 1 jalapeño pepper, diced
- Get 1 white onion, diced
- Provide 1-2 tbsp fresh cilantro leaves, rough chopped
- Use 1 tbsp lime juice
- Provide 2 tbsp molé sauce concentrate
- Get 1 1/2 cup water
- Provide Cumin powder
- You need 6-8 soft corn tortillas
Instructions to make Shredded MOlé Chicken Tacos:
- I let the chicken thaw in a makeshift bowl of aluminum foil, since that's what it'll cook in. Save a dirty dish ya know? Drain the water from the thaw. Add the butter, a good amount of black pepper and a pinch of salt. Close the foil so the chicken is enclosed and place on a baking sheet in the middle of the oven at 400 for 40 mins.
- Now for the mole sauce. I buy it concentrated in a small jar. I'm sure they have it pre made somewhere but I like to make it myself. Spoon the mole into a small or medium sized pot. It's like a thick, gritty peanut butter consistency with a little oil in it. Add the water and put it on medium heat on the stove top. Use a heavy duty spoon because while its heating you'll have to work the chunks of mole to break it down and blend with the water, creating the sauce. It should be brown and about as thick as whole milk or half and half. Once it's blended well and smooth, lower heat all the way and simmer, covered. I add a dash of cumin powder at this point just to kick up the Mexican flavor. Stir occasionally
- Now the pico de gallo. I use my electric food chopper (if you don't have one I highly recommend getting one. You can get a good one that holds like 2 cups for about $20) but if you don't have one, just dice up the tomato, jalapeño and onion and put in a bowl. If you want it spicy, leave the jalapeño seeds in since that's where the heat comes from. Add the chopped cilantro to the bowl, the lime juice and a dash of salt. Mix well. Refrigerate. If you DO have a food chopper, cut all ingredients into large chunks, add whole cilantro leaves and salt/lime juice. Give it about 2-3 quick taps, mix and refrigerate.
- Once the chicken is done, remove to a plate. Break it apart with a fork and your hands. May want to let it cool a bit before doing this step. Add shredded chicken to the pot of simmering mole sauce and stir well. (If the sauce gets too thick you can always stir in a bit more water before adding the chicken.) About 5 minutes should do it. Remove from heat.
- Now just build the tacos and dig in! Fork some chicken directly from the pot onto tortillas. Put some of the pico on top and that's it! Of course you can garnish with whatever you want. I love cheese, but I don't use cheese for these. They aren't THOSE kind of tacos haha but a dab of sour cream or some pepper sauce is always good. With these ingredients I got about 6-8 tacos. Depends on how much you load up the tortillas. Olé! I mean, MOlé hahaha I'm lame..
Set aside the stems for the mole. Learn how to make this delicious chicken mole and serve with warm rice, beans, wrapped in tortillas, or drizzled over your favorite tacos, nachos, and veggies. Mexican Mole Sauce is made with layers of complex and bold flavors, simmered together over a long period of time before being blended until. You will love this easy shredded chicken tacos recipe with tender chicken and a bright and creamy cilantro sauce. These easy chicken tacos can These shredded chicken tacos are a mix up of two favorite recipes on the blog.
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