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Tacos de Mole Verde (Green Mole Tacos)

A recipe from Mexico.

🇲🇽 MexicomolechickenglutenFreeOptionnutFreeOptionsoyFreeeggFree
Tacos de Mole Verde (Green Mole Tacos)

Nutrition (per serving)

500Calories
25 gProtein
12 gSugar
1000 mgSalt

Ingredients

  • 1 kg cooked shredded Chicken thighs or breast
  • 150g toasted Pumpkin seeds (pepitas)
  • 500g roasted Green tomatoes (tomatillos)
  • 4-6 roasted Serrano or jalapeño chiles
  • large bunch Fresh cilantro
  • handful optional Fresh epazote
  • 2-3 optional Hoja santa leaves
  • 4 cloves Garlic
  • 1 large Onion
  • 500ml Chicken broth
  • 12 Corn tortillas
  • toasted for garnish Sesame seeds
  • optional topping Crema or queso fresco

Method

  1. Cook chicken: Boil or poach chicken in salted water with onion and garlic until tender, about 30 minutes; shred meat and reserve broth.
  2. Toast pepitas: Dry-toast pumpkin seeds in skillet until golden and popping, cool.
  3. Roast vegetables: Broil or grill tomatillos, chiles, onion, garlic until charred and soft.
  4. Blend mole: In blender, combine toasted pepitas, roasted vegetables, cilantro, epazote, hoja santa, salt; blend smooth, adding reserved chicken broth gradually for thick sauce consistency.
  5. Cook mole: Fry blended sauce in pot with 2 tbsp oil for 10 minutes to deepen flavor, adjust thickness with more broth, simmer 15 minutes.
  6. Combine: Add shredded chicken to mole, simmer 10 minutes to absorb flavors.
  7. Warm corn tortillas on comal until soft and pliable.
  8. Assemble tacos: Fill tortillas with mole verde chicken, sprinkle toasted sesame seeds, add crema or crumbled queso if desired.
  9. Serve immediately with extra mole on side – bright, herbal, nutty Oaxacan classic.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.