Rotisserie Chicken Mole Tacos Recipe
container prepared mole rojo
red (I used Dona Maria mole paste)
Sugar to taste
I added 3 Tbsp.
smooth peanut butter
Salt and pepper
low-sodium chicken broth
shredded Monterey Jack
for serving (optional)
In a medium skillet, whisk the mole into the broth and bring to a boil. Add the chicken, and simmer over moderately low heat for 5 minutes. Keep warm.
Add sugar to taste, peanut butter, salt and pepper to taste. Stir and simmer for 5 more minutes.
Wrap tortillas in a clean kitchen towel. Warm them in a microwave at high power for 2 minutes, or until hot and pliable.
Lay out hot meat with warm tortillas and the toppings; let guests serve themselves. ENJOY!
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Reluctant Entertainer - Rotisserie Chicken Mole Tacos Recipe