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Rotisserie Chicken Mole Tacos Recipe
Servings:
6
-8
Prep Time:
15
minutes
mins
Cook Time:
15
minutes
mins
Total Time:
30
minutes
mins
Author:
Sandy / Reluctant Entertainer
Ingredients
1 8
oz.
container prepared mole rojo
,
red (I used Dona Maria mole paste)
Sugar to taste
,
I added 3 Tbsp.
2
Tbsp.
smooth peanut butter
Salt and pepper
2
cups
low-sodium chicken broth
4
cups
shredded chicken
12-16 8-
inch
corn tortillas
1
cup
shredded Monterey Jack
,
4 ounces
Chopped cilantro
Sour cream
Tomatoes
Lime wedges
,
for serving (optional)
Instructions
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!