Name: Chicken Mole Tacos
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tbsp vegetable oil; 1 medium onion, finely chopped; 2 garlic cloves, crushed; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp ground cinnamon; ½ tsp dried chilli flakes, or to taste; 2 tbsp tomato purée; 400g tin chopped tomatoes; 250ml chicken stock; 500g boneless, skinless chicken thighs; 20g dark chocolate, finely chopped; 1 tsp fine salt, plus more to taste; ½ tsp freshly ground black pepper; 8–12 corn tortillas; 1 avocado, sliced; ½ red onion, finely sliced; Small handful fresh coriander; 1 lime, cut into wedges

Method

20 mins prep40 mins cook60 mins total

Heat the oil in a deep frying pan or wide saucepan over a medium heat. Add the onion and cook for 6–8 minutes until soft and lightly golden.
Add the garlic, cumin, smoked paprika, cinnamon and chilli flakes. Cook for 1 minute, stirring, until fragrant, then stir in the tomato purée.
Add the chopped tomatoes and chicken stock, then bring the sauce to a gentle simmer. Season the chicken with the salt and pepper and nestle it into the sauce.
Cover and cook gently for 20–25 minutes, turning the chicken once, until it is tender and cooked through. The thickest piece should reach 75°C.
Transfer the chicken to a plate and shred it with two forks. Stir the dark chocolate into the hot sauce until melted and smooth, then simmer uncovered for 5 minutes so it thickens.
Return the shredded chicken to the pan and stir through the mole sauce. Taste and adjust the salt or chilli, adding a splash of stock if the sauce is too thick.
Warm the tortillas in a dry frying pan. Fill with the chicken mole and finish with avocado, red onion, coriander and lime wedges.