Burlap & Barrel Mole Tacos
Chef Rick Bayless
about 3 cups of filling, enough for 12 tacos
5-10 minutes
35-50 minutes
"Driving in to San Pedro Atocpan, Mexico City's mole-producing capital, all you smell is toasty sesame and chiles, spices and chocolate. Inspired by those traditional flavors, we’ve created a mole seasoning rub to use on ribs, chicken thighs, swordfish and butternut squash! Or, turn it into a hurry-up mole..."
Ingredients
blank
1⁄3 cup oil
1 jar Mexico City Mole Rub
1 1⁄3 cups unsalted broth (chicken or vegetable would be welcome here) or water
Salt, to taste
Sugar, to taste
blank
1 medium (2-pound) rotisserie chicken, meat pulled from the bones and coarsely shredded (you’ll get about 3 cups)
12 warm corn tortillas
About ¾ cup Mexican crema, crème fraiche or sour cream thinned with a little milk or cream
About ¾ cup crumbled or grated Mexican queso fresco or queso añejo or other garnishing cheese like feta, goat cheese, Romano or Parmesan
Directions
In a 2-quart pot, heat 1⁄3 cup oil over medium heat. Add 1 jar of Mexico City Mole Rub and stir 1 to 2 minutes until fragrant. Add 1 1⁄3 cup unsalted broth or water. Partially cover & simmer 30-45 minutes. Taste the mole and season with additional salt and sugar if necessary—I find it usually needs a little salt and sugar (to bring out the natural fruitiness of the chiles).
Stir the coarsely shredded chicken into the hot mole, and let warm for a few minutes.
Set out the crema and queso and serve the chicken with warm tortillas for everyone to make tacos.