With Burlap & Barrel, we have created a Mole Blend spice rub to bring classic Mexican flavor to everything from ribs and chicken thighs to butternut squash and (even) popcorn. Here we've turned it into a sauce (yes, you could call it a very simple, hurry-up mole) for chicken tacos. The sauce offers some of those bold mole flavors without your buying dozens of ingredients and spending three days in the kitchen.
INGREDIENTS
- For the mole:
- 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
- Sugar
- For the tacos:
- 1 medium (2 pound) rotisserie chicken, meat pulled from the bones and coarsely shredded (you need about 3 cups)
- 12 warm corn tortillas,
- About 3/4 cup Mexican crema , crème fraiche or sour cream thinned with a little milk
- About 3/4 cup crumbled Mexican queso anejo or queso fresco, or other garnishing cheese like feta, goat cheese, Romano or Parmesan
- About 3/4 cup chopped onion and cilantro
INSTRUCTIONS
In a 2-quart pot, heat ⅓ cup oil over medium. Add 1 jar of MEXICO CITY MOLE RUB and stir 1 to 2 minutes until fragrant. Add 1 ⅓ cups 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.
When your guests arrive, set out the chicken in mole with the tortillas, cheese, crema, onions and cilantro. Invite everyone to scoop the chicken into the tortillas and top with crema and cheese for an unforgettable taco.
