CHICKEN MOLE TACOS

July 20, 2020 / Hayden Quinn

RECIPE BROUGHT TO YOU BY OLD EL PASO

SERVES: 4

WHAT'S IN IT?

Mole Spice Mix

2 tbs Australian extra virgin olive oil

1 brown onion, roughly chopped

3 cloves garlic, crushed

1 packet Old El Paso Taco Spice Mix

1/2 tbs chipotle chili powder (or other Mexican chili powder)

1 tbs dried oregano

1/2 tsp cinnamon powder

Zest, 1 orange

Juice, 1 orange

250ml chicken stock

50g dark chocolate

8 Free Range Chicken thighs

Purple Cabbage Slaw

1/4 head purple cabbage, finely shredded

Juice, 1 lime

1/4 cup coriander, leaves only

Sea salt, to taste

To serve

10 pack Old El Paso Mini Flour Tortilla

Coriander, to serve

Lime, to serve

Sour cream, to serve

PUTTING IT ALL TOGETHER

Step 1. Preheat oven to 180C. In a large oven proof saucepan over medium high heat saute onion in olive oil for 5 minutes until fragrant and lightly coloured, add garlic and cook for a further 3 minutes. Reduce heat to low and add Old El Paso Taco Spice Mix along with chipotle chili powder, oregano, cinnamon and orange zest. Stir to combine and cook gently for 2-3mins to activate the spices. Increase the heat and add orange juice, chicken stock and chicken thighs. Bring to the boil, once boiling cover and place into oven and cook for 1.5hrs or until the chicken thighs are nice and tender. Remove from oven and allow to cool slightly.

Step 2. Once cooled, remove chicken from cooking liquor and shred using two forks. Place the saucepan with sauce back onto the heat and bring to the boil, reduce slightly, once reduced add chocolate and stir through to combine well. Add pulled chicken to the mole sauce and keep warm to serve.

Step 3. Make cabbage slaw by simply tossing with coriander and sea salt and dressing with lime juice. Serve chicken on Old El Paso Mini Flour Tortillas with sour cream, slaw, extra coriander and lime.