Mole ingredients
Shredded Chicken Mole Tacos
(Instant Pot and Slow Cooker preparation options)
Ingredients:
½ Tbsp. extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, roughly chopped
1 can (14.5 oz.) fire-roasted diced tomatoes
2 chipotle peppers from one can of chipotles peppers in adobo sauce
1 Tbsp. adobo sauce from the can of chipotle peppers
¼ c. toasted pepitas or toasted sliced almonds
¼ c. raisins
2 Tbsp. unsweetened cocoa powder
1 tsp. kosher salt
1 tsp. ground cumin
½ tsp. ground cinnamon
2 lbs. boneless skinless chicken breasts or thighs
For serving:
Prepared corn tortillas (or flour, if preferred)
Freshly chopped cilantro, avocado, cotija cheese, queso fresco or other desired toppings
Preparation:
Set a 6-quart or larger Instant Pot or similar electric pressure cooker to SAUTE. Add the olive oil. Once hot, add onion and sauté until softened, about 3 to 4 minutes. Add garlic and cook just until fragrant, about 30 seconds. Turn off Instant Pot and scrape onion and garlic into a blender. Return insert to pot and set back to SAUTE. Add a few splashes of water to clean out pot, scrape out and discard any browned bits. Turn off Instant Pot. Add to the blender with the onions: tomatoes, chipotle peppers, adobo sauce, pepitas, raisins, cocoa powder, salt, cumin, and cinnamon. Blend until smooth. Lightly coat the Instant Pot with nonstick spray and place chicken inside. Pour sauce over the top and do not stir. Cover and seal Instant Pot. Cook on HIGH pressure for 8 minutes (for chicken breasts) or 10 minutes (for chicken thighs). Vent immediately. Remove chicken to a plate. Turn Instant Pot to SAUTE and bring sauce to a simmer. Let bubble, stirring occasionally, until sauce is rich and thick, about 10 minutes. Place a layer of paper towels over top as sauce cooks to catch any splatters. While sauce cooks, shred chicken. Return chicken to pot and toss with thickened sauce. Serve shredded chicken and sauce as filling for tacos with desired toppings or over brown rice and black beans for a mole bowl.
To make in a slow cooker: sauté onions and garlic in a skillet and make sauce as described above. Place chicken and sauce in slow cooker as directed and cook for 1½ to 2½ hours on HIGH or 4 to 5 hours on LOW. After chicken is cooked, transfer the sauce to a saucepan to reduce on stovetop on medium-high heat. Add chicken to saucepan to toss with sauce, then serve.