Mole chicken is an exemplary Mexican dish that generally requires hours to cook. Presently you can make this formula in less than an hour for a simple weeknight supper!
Moment Pot chicken tacos are an extraordinary alternative for when you need a heavenly dinner without a huge load of work. Utilizing a pressing factor cooker makes delicate, succulent meat that is imbued with flavor. Also, there’s no steady checking to ensure it’s cooked completely through.
This dinner meets up with a scrumptious mole sauce that is a blend of flavorful, sweet, and hot.
A mole is a Mexican sauce that is made with toasted nuts, dried organic product, chiles, chocolate, and different other seasoning fixings.
It’s normally stewed for six hours, however some of the time you simply don’t possess energy for that!
Making it in the Instant Pot permits the flavors to merge together in a small part of the time. Additionally, the actual meat gets implanted with all that flavor also.
Ingredients
- 3 dried ancho chiles
- 28 oz whole roasted tomatoes
- 1 medium onion roughly chopped
- 1/2 cup sliced almonds toasted
- 1 tbsp sesame seeds toasted
- 1/2 cup dark baking chocolate
- 1/4 cup raisins
- 1 1/2 cups chicken stock
- 2 chipotle chiles in adobo sauce
- 1 tbsp ground cumin
- 1 tsp cinnamon
- 1 tsp Mexican oregano
- 3 garlic cloves
- 2 lbs chicken thighs bone-in, skinned (See Note 1)
- 1/2 tsp salt
- 16 6-in. corn tortillas
- 1/4 cup Cotija cheese crumbled
- 1/4 cup cilantro leaves chopped
- 2 limes cut into wedges
Instructions
In a bowl cover ancho chiles with boiling water and soak for 10 minutes. Drain and discard stems and seeds.
In a small sauté pan toast the almonds and sesame seeds for 3 minutes. Set aside.
In a blender or food processor add seeded chiles, tomatoes, onion, almonds, sesame seeds, chocolate, raisins, chicken stock, chipotles and adobo sauce, cumin, cinnamon, Mexican oregano and garlic in a food processor until smooth.
Season chicken with salt and place inside Instant Pot. Pour in mole sauce mixture. Cover, seal vent and hit Manual setting, High Pressure, 25 minutes.
Open vent and allow steam to release. Remove chicken and place on a cutting board to remove bones. If sauce is thin, cook on Sauté to reduce and thicken while you shred chicken.
Shred chicken into large pieces then return to Instant Pot and mole sauce. Reserve 2 cups of the mole sauce for another use.
Toast and slightly char corn tortillas on both sides over medium-high directly on burner or toast on both sides in a small skillet over medium heat.
Top tortillas with chicken mole sauce, cheese, and cilantro. Serve with lime wedges.
Notes
- Feel free to substitute bones chicken thighs, but bone-in lends so much more flavor. Lower cooking time to 20 minutes.
Nutrition
Calories: 582kcal | Carbohydrates: 52g | Protein: 27g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 115mg | Sodium: 494mg | Potassium: 806mg | Fiber: 11g | Sugar: 12g | Vitamin A: 4035IU | Vitamin C: 12.5mg | Calcium: 171mg | Iron: 5.3mg
