Chicken Mole Tacos

Chicken Mole Tacos submitted by Claire A. 

Makes 8 servings / 2 tacos per serving
450 calories / 17F / 30C / 44P

INGREDIENTS: 

  • 2 Tbsp olive oil
  • 1 medium onion
  • 2 cloves garlic
  • 2 chipotle peppers + 1 Tbsp Adobo sauce
  • 1 14.5 oz can diced tomatoes
  • 1/2 cup OffBeat Buckeye Brownie Peanut Butter
  • 1 Tbsp cocoa powder
  • 1 tsp salt
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp ground cinnamon
  • 2 lbs chicken breast (raw)
  • 16 corn tortillas
Toppings: 
  • 8 T Feta cheese
  • cilantro
  • lime
  • onions

DIRECTIONS: 

  1. Sauté onions and olive oil on medium heat until tender, translucent and slightly browned.
  2. Add garlic and cook 1 minute.
  3. To make mole sauce, add onions, garlic, chipotle peppers and Adobo sauce, tomatoes, OffBeat Butter, cocoa powder, salt, chili powder, cumin, and cinnamon to blender and blend into a smooth mixture.
  4. Add chicken and mole sauce to an instant pot and cook on manual high pressure for 15 minutes. Allow to natural release for 15 minutes.
  5. Remove chicken and shred.
  6. On Saute mode, cook remaining sauce and reduce to thicken.
  7. Add shredded chicken to sauce and serve in corn tortillas topped with feta, cilantro, lime, and onion. Enjoy!