The World Cook

Mexico

Group F | North America

Chicken mole tacos

Eating Enrique Olvera's Madre Mole at his restaurant in Mexico City, is so good, it must taste just like what thinking about El Tricolor winning the World Cup feels like. We can't promise this mole is as good as the original, but served with shredded chicken on a fresh corn tortilla, it blends high cuisine, with everyone's favorite street snack. You will need a mortar & pestle or food processor for this recipe.

Time 1hr 15mins
Makes 6
Difficulty Professional
Units Imperial Metric

Ingredients

1 Dried Chilhuacle rojo chili
1

1

Dried Chilhuacle rojo chili
1 Dried Chilhuacle negro chili
1

1

Dried Chilhuacle negro chili
1 Dried Chilhuacle amarillo chili
1

1

Dried Chilhuacle amarillo chili
1 Tomato
1

1

Tomato roughly chopped
3 cloves Garlic
3 cloves

3 cloves

Garlic roughly chopped
½ Onion
½

½

Onion roughly chopped
2 Cloves
2

2

Cloves whole
3 Allspice berries
3

3

Allspice berries
2 tsp Thyme
2 tsp

2 tsp

Thyme
2 tsp Marjoram
2 tsp

2 tsp

Marjoram
2 tsp Oregano
2 tsp

2 tsp

Oregano
1 Cinnamon stick
1

1

Cinnamon stick
1 inch Ginger
1 inch

1 inch

Ginger fresh, peeled
2 pieces Star anise
2 pieces

2 pieces

Star anise
¼ tsp Nutmeg
¼ tsp

¼ tsp

Nutmeg
2 tbsp Sesame seeds
2 tbsp

2 tbsp

Sesame seeds
2 Prunes
2

2

Prunes
1 tbsp Raisins
1 tbsp

1 tbsp

Raisins
¼ Plantain
¼

¼

Plantain Peeled
2 tbsp Peanuts
2 tbsp

2 tbsp

Peanuts
2 tbsp Pecans
2 tbsp

2 tbsp

Pecans
2 tbsp Almonds
2 tbsp

2 tbsp

Almonds
3 tbsp Salt
3 tbsp

3 tbsp

Salt
450g Chicken breasts
1lb

450g

Chicken breasts boneless, skinless
1 tsp Peppercorns
1tsp

1 tsp

Peppercorns
1 Bay leaf
1

1

Bay leaf
3 tbsp Grapeseed oil
3 tbsp

3 tbsp

Grapeseed oil
3 tbsp Dark chocolate
3 tbsp

3 tbsp

Dark chocolate
8 Tortillas
8

8

Tortillas
a few springs Cilantro
a few springs

a few springs

Cilantro
1 Lime
1

1

Lime quartered

1

Preheat the oven to 450°F230°C. Place all mole ingredients, except 1 clove of garlic, oil, water, chocolate and salt on a large baking sheet. Roast for 8 minutes and let cool. Rougly chop the onion, tomato and prunes, set aside.

Coach's tip Check periodically to make sure nothing burns.

Coach's tip Check periodically to make sure nothing burns.
2

Remove the stems and seeds from the dried chilis and discard. Roughly chop the chilis and crush in mortar.
3

With the mortar and pestle roughly grind the allspice, cinnamon, cloves, star anise and chilis.
4

Add the spices and chilis to a food processer. Add the salt, nuts, sesasme seeds and other spices and grind into a fine mixture. Set aside.
5

In the food processor, grind the plantain, onion, tomato, garlic, ginger, raisins and prunes.
6

Fill a large saucepan with water. Add the last clove of garlic, peppercorns, bay leaf and chicken. Bring to a boil and cook chicken.
7

While the chicken is cooking, heat the grapeseed oil in a large frying pan. Combine the two mixtures to create a mole sauce and heat on a low setting, when warm add the chocolate, sauté for 15-20 minutes.
8

When chicken is cooked, drain and place in bowl. Discard the garlic, pepper and bay leaf. Place chicken in a bowl and shred with two forks.
9

In a small frying pan, heat the tortillas on a low setting, 2-3 minutes each, until warmed through.
10

While the tortillas are heating, slowly add 1 cup250ml of water, a 1/4 cup60ml at a time. Stirring frequently, add more water as it is absobed by the mole. Once you have used all the water cook for another 15 minutes.

Coach's tip If the mole starts to dry out while cooking, add more water as needed

Coach's tip If the mole starts to dry out while cooking, add more water as needed
11

Pour the mole into the bowl with the chicken and cover thoroughly. Spoon the chicken into the warm tortillas, serve with cilantro and lime if desired.