Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 cup white chocolate chips
- 1/2 cup blanched almonds
- 1/2 cup pumpkin seeds
- 1/2 cup sesame seeds
- 1/2 cup raisins
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground cloves
- 1/2 tsp ground anise
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 corn tortillas
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Blender or food processor
- Large skillet or Dutch oven
Step-by-step instructions:
1. In a large skillet or Dutch oven, cook the chicken breasts over medium heat until browned on both sides, about 5 minutes per side. Remove from the skillet and set aside.
2. Add the chopped onion and minced garlic to the skillet and sauté until softened, about 5 minutes.
3. Add the chicken broth to the skillet and bring to a simmer.
4. In a blender or food processor, combine the white chocolate chips, blanched almonds, pumpkin seeds, sesame seeds, raisins, ground cinnamon, ground coriander, ground cumin, ground cloves, ground anise, salt, and black pepper. Blend until smooth.
5. Add the blended mixture to the skillet and stir to combine with the chicken broth and onions.
6. Return the chicken breasts to the skillet and spoon the mole blanco sauce over them.
7. Cover the skillet and simmer over low heat for 30 minutes, or until the chicken is cooked through and the sauce has thickened.
8. While the chicken is cooking, warm the corn tortillas in a dry skillet or on a griddle.
9. To assemble the tacos, shred the cooked chicken and place it on a warm tortilla. Spoon some of the mole blanco sauce over the chicken and sprinkle with chopped cilantro. Serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking chicken and sautéing onions and garlic; low heat for simmering the mole blanco sauce and chicken.
Serving size:
Makes 12 tacos, serving size is 2 tacos per person.
Nutritional information:
Calories per serving: 390
Fat: 18g
Carbohydrates: 34g
Protein: 23g
Sodium: 380mg
Sugar: 13g
Fiber: 5g
Substitutions for ingredients:
- Instead of chicken breasts, you can use boneless, skinless chicken thighs or pork tenderloin.
- If you don't have white chocolate chips, you can use regular chocolate chips or omit them altogether.
- If you don't have blanched almonds, you can use regular almonds or cashews.
- If you don't have pumpkin seeds, you can use sunflower seeds or omit them altogether.
- If you don't have sesame seeds, you can use tahini or omit them altogether.
- If you don't have raisins, you can use dried cranberries or apricots.
Variations:
- Instead of chicken, you can use roasted vegetables like sweet potatoes, butternut squash, or zucchini.
- You can add a can of drained and rinsed black beans to the mole blanco sauce for extra protein and fiber.
- You can top the tacos with crumbled queso fresco or cotija cheese for added flavor.
Tips and tricks:
- To make the mole blanco sauce ahead of time, blend all the ingredients together and store in an airtight container in the refrigerator for up to 3 days.
- To save time, you can use a store-bought rotisserie chicken instead of cooking the chicken breasts from scratch.
- To make the tacos gluten-free, use corn tortillas instead of flour tortillas.
Storage instructions:
Leftover mole blanco sauce can be stored in an airtight container in the refrigerator for up to 3 days. Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
To reheat the mole blanco sauce, place it in a saucepan over low heat and stir until heated through. To reheat the shredded chicken, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with lime wedges and chopped cilantro.
Garnishes:
Chopped cilantro and lime wedges.
Pairings:
Serve the tacos with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice and refried beans.
Troubleshooting advice:
- If the mole blanco sauce is too thick, add more chicken broth or water to thin it out.
- If the mole blanco sauce is too thin, simmer it uncovered for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover mole blanco sauce and shredded chicken in the refrigerator within 2 hours of cooking.
Food history:
Mole blanco is a traditional Mexican sauce made with white chocolate, nuts, seeds, and spices. It is typically served with chicken or pork and is a popular dish in the central and southern regions of Mexico.
Flavor profiles:
Mole blanco has a sweet and savory flavor with notes of chocolate, cinnamon, and anise.
Serving suggestions:
Serve the tacos with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican