Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs
- 1 cup fresh cilantro leaves
- 1 cup fresh parsley leaves
- 1/2 cup fresh mint leaves
- 1/2 cup pumpkin seeds
- 1/2 cup tomatillos, husked and chopped
- 1/2 cup white onion, chopped
- 2 garlic cloves, minced
- 2 jalapeño peppers, seeded and chopped
- 1/4 cup chicken broth
- 1/4 cup vegetable oil
- Salt and pepper, to taste
- 12 corn tortillas
- Lime wedges, for serving
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat vegetable oil over medium-high heat. Season chicken thighs with salt and pepper and cook until browned on both sides, about 5 minutes per side. Transfer to a baking dish and bake for 20-25 minutes, or until cooked through.
3. In a blender or food processor, combine cilantro, parsley, mint, pumpkin seeds, tomatillos, onion, garlic, jalapeño peppers, and chicken broth. Blend until smooth.
4. In the same skillet used to cook the chicken, heat the mole verde sauce over medium heat until heated through.
5. Shred the cooked chicken and add it to the mole verde sauce. Stir to coat the chicken in the sauce.
6. Warm the corn tortillas in the microwave or on a skillet.
7. To assemble the tacos, place a spoonful of the chicken and mole verde mixture on each tortilla. Serve with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Oven temperature: 375°F
Serving size:
Makes 12 tacos
Nutritional information:
Calories per serving: 190
Fat: 9g
Carbohydrates: 14g
Protein: 14g
Sodium: 170mg
Sugar: 1g
Fiber: 2g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or tofu for a vegetarian option.
- If tomatillos are not available, green tomatoes can be used instead.
- Pumpkin seeds can be substituted with sunflower seeds or almonds.
Variations:
- Add sliced avocado or pickled red onions as a topping.
- Use the mole verde sauce as a marinade for grilled chicken or fish.
- Serve the mole verde sauce as a dip with tortilla chips.
Tips and tricks:
- Make the mole verde sauce ahead of time and store in the refrigerator for up to 3 days.
- To make the tortillas more pliable, wrap them in a damp paper towel and microwave for 30 seconds.
- Use a rotisserie chicken for a quick and easy shortcut.
Storage instructions:
Leftover chicken and mole verde mixture can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and mole verde mixture in a skillet over medium heat until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with fresh cilantro leaves and lime wedges.
Garnishes:
Fresh cilantro leaves, lime wedges, sliced avocado, pickled red onions
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice, black beans, roasted vegetables
Troubleshooting advice:
- If the mole verde sauce is too thick, add more chicken broth to thin it out.
- If the chicken is dry, add more mole verde sauce to moisten it.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mole verde is a traditional Mexican sauce made with herbs, nuts, and tomatillos. It is commonly used as a topping for enchiladas, tamales, and tacos.
Flavor profiles:
The mole verde sauce is tangy, slightly spicy, and herbaceous. The chicken is tender and juicy.
Serving suggestions:
Serve the tacos with a side of Mexican rice and black beans for a complete meal.
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Region: Mexican