Ingredients
4
4 servings
- •2 lb boneless, skinless chicken thighs, or breasts
- •3 serrano peppers
- •2 cups chicken stock
- •2 tablespoons oil
- •1 small yellow onion, diced
- •½ jar Doña Maria MOLÈ Sauce
- •1 can Rotel Chillies
- •1 can chipotle peppers in adobo
- •4 cloves garlic, minced
- •salt
- •pepper
- •small tortilla
- •fresh cilantro
- •queso fresco
- •pickled red onion
Instructions
- Roast the serrano peppers until charred- once charred, remove skin and rough chop. Then, season chicken with salt and pepper.
- In an enameled Dutch oven, heat oil over medium high heat and sear the chicken, 3-4 minutes per side. Remove and set aside on a clean plate.
- Add diced yellow onion, chopped Serrano, and garlic to pot and lightly caramelize. Then, add ½ jar MOLÈ sauce & 2 cups (480 ml) chicken stock. Stir thoroughly to combine.
- Return chicken to pot, submerging in sauce. Add more stock if needed.
- Cover and Place in a preheated oven at 325°F or simmer on a stove for 45 minutes.
- Remove the pot from the oven. Remove the chicken and let rest.
- Ladle Sauce and all remaining contents into a blender and pulse until smooth and creamy. Do not liquify.
- Assemble tacos, topping as desired. Serve.
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