Shredded chicken mole tacos with onion salsa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shredded chicken mole tacos with onion salsa

Dairy-Free, Gluten-Free, Soy-Free

2 Servings, 820 Calories/Serving

20 Minutes

Reserved for special occasions, traditional mole is very labor-intensive. These mole tacos, however, are quick to whip up and come together in just one pan.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 10 ounces pulled cooked white-meat chicken
  • Sun Basket mole base (canola oil - dried New Mexican chiles - tomato paste - garlic - toasted sesame oil - ancho chile powder - cumin - dried Mexican oregano - allspice)
  • ¾ ounce Mexican chocolate chunks
  • 8 Mi Rancho 100% corn tortillas

Nutrition per serving

Calories: 820, Protein: 56g (112% DV), Fiber: 13g (52% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 6g, Saturated Fat: 6g (30% DV), Cholesterol: 115mg (38% DV), Sodium: 370mg (15% DV), Carbohydrates: 87g (29% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (almond, cashew, coconut, hazelnut, pecan)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the onion salsa

  • Peel and finely chop enough onion to measure 1 cup [2 cups].
  • Zest and juice the lime, keeping the zest and juice separate (the juice will be divided between the salsa and the mole).
  • Strip the cilantro leaves from the stems; finely chop the leaves and stems, keeping them separate. Set aside the stems for the mole.
In a small bowl, stir together the onion, cilantro leaves, lime zest, and half the lime juice. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

2

Cook the chicken mole

In a large frying pan over medium-high heat, add the chicken, mole base, Mexican chocolate chunks, cilantro stems, and 1 cup [2 cups] water and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirring once or twice, until the chicken is heated through, the chocolate melts, and the sauce thickens slightly, 4 to 5 minutes. Remove from the heat, stir in the remaining lime juice, and season to taste with salt and pepper.
While the mole cooks, heat the tortillas.

3

Warm the tortillas

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Serve

Set out the tortillas, chicken mole, and onion salsa. Invite everyone to assemble their own tacos.
Kids Can!
  • Measure the onion.
  • Juice the lime.
  • Strip the cilantro leaves.
  • Stir the onion salsa.
  • Measure the water for the mole.