Molé Chicken Tacos
2 - 3 Radishes
1 bunch of Cilantro
Duck Fat or Vegetable Oil
3 Bell Peppers
3lbs of Boneless Skinless Chicken Thighs
1 cup of Crushed Tomatoes
1 cup of Chicken Stock
Dizzy Pig Mole
The recipe for the sauce in this dish is from my friend Joellen Bulgrin. Link to the original recipe can be found here.
A good Molé sauce usually takes time so all the unique flavors can develop and come to life. If you don't have or want to spend all that extra time in the kitchen check out Dizzy Pig BBQ's Molé rub. I made this recipe on Fox5 DC when I was looking for a traditional Arizona dish.
Mix 2 tablespoons of duck fat and 2 tablespoons of the Molé rub in a sauce pan on medium heat until throughly combined. Once you start to smell the Molé you can move on to step 2.
Add 1 cup of crushed tomatoes and 1 cup of chicken stock to the pan, stirring it occasionally.
Once the sauce darkens and is reduced in half it is finished. Turn the heat to low to keep it warm.
While the sauce is reducing cut the bell peppers into quarter inch slices.
* Chef Tip* - When slicing / dicing vegetables, onions or meat do your best to keep all the cuts the same size so everything cooks evenly.
Season the peppers in a pan with salt, pepper and your favorite fajita or taco seasoning. I personally like to use Dizzy Pig's Fajita-ish.
Heat 2 tablespoons of oil to a pan on medium heat. Sauté the peppers for 4 - 5 minutes until they are tender crisp and then set aside.
Season both sides of the chicken thighs with salt, pepper and your favorite fajita or taco seasoning.
Heat 2 tablespoons of duck fat in a pan on medium high heat.
Add the seasoned thighs to the pan and cook approximately 6 minutes per side. Feel free to turn the heat down if the chicken is starting to blacken.
* Chef Tip * - Cook the chicken to 162°. It will continue to cook once its removed from the pan. You always want the internal temperature of chicken to be at least 165°. I always keep a meat thermometer handy when I cook chicken or pork to make sure the meat is cooked to temp.
While the chicken cooks thinly slice the radishes and lightly chop the cilantro and set them aside. We will be using them to garnish the tacos.
Once the chicken is cooked, let it rest for 5 - 10 minutes. After the chicken has rested, slice it into strips so they can easily be placed in a tortilla.
Build your taco. Layer the fajitas peppers and chicken into the tortilla. Top it with the Molé sauce, sliced radishes, cilantro and oaxaco cheese. Take a picture and Enjoy!