Tag Archives: mole sauce

Slow Cooker Chicken Mole Tacos

Slow Cooker Chicken Mole Tacos

I LOVE mole sauce! A slightly spicy, slightly sweet sauce made with tons of peppers, spices and CHOCOLATE, what’s not to love?!

The one thing that I don’t love about mole sauce is how much time it takes to make. Last week I set out on a mission to create an easier mole sauce recipe that takes way less time to make, yet is still totally delicious!

Read the full post here!

Chopped Challenge Thursday: Cranberries, Spam, Serrano Chilies and Dark Chocolate

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When life hands you lemons, you make lemonade.  When Dusty Duprel hands you spam, you make fancy spam tacos!

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This weeks mystery basket included Cranberries from Olivia Reyes, Serrano Chilies from Kate Ouzounian, the aforementioned Spam and Dark Chocolate from Angela Cho.

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I decided to combine the cranberries, dark chocolate and Serrano chilies into a mole sauce to top the spam which I marinated in a chili lime mixture (in my opinion you have to put some work in to make spam delicious!)

The final result of “Chopped Challenge Thursday” Week Twelve:  Chili Lime Marinated Spam Tacos with Cranberry Mole Sauce!

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Ingredients

  • Cranberry Mole (makes 4 cups)
  • 1 lb tomatillos
  • 3 large pasilla chilies (chopped)
  • ½ cup cranberries
  • ¼ cup sliced almonds
  • 1 tsp black pepper
  • 1 tsp cinnamon
  • ¼ tsp allspice
  • ½ tsp ground cloves
  • 2 tsp olive oil
  • 1 onion (chopped)
  • 4 cloves garlic (minced)
  • 6 small Serrano chilies (de-seeded and chopped)
  • 1 very ripe plantain (sliced)
  • 2 oz dark chocolate
  • Chili Lime Spam (makes 1 ½ cups)
  • 12 oz can Spam
  • 1 tbsp brown sugar
  • 3 tbsp soy sauce
  • 1 tsp chili powder
  • 1 lime (juiced)
  • ½ tsp red pepper flakes
  • 2 tsp olive oil
  • Tacos (makes 6 tacos)
  • 12 corn tortillas
  • 1 lime (cut into 6 wedges)
  • 2 avocados
  • 2 tbsp fresh cilantro
  • 2 tbsp queso fresco

We’re going to start by marinating that spam to infuse it with the chili lime flavors and take away the canned taste.

Simply whisk together the brown sugar, soy sauce, chili powder lime juice, red pepper flakes and olive oil.  Then open up that can of spam and dice it up.

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Add the spam to the marinade and place in the refrigerator for 30 minutes.

While the spam is marinating, prepare the mole sauce.

Begin by roasting the tomatillos.  Because my HOA busted me for having a grill on my balcony, I will now roast my tomatillos in the oven!

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Allow to roast for 15-20 minutes of until slightly charred on the outside. Remove from the oven and set aside to cool.

Next, lightly brown the pasilla chilies in a dry skillet over medium heat for 2-3 minutes.

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Remove from the skillet and add to a medium bowl with the cranberries.  Cover with warm water then set aside.

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In the same skillet over medium heat add the almonds, ground cloves, cinnamon, black pepper and allspice.

Toast for 2-3 minutes then place in a spice grinder and ground until a powder forms. If you do not have a spice grinder a coffee grinder works well or a small food processor.

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Still using the same skillet add the olive oil, onions, garlic and serrano chilies.

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Brown in the skillet until vegetables are tender, about 10 minutes.

Now peel the cooled tomatillos and place in a blender or food processor with the ground spices.

Next add the dark chocolate and plantains to the blender.

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Then add the cooked onions and chilies, pasilla peppers, cranberries and a small amount of the soaking liquid.  Start with about 1/2 cup, then add more if the sauce is too thick.

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Blend until creamy, then pour back into the skillet over low heat.

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Simmer for 5-10 minutes while cooking the spam.

Pour the spam and marinade into a skillet over medium-high heat.

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Cook for 7-10 minutes or until no liquid exists and the spam is slightly caramelized.

To make the tacos, place the spam into warmed tortillas.

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Then top with the cranberry mole sauce.

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Finish the tacos off with cilantro, cojita cheese and avocado.

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These tacos have a great balance of sweetness, acidity and spice!

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The chocolate, chili pepper, cranberry combination in the mole sauce is divine! I’m thinking about making this for Thanksgiving to put on the turkey, Yum!

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These tacos would be delicious with a side of Grilled Pineapple Tomatillo Guacamole or Deconstructed Mexican Street Corn!

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If Spam is not your thing, you could easily substitute shrimp, chicken or beef in this dish!

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Or if you’re vegetarian, Tofu Tacos!

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Now it’s time to dig in!

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♣ Vegetarian Option: Substitute spam with tofu.

♦ Gluten Free Option: This recipe is gluten-free, just make sure the brand of soy sauce you purchase is gluten-free! (Fresh & Easy is not.)

Chicken Mole

Holy Mole, I am so excited to share this recipe with you all!

My mole mission began when a friend brought me fresh chilies and peppers he had grown. I decided to put them to good use and make my first mole!  The sauce is slightly spicy on the stove, but cooks out in the oven for the final product with the perfect balance of sweet and spicy.

I know the laundry list of ingredients is intimidating for some people, but never fear, this recipe is not as hard as you think and definitely worth the time, effort and ingredients!

Ingredients (mole sauce – serves 8)

  • 1 lb tomatillos
  • 1 large anaheim chili (chopped)
  • 4 pasilla chilies (chopped)
  • 1/4 cup raisins
  • 1/4 cup almonds
  • 1/4 cup sesame seeds
  • 1/2 tsp ground cloves
  • 1 tsp cinnamon
  • 1/2 tbsp black pepper
  • 1 tbsp oregano
  • 2 tbsp olive oil
  • 1 onion (chopped)
  • 4 cloves garlic (minced)
  • 6 small serrano peppers (chopped)
  • 2 oz dark chocolate
  • 2 tbsp brown sugar
  • 1 tbsp peanut butter
  • 2 tbsp fresh cilantro (not pictured – for garnish)
  • 4 oz queso fresco (not pictured – for topping)

Ingredients (chicken)

  • 8 chicken breasts
  • 1 cube chicken bouillon
  • 1 lemon (sliced)
  • 1 cinnamon stick
  • 1/2 cup white wine

Start by roasting the tomatillos on the grill or in the broiler until lightly charred on the outside. Set to the side and allow to cool.

Next, lightly brown the anaheim and pasilla chilies on the stove top in a dry skillet over medium heat for 2-3 minutes.

Remove from the skillet and add to a medium bowl with the raisins.  Cover with warm water then set aside.

In the same skillet over medium heat add the almonds, sesame seeds, ground cloves, cinnamon, black pepper and oregano.

Toast for 2-3 minutes then place in a spice grinder and ground until a powder forms. If you do not have a spice grinder a coffee grinder works well or a small food processor.

 Still using that same skillet (yay for less dishes!) add the olive oil, onions, garlic and serrano peppers.

Brown in the skillet until vegetables are tender, about 10 minutes.

Now peel the cooled tomatillos and place in a blender or food processor with the ground spices.

Next add the vegetables, chocolate, peanut butter and brown sugar to the blender. Then add the peppers, raisins and a small amount of the soaking liquid.  Start with about 1/2 cup, then add more if the sauce is too thick.

Blend well.  This could take 3-5 minutes, that’s a lot of yumminess to blend together!

When blended well enough that no large chunks exist, transfer the mole sauce back to that one amazing skillet over low to medium heat and allow to simmer for 10 minutes.

Now, it’s time to prepare the chicken.

I know what you’re thinking “this seems like a lot of work”, but see how delicious that sauce looks, I promise it smells and tastes even 10 times better!

Have I convinced you to keep going?  I hope so, because it’s easy, breezy from here on out!

Place the chicken breasts in a large pot and cover with water. Place on the skillet and bring to a boil.

Add the chicken bouillon, cinnamon stick, white wine and sliced lemon, squeezing the juice out as you add them to the water.

Boil for 10 minutes, then drain.

Add the chicken breasts to a large casserole or baking dish.

Cover with the mole sauce.

Bake at 375° for 20 minutes.

Serve on a bed of cilantro lime rice topped with queso fresco and fresh cilantro.

I also served mine with a side of Rajas Con Crema.

A little close up of the goodness…

This dish easily serves 8.  If serving less than this, save the leftovers. Re-heat and shred the chicken and add to a tortilla with the mole sauce to make an excellent taco lunch or dinner the next day!

♣ Vegetarian Option: Substitute tofu for chicken.  Simply skip the whole step about boiling the chicken. Place the tofu cubes in the baking dish and cover with the mole sauce. Reduce cooking time to 10 minutes.

♦ Gluten Free Option: This recipe is gluten-free.