INSTANT POT® CHICKEN MOLE TACOS
This super-simple and authentic-tasting mole requires an Instant Pot® and a bottled mole simmer sauce. You will cut hours off of prep and cook time, and your family will rave over this fantastic Mexican dish. You can also serve this as a chicken taco bowl.
Provided by Diana71
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil in the inner pot. Saute tomatillos, tomato, onion, and garlic in the hot oil, stirring occasionally, allowing tomatillo pieces and onion to brown, 5 to 7 minutes.
- Pour mole sauce and chicken broth into the pot and mix. Place chicken breasts into sauce, allowing to sink slightly, but not mixing. Turn Saute mode off. Close and lock the Instant Pot® lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Unlock and remove the lid.
- Transfer cooked chicken breasts to a serving bowl and shred using 2 forks. Pour sauce mixture over shredded chicken. Serve with tortillas, black beans, lettuce, queso fresco, and avocado.
Nutrition Facts : Calories 468.5 calories, Carbohydrate 38.1 g, Cholesterol 66.1 mg, Fat 20.8 g, Fiber 10.8 g, Protein 32.7 g, SaturatedFat 2.7 g, Sodium 1322.6 mg, Sugar 9 g
TURKEY MOLE TACOS
In contrast to traditional tacos, these taste complete as is, without further garnishes or sauces. I've also made this using bite-sized pieces of chicken thighs and increasing the cooking time appropriately. -Helen Glazier, Seattle
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet coated with cooking spray, cook the turkey, celery, green onions and garlic over medium heat until meat is no longer pink and vegetables are tender; drain., Stir in the tomatoes, red peppers, chocolate, chili powder, cumin, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally., Remove from the heat; stir in nuts. Place about 1/3 cup filling on each tortilla. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 369 calories, Fat 15g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 612mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
TURKEY-MOLE TACOS
Enjoy these turkey-mole tacos made using Progresso® chicken broth and Old El Paso® shells - a wonderful Mexican dinner that's ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- In 10-inch skillet, heat mole and chicken broth over medium heat, breaking up mole paste with spoon. Stir in turkey. Simmer 5 minutes, stirring occasionally.
- Spoon filling in taco shells and tortillas. Top with sesame seed. Roll up tortillas.
Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 65 mg, Fat 1, Fiber 1 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 1 g, TransFat 1 g
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