Mexican cuisine is my ALL. TIME. FAVORITE. ever. Hands down, bar none. Sadly, the very cuisine I love to go out for was the first to be "banned" as soon as I started on the low FODMAP diet. Ah, but that didn't stop me from recreating my favorites at home, of course! I actually developed this recipe back in January, forgot about it, and realized I had a whole bunch of leftover mole sauce in the freezer (yep, this freezes well.. really well!)
When I was meal prepping this week, I wanted to make sure I made good use of what we had on hand still carrying over from last week before I went grocery shopping again. I'm trying to be much more mindful of what I'm buying and how much of it we're actually using vs. forgetting is in the fridge. Mexican food seems to be the go-to in our house when it's time to move through food because it's so versatile and most of the ingredients are just staples in our house. I had a bunch of chicken in the freezer, lettuce + tomato leftover from grilling, and cheddar cheese + lactose free sour cream are always in abundance. Once I found that leftover mole in the back of the freezer, I fired up the slow cooker and it was GAME. ON!
This is a super simple recipe and perfect if you have a small kitchen or just absolutely hate to cook. You don't even necessarily need an oven; if you have a toaster oven then you can melt a little cheese (vegan or otherwise) that way and you're good to go! Mostly hands-off too, which let's face it in the summertime is the best type of meal to make!
Don't forget to let me know what you think in the comments + tag your photos #PDLrecipes when you make this dish!
For the Mole Sauce
20 oz chicken broth
2 whole red peppers
2 whole tomatoes (canned or fresh)
1 tbsp cinnamon
2 tbsp smoked paprika
2 tsp ginger
2 tsp chipotle chile (dried)
1 tsp cumin
1 tsp ground clove
1 tsp white pepper
2 star anise
4 tbsp cocoa powder (unsweetened)
3 oz dark chocolate, chopped (no lower than 85%)
1/4 cup nut butter
salt + pepper to taste
For the Tacos de Pollo
2 lbs chicken breast or thighs
tortillas (I use Siete brand)
cheddar cheese, shredded
lactose free sour cream (I like Green Valley Creamery)
scallions for garnish
In a slow cooker, place all mole sauce ingredients and cook on high for approximately 1-2 hours or until tomatoes and red pepper are tender.
Remove whole star anise first, then blend using a hand blender or in batches using a traditional blender, being sure to allow sauce to cool first so there's no explosion!
Transfer sauce back to slow cooker. This is a good opportunity to test the flavor and adjust before adding in the chicken.
Once you have reached your desired flavor level, add in chicken breast and cook on high again for 4 hours.
When chicken has about 10 minutes of cook time left, preheat the oven to 375 and grease a casserole dish.
After chicken is done, pull with forks and add pulled chicken to tortillas, rolling into a small burrito shape once all desired fillings have been added (I snuck in some roasted veggies for an extra serving!)
Fill the casserole dish with tortillas + chicken, then top with excess mole sauce + cheddar cheese. I used about 5-6 tbsp of sauce but you can use more or less depending on your preference.
Bake in the oven until cheese is melted and tortillas are browned (you may need to cover with foil if you like your tortillas really crispy so your cheese doesn't burn)
Add sour cream and scallions + enjoy!
Note: You will more than likely have leftover mole sauce. It keeps in the freezer very well, and I'm embarrassed to note that after 7 months in there, it's still just as delicious!