Yes, you could buy a mole paste, simmer it briefly with chicken stock and stir in coarsely shredded chicken for quick-and-easy, oh-so-Mexican chicken tacos. But the truth is, I haven’t found a mole paste in the United States I can whole heartedly recommend. So, to offer you the simplest path to this quintessentially Mexican flavor, I put together this unorthodox, super-streamlined mole recipe using a slow cooker, one that turns out a very respectable, satisfyingly delicious red mole to mix with chicken. I typically start the mole early in the morning, spending about 20 minutes getting everything sauteed and simmering in the slow cooker. Then I come back to it a couple of hours before serving to puree the mix, and do the final simmer seasoning. Two notes: First, this recipe gives you about 10 cups of mole, which is comically more than you need for the tacos. But it is the smallest batch you can successfully make in the slow cooker, and, besides, it freezes well and is more than welcome on a plate with poached or grilled chicken and as the sauce on enchiladas. Second, I wish I could tell you to make it with all ancho chiles-the most easily available dried chile-but the mole doesn’t come out with a true Mexican flavor; you need to have the complexity that the other two dried chiles add.
Link below for the recipe 🌮👇
www.rickbayless.com/recipe/re...
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