Oregon Transplant: Chicken Mole Tacos

Hola! Time for a Mexican-inspired meal!

I know, what's new right? I'm on a major Mexican kick. It's all I want to eat right now. Seriously, I can almost smell enchiladas right now and the only object near me is a cup of coffee. The heart wants what it wants. The hubby has been doing his juice fast for the past week, which leaves me with meal planning for one person- me. And what am I going to eat when I'm feeding just me?

I suspect this is a circular discussion.

Did you try my Slow Cooker Chicken Mole? I can't rave about that recipe enough. It's the perfect balance of savory and sweet in one delicious dish. It also produces a large amount of food, you're likely to have leftovers. Leftovers that are perfect for heating up on the stove and then stuffing into crunchy corn shells. Voila! A leftover meal that doesn't resemble leftovers in any shape or form.

The mole is even better the next day then it was the first! The flavors meld and gel overnight, resulting an even deeper, more complex flavor. What are you waiting for?? Pull out that slow cooker and get to work on this mole.

I love the crunch and brightness of a fresh jalapeño. I find jalapeños pretty mild, but a lot of people don't agree. If they are too spicy for you to eat straight, I won't judge :)

Serve with a side of Spanish Rice, and you'll be in heaven. Salty, sweet, crunchy, savory heaven.

You can use soft or crunchy shells for these tacos, whichever you prefer. It's funny, I grew up on crunchy shells. I think I only knew of the crunchy shells until I was 12 or 13, when I happened to be at a friends house and her mom served soft tacos. I fell in love with the soft and chewy tortilla, and began an exclusive love affair that lasted for 15 years or more. I've only recently begun to appreciate the crunchy shell again. While you'll find me choosing soft tacos 9 times out of 10, I'll still devour my crunchy shell every once in a while. Variety is the spice of life, after all.

Speaking of variety, I've had a tostada with a side of Spanish Rice for the last 5 nights in a row. I guess I should take my own advice, eh? In other news, I'm thinking of changing the name of my blog to "Jessica's Place on the Internet for Her Interpretation of Tex-Mex Food". Hehe.

Soooooo... Happy Wednesday! I'm off to -gasp- the gym. It's been almost a month since I've been, between vacation and then the post-vacation craziness. Then to one of my absolute favorite places- the library! There's something about choosing a new stack of books to work my way through. Love it.

Have a great day everyone!

Ingredients (serves 2):

1 cup Slow Cooker Chicken Mole

4 crunchy taco shells or 4 fajita-size tortillas

toppings: Cotjia cheese, salsa, sliced avocado, shredded lettuce, sliced jalapeños

Directions:

1. Heat Slow Cooker Chicken Mole- place chicken mole in a small pan on the stove. Stir frequently over medium high heat until chicken is heated throughout. You could also heat the chicken mole in the microwave, if desired.

2. Place 1/4 cup of chicken mole in each taco shell or tortilla. Top with desired toppings. Serve immediately.

Printable Recipe