E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chicken Mole Quesatacos Sonia Mendez Garcia | October 4, 2024 One of Sonia Mendez Garcia's favorite rituals observed during Day of the Dead, Dia de los Muertos, is sharing foods rich in flavor and tradition. And these Chicken Mole Quesatacos are perfect for the celebration. The handmade corn tortillas are infused with a delicious homemade mole sauce. They're then filled with chicken and cheese and topped with queso fresco, diced onion, and cilantro. Level Intermediate Prep Time 50 minutes Cook Time 1 hour, 25 minutes Serves 6 Cook it With Our 10.5 Inch Xolo Griddle Ingredients Shredded Chicken Mole ¼ cup avocado oil, plus more to oil pan 2 guajillo chile peppers 2 ancho chile peppers 2 chile de arbol peppers ¼ medium white onion 2 cloves of garlic 1 Roma tomato, quartered 2 tablespoons toasted sesame seeds 2 tablespoons roasted peanuts 3 cups chicken broth ½ ounce Mexican chocolate 1 corn tostada, crushed ½ teaspoon black pepper Pinch of cinnamon Salt, to taste 4 cups rotisserie chicken, shredded Red Tortillas 1 cup masa harina 1½ tablespoons all purpose flour ½ teaspoon salt ¾ cup reserved mole sauce ¼ cup hot water For Serving 1 medium onion, sliced into strips 2 jalapeño peppers, seeded and sliced into strips 8 ounces Monterey jack, shredded 6 ounces queso fresco, crumbled ½ cup onion, finely diced ¼ cup cilantro, finely chopped 2 limes, sliced into wedges Directions Make the mole. Remove the stems and seeds from the dried chiles. Preheat avocado oil in a skillet on medium heat for 5 minutes. Add the onion, garlic and tomato. Sauté until ingredients begin to lightly caramelize, about 6 to 7 minutes. Add sesame seeds and peanuts and sauté for 1 minute. Finally, add in the dried chiles and lightly toss for 2 minutes, then pour in 3 cups of chicken broth. Once simmering, add the Mexican chocolate and crushed corn tostada. Cook for 5 minutes, remove from the heat, and let ingredients sit for 10 minutes. Carefully add the ingredients from the skillet into a blender, then add pepper, cinnamon, and salt to taste. Blend on high until smooth. If not using a power blender, strain the sauce through a wire mesh strainer. Reserve ¾ cup of the mole sauce for tortillas and another ½ cup to serve with tacos. Make the tortillas. In a bowl, combine the masa harina, flour and salt. Pour in the ¾ cup of mole sauce. Stir to combine. Gradually mix in ¼ cup of hot water as needed, then knead for 2 minutes. The masa should feel tacky but should not stick to your hands. Divide into 18 small or 12 large corn masa balls. Cover with damp towel and let sit for 10 minutes. Prepare the chicken filling. While you wait, heat your skillet to medium with 2 tablespoons of avocado oil. Add the remaining mole sauce, stir quickly, and reduce heat slightly. Simmer for 5 minutes and fold in the shredded chicken until well combined. Cook for 10 more minutes. Cook the tortillas. Preheat the 10.5 Inch Cast Iron Xolo Sugar Skull Griddle to medium heat for 4 to 5 minutes. On a lined tortilla press, press one masa ball to 4 inches. Peel away and place onto the hot griddle. Tortillas are ready to flip as soon as they release from the griddle. Cook for 30 seconds, then flip, and cook for another 15 seconds. Transfer to a tortilla warmer. Repeat, cooking three at a time, until done with all masa balls. If tortillas begin to stick, wipe a light layer of oil all over the surface of the griddle. Brush the griddle with oil and preheat to medium heat for 4 minutes. When ready, add the onions and jalapeños you’ve reserved for serving. Season lightly with salt and pepper. Sauté for 6 more minutes, turning as needed, then transfer to a serving bowl. Griddle the quesatacos. Preheat the cast iron griddle to a right-below-medium heat for 3-4 minutes. Place 4 tortillas onto the griddle. For each tortilla, place 2 tablespoons of shredded cheese onto the top of the tortilla. On one half of the taco, add 2 tablespoons of shredded chicken mole. Fold over into a taco shape. If needed, brush a light coat of oil on the griddle in between cooking tacos. Cook tacos, turning as needed, until slightly crispy on both sides. Set aside and repeat until all quesatacos are ready. Once all the tacos are done, transfer the hot griddle to a heatproof trivet. Arrange all the tacos around the hot griddle and garnish with crumbled queso fresco, diced onion and cilantro. Serve with sauteed onion and garlic, lime wedges and extra mole sauce on the side. Contributed By: Sonia Mendez Garcia Sonia Mendez Garcia is a first generation Mexican American who shares her passion for cooking on her blog La Piña en La Cocina. The kitchen has always been a focal point in her house, but she learned much of what she knows about cooking from her parents, who owned a taqueria in Houston, TX, during the 80s. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chicken Mole Quesatacos Sonia Mendez Garcia | October 4, 2024 One of Sonia Mendez Garcia's favorite rituals observed during Day of the Dead, Dia de los Muertos, is sharing foods rich in flavor and tradition. And these Chicken Mole Quesatacos are perfect for the celebration. The handmade corn tortillas are infused with a delicious homemade mole sauce. They're then filled with chicken and cheese and topped with queso fresco, diced onion, and cilantro. Level Intermediate Prep Time 50 minutes Cook Time 1 hour, 25 minutes Serves 6 Cook it With Our 10.5 Inch Xolo Griddle Ingredients Shredded Chicken Mole ¼ cup avocado oil, plus more to oil pan 2 guajillo chile peppers 2 ancho chile peppers 2 chile de arbol peppers ¼ medium white onion 2 cloves of garlic 1 Roma tomato, quartered 2 tablespoons toasted sesame seeds 2 tablespoons roasted peanuts 3 cups chicken broth ½ ounce Mexican chocolate 1 corn tostada, crushed ½ teaspoon black pepper Pinch of cinnamon Salt, to taste 4 cups rotisserie chicken, shredded Red Tortillas 1 cup masa harina 1½ tablespoons all purpose flour ½ teaspoon salt ¾ cup reserved mole sauce ¼ cup hot water For Serving 1 medium onion, sliced into strips 2 jalapeño peppers, seeded and sliced into strips 8 ounces Monterey jack, shredded 6 ounces queso fresco, crumbled ½ cup onion, finely diced ¼ cup cilantro, finely chopped 2 limes, sliced into wedges Directions Make the mole. Remove the stems and seeds from the dried chiles. Preheat avocado oil in a skillet on medium heat for 5 minutes. Add the onion, garlic and tomato. Sauté until ingredients begin to lightly caramelize, about 6 to 7 minutes. Add sesame seeds and peanuts and sauté for 1 minute. Finally, add in the dried chiles and lightly toss for 2 minutes, then pour in 3 cups of chicken broth. Once simmering, add the Mexican chocolate and crushed corn tostada. Cook for 5 minutes, remove from the heat, and let ingredients sit for 10 minutes. Carefully add the ingredients from the skillet into a blender, then add pepper, cinnamon, and salt to taste. Blend on high until smooth. If not using a power blender, strain the sauce through a wire mesh strainer. Reserve ¾ cup of the mole sauce for tortillas and another ½ cup to serve with tacos. Make the tortillas. In a bowl, combine the masa harina, flour and salt. Pour in the ¾ cup of mole sauce. Stir to combine. Gradually mix in ¼ cup of hot water as needed, then knead for 2 minutes. The masa should feel tacky but should not stick to your hands. Divide into 18 small or 12 large corn masa balls. Cover with damp towel and let sit for 10 minutes. Prepare the chicken filling. While you wait, heat your skillet to medium with 2 tablespoons of avocado oil. Add the remaining mole sauce, stir quickly, and reduce heat slightly. Simmer for 5 minutes and fold in the shredded chicken until well combined. Cook for 10 more minutes. Cook the tortillas. Preheat the 10.5 Inch Cast Iron Xolo Sugar Skull Griddle to medium heat for 4 to 5 minutes. On a lined tortilla press, press one masa ball to 4 inches. Peel away and place onto the hot griddle. Tortillas are ready to flip as soon as they release from the griddle. Cook for 30 seconds, then flip, and cook for another 15 seconds. Transfer to a tortilla warmer. Repeat, cooking three at a time, until done with all masa balls. If tortillas begin to stick, wipe a light layer of oil all over the surface of the griddle. Brush the griddle with oil and preheat to medium heat for 4 minutes. When ready, add the onions and jalapeños you’ve reserved for serving. Season lightly with salt and pepper. Sauté for 6 more minutes, turning as needed, then transfer to a serving bowl. Griddle the quesatacos. Preheat the cast iron griddle to a right-below-medium heat for 3-4 minutes. Place 4 tortillas onto the griddle. For each tortilla, place 2 tablespoons of shredded cheese onto the top of the tortilla. On one half of the taco, add 2 tablespoons of shredded chicken mole. Fold over into a taco shape. If needed, brush a light coat of oil on the griddle in between cooking tacos. Cook tacos, turning as needed, until slightly crispy on both sides. Set aside and repeat until all quesatacos are ready. Once all the tacos are done, transfer the hot griddle to a heatproof trivet. Arrange all the tacos around the hot griddle and garnish with crumbled queso fresco, diced onion and cilantro. Serve with sauteed onion and garlic, lime wedges and extra mole sauce on the side. Contributed By: Sonia Mendez Garcia Sonia Mendez Garcia is a first generation Mexican American who shares her passion for cooking on her blog La Piña en La Cocina. The kitchen has always been a focal point in her house, but she learned much of what she knows about cooking from her parents, who owned a taqueria in Houston, TX, during the 80s. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
