Instant Pot Mole Chicken Tacos

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recipe by America's Test Kitchen

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    566

Since making the quintessential Mexican sauce known as mole involves the blender anyway, we set out to use the Ace blender to create a plush sauce and put mole chicken tacos on the dinner table in record speed. First, we bypassed the usual step of toasting chiles and softening aromatics in a skillet and turned to the microwave instead. And while a traditional mole can be an involved affair using multiple types of chiles, nuts, seeds, and chocolate, we were able to re-create its hallmark rich flavor with just pantry ingredients: dried ancho chiles, onion, garlic, sesame seeds, and dry-roasted peanuts. A little cocoa powder and raisins plus cinnamon added richness and depth with the right touch of sweetness. Chicken broth and canned diced tomatoes gave our sauce its body and just the right texture. The creamy soup function on the blender delivered a luxurious and piping hot mole, and the shredded chicken warmed through in just minutes.

Inspired by: https://recipes.instantpot.com/recipe/mole-chicken-tacos/

recipe updated Feb 4, 2020

Ingredients

  • Red onion icon
    Red onion
    about ½ units (68g)
  • Ancho chili pepper icon
    Ancho chili pepper
    2 (34g)
  • Vegetable oil icon
    Vegetable oil
    1 tbsp (15ml)
  • Sesame seeds icon
    Sesame seeds
    1 tbsp (8g)
  • Unsweetened cocoa powder icon
    Unsweetened cocoa powder
    1 tbsp (5g)
  • Garlic clove icon
    Garlic clove
    2
  • Ground cinnamon icon
    Ground cinnamon
    about ¼ teaspoon (1g)
  • Salt icon
    Salt
    about ½ teaspoon (3g)
  • Chicken broth icon
    Chicken broth
    2 cups (498g)
  • Tomato icon
    Tomato
    about ¾ units (105g)
  • Raisins icon
    Raisins
    about ¼ cup (42g)
  • Dry roasted peanuts icon
    Dry roasted peanuts
    2 tbsp (30g)
  • Chicken icon
    Chicken
    4 cups (960g)
  • Corn tortilla icon
    Corn tortilla
    12 (228g)
  • Cilantro icon
    Cilantro
    1 cup (29g)
  • Red onion icon
    Red onion
    about ½ units (68g)
  • Lime icon
    Lime
    x 4 (about 67g)

Tools

  • kCook icon Microwave
  • kCook icon Inner pot
  • kCook icon Serving plate
  • kCook icon Ace blender jug
  • kCook icon Heatproof bowl

Step preview

  1. Add red onion, ancho chili pepper, vegetable oil, sesame seeds, unsweetened cocoa powder, garlic clove, ground cinnamon and salt to a clean heatproof bowl
  2. Heat in microwave until softened while stirring occasionally - 5 min
  3. Transfer content of heatproof bowl to Ace blender jug
  4. Add chicken broth, tomato, raisins and dry roasted peanuts to the Ace blender jug
  5. Secure and lock lid
  6. Select "Soup ••" program
  7. Once program has completed, carefully remove lid
  8. Add chicken to the Ace blender jug
  9. Stir in chicken and let sit until heated through - approx 2 min
  10. Season to taste
  11. Place corn tortilla on a clean serving plate
  12. Serve filling on tortillas
  13. Top with cilantro and red onion
  14. Garnish with lime
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