Molé Chicken Tacos

I both expect and encourage you to play around with your own mole using this as a starting point. The influential ingredients to impact taste are nuts, chocolate, and chilis, so pay close attention to how those are altered for personal preference.

Ingredients

Molé

2-3 dried ancho chiles

1 (28-oz.) can unsalted whole tomatoes

1 cup chopped yellow onion

1/2 cup pepitas

4 oz semisweet baking chocolate, finely chopped (about 1/2 cup)

1/2 cup raisins

1/2 cup seasoned stock

1 tbsp ground cumin

1 tbsp canned adobo sauce

1 tsp ground cinnamon

3 chipotle chiles, canned in adobo sauce

3 garlic cloves, smashed

2-3 lbs chicken thighs

1 tbsp Adobo seasoning

For Serving

Corn tortillas

Cotija cheese

Pickled red onions

Thinly sliced radish

Cilantro

Lime

Preparation

1. Place ancho chiles in a bowl; cover with water. Let stand 10 minutes. Drain; remove and discard stems and seeds. Process chiles, tomatoes, onion, pepitas, chocolate, raisins, stock, cumin, sauce, cinnamon, chipotle chiles, and garlic in a food processor until smooth.

2. Sprinkle the chicken with Adobo; place it in the pressure cooker. Add tomato mixture. Pressure cook on high (11-12 psi) for 15 minutes and let the pressure release naturally. Place chicken on a cutting board and shred. Return to the sauce.

3. Top tortillas with chicken, red onions, radish, cheese, and cilantro. Serve with lime wedges.