Slow Cooker Mole Chicken Tacos

There is a lot of folk lore surrounding the creation of mole poblano — the chocolate chili sauce Mexico is so known for.

One theory is that a convent of nuns invented mole for an archbishop in an effort to impress him, when no other ingredients could be found. Another story says that it was all a mistake, that a monk (rather than a nun) first made the dish for the archbishop when he accidentally knocked several stray spices into the pot. Either way, both versions tie the sauce back to over 300 years ago!

It’s no wonder there is so much speculation over the dish’s origins… mole sauce recipes typically call for a hefty list of seemingly random ingredients. But that’s part of the magic: it may not strike you that raisins and tomatoes and chili powder and cocoa will blend well together, but sure enough, the result is stellar. Spicy, tangy, with a rich backdrop, thanks to the chocolate.

Something else stays consistent across almost every origin story, and that’s that mole is for special occasions. My dad will slave over a batch of mole for Christmas dinner; and me? I usually save it for a day when I know I can sit down and really take the time to enjoy the meal.

Such a complex sauce does not need many frills. Simmer some chicken (or turkey, or pork, or black beans, or whatever you have) until tender, and then serve simply. All you need for a fancy taco is a corn tortilla, some chicken in mole sauce and a sprinkle of cilantro. A few thin slices of red onion certainly brighten it up, and why not — a few pepitas on top for crunch (you have them out from making the sauce, anyhow). Now, this isn’t the traditional way to serve mole, which is over a bed of rice, but it’s easy nonetheless, and everything is delicious as a taco.

Slow Cooker Mole Chicken Tacos

Published December 18, 2018 by Caitlin Sherwood

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Serves: 6-8   |    Active Time: 60 active minutes

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Ingredients:

2 pounds boneless skinless chicken (breasts or thighs)

1 white onion, diced

2 cloves garlic, minced

1 tablespoon coconut oil

2 tablespoons cocoa powder

2 tablespoons ancho chili powder

2 chipotle chile peppers in adobo sauce, plus 1 teaspoon of the adobo sauce from the can (find canned chipotles in adobo in the Mexican section of your grocery store. Most canned have quite a few peppers, use a spoon to scoop out two)

1 16-oz can of diced tomatoes

1/8 teaspoon ground cumin

1/8 teaspoon ground coriander

1/8 teaspoon ground anise

1/4 teaspoon ground black pepper

1/2 teaspoon salt

Pinch ground cloves

1/4 cup pepitas, plus more for garnish

2 tablespoons sesame seeds

2 tablespoons raisins

1 cinnamon stick (about 2-3 inches long)

For serving: corn tortillas, cilantro, finely sliced red onion

Directions:

1. In a skillet, or the bottom of you Instant Pot/Slow Cooker (set to the Sauté setting), heat coconut oil and sauté onion and garlic until onion is transparent. Turn off heat once onions are cooked.
2. Transfer the onion mixture to a blender, and add cocoa, chili powder, chipotles and adobo sauce, canned tomatoes, cumin, coriander, anise, black pepper, salt, ground cloves, pepitas, sesame seeds, and raisins. Place lid on blender and purée until smooth.
3. Place chicken in the bottom of your Instant Pot/Slow Cooker. Pour sauce over top, and add cinnamon stick. Place lid on pot and set to slow cook on “medium” for 6 hours or “high” for 4 hours.
4. When timer goes off, cut chicken into bite-sized pieces (should fall apart easily) and serve in warm tortillas topped with fresh cilantro, red onion, and pepitas.

Leftover Turkey Enchiladas

It’s not Thanksgiving for another week. I know. But here’s what else I know: when the day comes, and you eat everything delicious (stuffing, pie, turkey, gravy, potatoes, etc etc etc), there are going to be leftovers. (What’s Thanksgiving without leftovers?!)

And the day after Thanksgiving, maybe you’ll want another round of traditional Thanksgiving fare, but after a few days, you’ll want to mix it up. And you’ll want to be prepared, because going to the store in that moment isn’t the answer (when you are tired from the holiday, and have plenty of turkey in the fridge and just need something to do with it). That’s where this recipe comes in.

(I’m going to admit right now that I’m more excited about using leftover turkey in enchiladas than I am about actual Thanksgiving Turkey right now. Maybe you’re a turkey purist. But this is true: enchiladas are really hard to beat.)

Now, last year when I started making enchiladas more frequently, my dad asked me if I was frying my tortillas. He said, you have to fry your tortillas. It’s far superior. And I remember the days of making enchiladas along side him — him frying the tortillas, and me, stuffing and rolling them and trying to keep up. And they were delicious.

But this recipe doesn’t ask you to do that. What’s with that? Well, this recipe is a more “get these enchiladas made tonight,” “get dinner on the table,” type of recipe. Frying tortillas definitely takes a bit more commitment (and you must deal with that dreaded pot of hot, used oil when you are done!). And you know what? Even when you skip the frying part, they’re still delicious.

So if you, like me, are trying to get dinner on the table, or hate slaving over a pot of boiling oil, try the sauce method. The sauce method is just easy enough that suddenly making enchiladas is something I do on a slow afternoon, rather than a production that requires planning and multiple hands and a commitment to the craft. Simplifying that one step makes enchiladas just that much more accessible for me.

If you do want to fry your tortillas (🙌 good work!) you’ll have to change up step 4 in the recipe below. You’ll need to heat up a pan with enough frying oil to dip a tortilla into it, and you’ll want to set up a place to let the fried to tortillas drain. We always used a plat stacked with paper towels, which soak up excess grease. Once the oil is hot, you’ll want to use tongs to place tortillas one at a time in the hot oil. Fry for 5 seconds on each side, and then set on the prepared plate. Many hands make for fast work. The reason why this was practical (and fun!) when I was a kid was that there were two of us: my dad would do the frying while I would do the stuffing. If you don’t have the luxury of a friend or helper in the kitchen, you can fry all the tortillas, placing them in a stack, and then stuff them. Placing them in a stack will help keep them soft. But again, if you just want some enchiladas now, use the sauce method in the recipe below.

P.S. The turquoise casserole dish in these images is my newest kitchen toy, and I love a) how well it cooks things, b) it’s rustic style, and c) the color. I got it on Amazon (affiliate link!).

P.S.S. Enchiladas SCREAM Christmas to me. I guess it’s a family thing. So, you can also use chicken in this recipe if you no longer have leftover turkey around. I use chicken in enchiladas all the time!

Leftover Turkey Enchiladas

Published November 13, 2018 by Caitlin Sherwood

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Serves: 6-8   |    Active Time: 60 minutes

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Ingredients:

3 cups shredded leftover turkey or chicken breast

1 teaspoon coconut oil

1 cup diced onion

2 teaspoons minced garlic

1/4 cup minced cilantro, plus more for garnish

1/4 teaspoon salt (or to taste)

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 teaspoon chipotle chili powder

To assemble:

2 cups enchilada sauce

1-1/2 cups shredded cheese (try Colby Cheese, Monterrey Jack Cheese or a mix of the two)

16-20 six-inch corn tortillas

Directions:

1. In a skillet, heat the coconut oil over medium heat until it sizzles. Sauté onion and garlic in oil until onions are translucent, and then remove from heat.
2. In a medium mixing bowl, combine: shredded turkey, onion and garlic, cilantro, salt, cumin, oregano, and chili powder. Mix to combine and set aside.
3. Preheat oven to 350°F. While the oven heats, assemble the enchiladas.
4. Work with one tortilla at a time. Dip a tortilla into the enchilada sauce and allowing the tortilla to soften for 20-30 seconds. This helps the tortillas from cracking as you roll them (they still might a little bit, though once it's all baked up no one will know). Then, scoop 2-3 tablespoons of the turkey mixture into the middle of the tortilla, and roll it around the filling. Place the rolled enchilada seam-side down in a baking dish.
5. Repeat step 4 until all of the turkey and tortilla mixture is used. Then, pour remaining enchilada sauce over the enchiladas, and top with shredded cheese.
6. Bake enchiladas for 20 minutes, until cheese and sauce are bubbling and edges of tortillas are starting to crisp.
7. Allow to cool for 5 minutes, and then garnish with minced cilantro and serve warm.

Chorizo & Egg Breakfast Tacos

It started with a business trip to Texas in 2016. It was my first real business trip. My co-worker (Libby, who is somewhat of an aviation food connoisseur) asked if I wanted to stop by Root Down, a restaurant in the terminal. We got sweet potato fries with curry sauce and I realized that whatever I had previously thought about airport food was wrong. (Fruit cups, low fat yogurt, and granola bars? Move aside!)

Fast forward to 2017: I’m traveling to Ecuador for a client. I had been on a few business trips since that one to Texas, but none as cool as this one — Ecuador! South America! Hadn’t I graduated with a Spanish Degree just for this?! Going into Marketing I had pretty much thought those international opportunities were behind me. Anyhow, I was on my own, so the world was my oyster and the schedule was whatever I said it was. Which means there was time to stop at Root Down, and breakfast was in order. I sat at a table for one with a view of the tarmac and ordered tacos. In that moment I felt awkward by myself, and took solace in those tacos, taking my sweet time. Each taco was small — made on a 4-inch tortilla - and stuffed with greasy chorizo and fluffy scrambled eggs.

My next encounter with those tacos was this August. It was 6am as we rode the bus to the airport, and by the time we made it to security our stomachs rumbled for breakfast. It was Oliver’s idea, that day, to stop at Root Down but of course I didn’t protest. We both ordered the tacos and coffee and finally, digging into our breakfast, we were on vacation.

This taco recipe is my home rendition: chorizo crumbles, scrambled eggs, fresh cilantro, tomatoes, and queso fresco. I replaced the pickled red onions with minced fresh red onions that star on Root Down’s menu, because at home it’s easier (and I like the fresh flavor). And added avocado, because we weren’t going to make tacos without avocado.

When you make these, it might be easier to just cook up an entire pound of chorizo versus the exact amount you need. It will store well in your fridge, and can go into future meals (great in soups!) or make it easier for you to get breakfast going tomorrow. You could also plan to serve a crowd: make a breakfast taco bar!

Maybe it’s just nostalgia, but these tacos for breakfast feel a bit like a vacation. Enjoy!

Chorizo & Egg Breakfast Tacos

Published November 8, 2018 by Caitlin Sherwood

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Yield: 3   |    Active Time: 30 minutes

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Ingredients:

6 six-inch corn tortillas

4 eggs

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon coconut oil

1/2 cup chorizo crumbles, cooked and heated

1 Roma tomato, diced

1/2 an avocado, sliced

1/4 cup queso fresco crumbles

1 tablespoon minced red onion

2 tablespoon minced cilantro

Optional: hot sauce of choice, to taste

Optional, for serving: lime wedges

Directions:

1. Prep your ingredients first in this recipe, as once the eggs are cooked, you’ll want to immediately start assembling your tacos. So, dice that tomato, slice the avocado, and mince the cilantro and red onion now. Reheat or cook the chorizo.
2. Warm the tortillas. There are plenty of ways you can get this done: place them in a preheated oven for a few minutes, warm them in a toaster oven, or heat them in a dry skillet. Whatever you do, watch them closely so as to avoid burning them or drying them out too much. Just a few minutes will do.
3. Now, crack eggs into a medium sized mixing bowl. Add salt and pepper and whisk until they are a creamy yellow color and slightly frothy.
4. Heat coconut oil over medium heat in a 10-inch skillet. When oil sizzles, pour in eggs. As eggs begin to set (it will take a minute or two), use a wooden spatula, to pull the eggs across the pan, stirring them. Continue until no visible liquid egg white remains, and then move the pan off the heat. (Tip: If there are other things to do or prepare, I sometimes will pull the pan from the heat a little bit early, say 30 seconds, to avoid over cooked eggs. They will continue to cook in the pan until you serve them.)
5. Assemble tacos: take tortillas out of the toaster, and top each with a heaping tablespoonful of chorizo. Divide egg mixture evenly amongst tortillas, and then top each with diced tomato, a slice of avocado, queso fresco, minced red onion, and cilantro.
6. Serve hot with hot sauce on the side, and lime wedges if using.