MOLE CHICKEN TACOS

SERVES 4
TOTAL TIME
1 hour
1 red onion (½ cut into ¾-inch pieces, ½ chopped fine)
2 dried ancho chiles, stemmed, seeded, and torn into ½-inch pieces (½ cup)
1 tablespoon vegetable oil
1 tablespoon sesame seeds
1 tablespoon unsweetened cocoa powder
2 garlic cloves, peeled
¼ teaspoon ground cinnamon
½ teaspoon table salt
2 cups chicken broth
¾ cup canned diced tomatoes, drained
¼ cup raisins
2 tablespoons dry-roasted unsalted peanuts
4 cups shredded cooked chicken
12 (6-inch) corn tortillas, warmed
1 cup fresh cilantro leaves
Lime wedges
WHY THIS RECIPE WORKS 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.
1. Microwave onion pieces (reserve finely chopped onion), anchos, oil, sesame seeds, cocoa, garlic, cinnamon, and salt in bowl, stirring occasionally, until onion is softened, about 5 minutes. Transfer to Ace blender along with broth, tomatoes, raisins, and peanuts. Lock lid in place, then select soup program 2 (for creamy soups).
2. Once program has completed, carefully remove lid and stir in chicken. Let sit until heated through, about 2 minutes. Season with salt and pepper to taste. Serve filling on tortillas, topped with cilantro and finely chopped onion, passing lime wedges separately.

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