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Easy Dutch Oven Shredded Chicken Molè Tacos (Spicy)

Community Member
June 30, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Easy Dutch Oven Shredded Chicken Molè Tacos (Spicy)

Ingredients

for 4 servings

  • 2 lb boneless, skinless chicken thighs (910 g), or breasts
  • 3 serrano peppers
  • 2 cups chicken stock (480 mL)
  • 2 tablespoons oil
  • 1 small yellow onion, diced
  • ½ jar Doña Maria MOLÈ Sauce
  • 1 can Rotel Chillies
  • 1 can chipotle peppers in adobo
  • 4 cloves garlic, minced
  • salt
  • pepper
  • small tortilla

Toppings (optional):

  • fresh cilantro
  • queso fresco
  • pickled red onion

Nutrition Info

  • Calories 973
  • Fat 59g
  • Carbs 48g
  • Fiber 5g
  • Sugar 9g
  • Protein 61g

Estimated values based on one serving size.

Preparation

  1. Roast the serrano peppers until charred- once charred, remove skin and rough chop. Then, season chicken with salt and pepper.
  2. In an enameled Dutch oven, heat oil over medium high heat and sear the chicken, 3-4 minutes per side. Remove and set aside on a clean plate.
  3. Add diced yellow onion, chopped Serrano, and garlic to pot and lightly caramelize. Then, add ½ jar MOLÈ sauce & 2 cups (480 ml) chicken stock. Stir thoroughly to combine.
  4. Return chicken to pot, submerging in sauce. Add more stock if needed.
  5. Cover and Place in a preheated oven at 325°F or simmer on a stove for 45 minutes.
  6. Remove the pot from the oven. Remove the chicken and let rest.
  7. Ladle Sauce and all remaining contents into a blender and pulse until smooth and creamy. Do not liquify.
  8. Assemble tacos, topping as desired. Serve.

Ingredients

for 4 servings

  • 2 lb boneless, skinless chicken thighs (910 g), or breasts
  • 3 serrano peppers
  • 2 cups chicken stock (480 mL)
  • 2 tablespoons oil
  • 1 small yellow onion, diced
  • ½ jar Doña Maria MOLÈ Sauce
  • 1 can Rotel Chillies
  • 1 can chipotle peppers in adobo
  • 4 cloves garlic, minced
  • salt
  • pepper
  • small tortilla

Toppings (optional):

  • fresh cilantro
  • queso fresco
  • pickled red onion

Nutrition Info

  • Calories 973
  • Fat 59g
  • Carbs 48g
  • Fiber 5g
  • Sugar 9g
  • Protein 61g

Estimated values based on one serving size.

Preparation

  1. Roast the serrano peppers until charred- once charred, remove skin and rough chop. Then, season chicken with salt and pepper.
  2. In an enameled Dutch oven, heat oil over medium high heat and sear the chicken, 3-4 minutes per side. Remove and set aside on a clean plate.
  3. Add diced yellow onion, chopped Serrano, and garlic to pot and lightly caramelize. Then, add ½ jar MOLÈ sauce & 2 cups (480 ml) chicken stock. Stir thoroughly to combine.
  4. Return chicken to pot, submerging in sauce. Add more stock if needed.
  5. Cover and Place in a preheated oven at 325°F or simmer on a stove for 45 minutes.
  6. Remove the pot from the oven. Remove the chicken and let rest.
  7. Ladle Sauce and all remaining contents into a blender and pulse until smooth and creamy. Do not liquify.
  8. Assemble tacos, topping as desired. Serve.

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