Main Dish
Coconut Chicken Mole Tacos
Trattore Farms
7878 Dry Creek Road
Geyserville , CA 95441
trattorefarms.com
- RECIPE YEAR: 2017
- RECIPE BY: Chuck Ross of F.A. Ninos
- YIELD: Serves 6
- PAIRS WELL WITH: Grenache
Savory, sweet and salty are all combined to create a bold taco that pairs perfectly with our Grenache.
Ingredients:
- 3 pounds bone-in, skinless chicken thighs
- 1 bottle F.A. Nino's Holy Moly Hot Sauce
- 1 can (13.5 fluid ounces) coconut cream
- 2 tablespoons chopped Mexican chocolate
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon ground cumin
- 4 garlic cloves, finely minced
- 24 small corn tortillas
- 1/2 pound queso fresco, crumbled
- Pico de gallo, or diced onions and chopped fresh cilantro for garnish (optional)
Directions:
In a 12-quart stockpot over medium-high heat, combine the chicken, hot sauce, coconut cream, Mexican chocolate, salt, cumin and garlic and bring to a simmer. Reduce the heat to low, cover partially and simmer until the chicken is tender enough to fall off the bone, about 1 1/2 hours. Transfer the chicken to a cutting board. When cool enough to handle, shred the meat into thin pieces. Continue simmering the liquid on low heat for 10 to 15 minutes to concentrate the sauce. Return the chicken to the pot and stir to combine. Place the chicken and sauce on the tortillas and crumble the queso fresco over the tacos. Garnish with pico de gallo or diced onions and cilantro and serve.
