Chicken Mole Tacos

Not your mama's tacos. Unless your mama is mexican, I suppose.
Anyway, this is more of an idea than a recipe. It's the most authentic mexican taste I can get in Sweden, even though you can get americanized versions of mexican stuff at the grocery store. Mole tacos taste quite a bit different from a ground beef with packet seasoning and hard shells variety. It's not the same at all.


Do this:
Buy a bottle of Dona Maria Mole Sauce (I think most big american grocery stores have this). Mix about a quarter(ish) cup of the mole sauce with 1 cup chicken broth. Freeze the rest of the sauce divided into similar size portions for later use. Put the chicken and mole sauce and some chopped onions, if you like, in a slow cooker for a few hours. When you are ready for it, it will be soooo tender that when you use a fork to shred it, there isn't much shredding involved - it just falls apart.

1 onion - you don't need the whole thing, but dice some up really small
tomatos - dice em up
avocados - make some guacamole
cheese
corn tortillas
favorite taco sauce (although the meat is so good and flavorful, you hardly need it - this from a girl who looooves her sauces)

We like to warm the tortillas up with a little cheese in a pan over the stove top. And I trust that you know what to do from here. The leftovers are great for nachos, burritos, etc.

But you can probably just go to a taco shop for dinner, can't you? I'm so jealous.