GRILLED CHICKEN TACOS WITH CHILI MOLE
GRILLED CHICKEN TACOS WITH CHILI MOLE

GRILLED CHICKEN TACOS WITH CHILI MOLE

Yield
24 portions
Portion Size
3 tacos
Ingredients: Measure:
Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1-3/4 cups
Green mole base
1/4 cup
Water
1/2 cup
Vegetable Oil
1-1/2 cups
Chicken thighs, boneless, skinless
9 lbs
Sazon seasoning
1 cup
Panela cheese, cut into 1/4- inch slices
2-1/4 lbs
Corn tortillas, 6"
72 ea
Fresh cilantro, trimmed
1-1/2 cups
Haas avocado, seeded, 1/2-inch diced
4-1/2 cups

Directions

  1. To make GREEN CHILI MOLE SAUCE: In a 2-quart pot, combine all ingredients and simmer over medium-low heat for 12 to 15 minutes, or until sauce is slightly thickened.

  2. To make ONE PORTION: Ladle 1 tablespoon oil onto 400°F flat top grill. Add 6 ounces chicken; season with 2 teaspoons Sazon seasoning. Cook chicken for 7 to 9 minutes, or until chicken reaches an internal temperature of 165°F; chop chicken up as it cooks.

  3. Cover chopped chicken with 1 tablespoon mole sauce and toss to coat; remove chicken from grill.

  4. Place three slices of Panela cheese on grill and cook for 30 seconds to 1 minute, or until cheese is browned on one side.

  5. Toast 3 tortillas on grill for 1 to 2 minutes per side.

  6. Top 1 tortilla with 2 ounces chicken, 1 slice of cheese, 1 teaspoon chopped cilantro and 1 tablespoon avocado.

  7. Serve 3 tacos for one serving.

  8. CHEF'S NOTE: Pair with a side of chimichurri sauce.

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