GRILLED CHICKEN TACOS WITH CHILI MOLE

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

Yield Portion Size

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

Directions

  1. Step 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. Step 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. Step 3

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

  4. Step 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. Step 5

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

  6. Step 6

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

  7. Step 7

    Serve 3 tacos for one serving.

  8. Step 8

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

Related Products

Diced Tomatoes with Chilies
ROTEL Chunky Diced Tomatoes And Green Chilies
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ROTEL Diced Tomatoes Original Diced Tomatoes And Green Chilies
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