Chicken Mole Tacos
Combine tomatoes and their juice, beer (or broth), almonds, sesame seeds, chiles, garlic, oregano, salt, cinnamon, allspice and cloves in a blender. Puree for 1 minute, scraping down the sides once or twice.Advertisement
Coat a 5- to 6-quart slow cooker with cooking spray. Pour in the sauce, then nestle chicken into it. Cover and cook on High for 3 hours or Low for 6 hours.
Remove the chicken from the sauce. Using 2 forks, shred the meat into bite-size pieces. Stir chocolate into the sauce, then stir the chicken back in.
Serve the chicken mole in corn tortillas, topped with sesame seeds and radish slices, with lime wedges on the side, if desired.
Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 3 days.
Equipment: 5- to 6-quart slow cooker
To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
1 1/2 starch, 1 vegetable, 4 lean meat, 1 1/2 fat