Easy dutch oven shredded chicken molè tacos (spicy)

Step 1

Roast the serrano peppers until charred- once charred, remove skin and rough chop. Then, season chicken with salt and pepper.

Step 2

In an enameled Dutch oven, heat oil over medium high heat and sear the chicken, 3-4 minutes per side. Remove and set aside on a clean plate.

Step 3

Add diced yellow onion, chopped Serrano, and garlic to pot and lightly caramelize. Then, add ½ jar MOLÈ sauce & 2 cups (480 ml) chicken stock. Stir thoroughly to combine.

Step 4

Return chicken to pot, submerging in sauce. Add more stock if needed.

Step 5

Cover and Place in a preheated oven at 325°F or simmer on a stove for 45 minutes.

Step 6

Remove the pot from the oven. Remove the chicken and let rest.

Step 7

Ladle Sauce and all remaining contents into a blender and pulse until smooth and creamy. Do not liquify.

Step 8

Assemble tacos, topping as desired. Serve.