Meal Kit
Chicken Mole Tacos
with pickled jalapenos and carrots
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat, Sesame
Chef
David Padilla
There's an old Mexican legend in regards to molé: penniless nuns heard an archbishop was visiting and panicked, having nothing to feed him. They pulled together all the bits of food they could find, including a few peppers and a little chocolate. All those bits became a sauce for an old turkey they killed; when one of the nuns was asked what the dish was, she answered: "I made a molé." (Molé meaning “mix.” That's a long legend to introduce something quite tasty; you don't have to be an archbishop to enjoy the delectable sauce enrobing these chicken tacos.
Tip: Here's an easy way to remove jalapeño ribs and seeds. Cut off the ends and discard, then hold the pepper upright. Carefully, slice the pepper sides off into four pieces, leaving the ribs and seeds an intact piece to discard.
In Your Box (serves 2)
- 14 oz. Diced Chicken Thighs
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6 Small Flour Tortillas
- 3 oz. Matchstick Carrots
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2 oz. Shredded Chihuahua Cheese
- 1 Jalapeno Pepper
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1⅓ oz. Chicken Mole Concentrate
- 1 fl. oz. Seasoned Rice Vinegar
- ¼ oz. Cilantro
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pq1MLXq5
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Calories670
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Carbohydrates58g
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Net Carbs54g
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Fat24g
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Protein53g
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Sodium1300mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Stem jalapeño, seed, remove ribs, and slice into thin strips. Wash hands and cutting board after working with jalapeño.
Stem and mince cilantro.Pat chicken thighs dry, and season with a pinch of salt and pepper.If using antibiotic-free chicken breasts, on a separate cutting board, cut into a 1" dice. -
2 Pickle the Vegetables
Combine rice vinegar, carrots, jalapeño, and a pinch of salt and pepper in a mixing bowl. Set aside at least 10 minutes, stirring once halfway through.
While vegetables pickle, cook chicken. -
3 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add chicken to hot pan and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.If using antibiotic-free chicken breasts, follow the same cooking times and instructions. -
4 Glaze the Chicken
Reduce heat to medium.
Add chicken mole concentrate and 1/4 cup water to pan and stir occasionally until chicken is glazed, 2-3 minutes. -
5 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave, 30 seconds.
Plate dish as pictured on front of card, filling tortillas with chicken, cheese, and pickled vegetables (to taste) and garnishing with cilantro (to taste). Bon appétit!
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