All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
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.
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.
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.
Glaze the Chicken
Reduce heat to medium.
Add chicken mole concentrate and ¼ cup water to pan and stir occasionally until chicken is glazed, 2-3 minutes.
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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