Slow Cooker Mole Tacos

The ancho chili is the dried version of the Poblano pepper. Ancho chiles have a deep red color and a wrinkled skin. Anchos are sweet and smoky with a flavor slightly reminiscent of raisins. Their heat is mild to medium-hot.

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Serves: 6


4 pounds boneless, skinless chicken breasts
2 dried ancho chiles
1 can (15 oz) diced tomatoes
1 medium onion, diced
¼ cup almond butter
¼ cup raisins
2 Mexican chocolate discs, chopped
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon ground cinnamon
Warm corn tortillas
Pickled onion


Liberally season chicken breasts with salt and pepper and place in slow cooker. Place dried ancho chiles in a bowl, top with water and microwave for three minutes on high heat. Allow to cool completely, remove stems and seeds. Place ancho chile in a food processor along with the tomatoes, dice onion, almond butter, raisins, chopped chocolate, garlic cloves, cumin, oregano and ground cinnamon. Puree until smooth, pour over chicken and cook on low for 6 hours, until chicken is tender. Shred chicken, return to mole sauce and serve in warm tortillas topped with pickled onion and cilantro.