Shredded BBQ Chicken Mole Tacos
· 3 chicken breasts, fat trimmed and discarded
· 1 ¼ cups BBQ sauce
· ½ teaspoon minced garlic
· ¼ teaspoon nutmeg
· ½ tablespoon cumin
· 2 tablespoons unsweetened cocoa powder
· ¼ teaspoon crushed red pepper flakes
· ¼ teaspoon cayenne pepper
· 1 small can green chiles, mild or spicy
· 1 red onion, thinly sliced
· 1 tablespoon olive oil
· Pinch of salt
· 8-10 small flour tortillas
· 3 Roma tomatoes, diced
· 2 ripe avocados, sliced
· 1 cup grated cheese
· 1 lime
Place the chicken in a crock pot. In a bowl, combine the BBQ sauce, garlic, nutmeg, cumin, cocoa, red pepper flakes, cayenne pepper and chiles. Pour over the chicken and stir to coat.
Cover and cook on high for 2 to 2 ½ hours, until chicken is cooked through. Place the chicken on a cutting board and shred with two forks. Return the chicken to the crock pot and stir to coat in the sauce. Cover and simmer on low while you prepare the rest of the ingredients.
Heat the olive oil in a skillet over medium heat, add the onion and salt and cook for 20-30 minutes, until browned and caramelized.
To serve, scoop the chicken onto each tortilla and top with the tomatoes, avocados, onions and cheese. Finish with a squeeze of lime.
Yields 8-10 tacos.