JALAPEÑO MOLE CREAM SAUCE WITH CHICKEN AND RAPSBERRY TACOS

Jalapeño “Mole” Cream Sauce with Chicken & Raspberry Tacos


Makes                          2 servings
Hands-On Time           10-15 minutes

Ingredients

Mole Sauce - (Makes 1/2 cup)

2 Tablespoons butter

1 Tablespoon finely chopped garlic

1 Tablespoon finely chopped shallots (reserve a few pieces for garnish)

1 bag of Little Bird Dark Chocolate Fire Bites 

1/2 ounce Little Bird Fire Bark

1 teaspoon cinnamon

1/4 Cup heavy cream


Chicken and Raspberry Tacos

2 medium flour tortillas

6 ounces of rotisserie chicken, shredded

1/2 cup fresh raspberries, rinsed and dried

1 Tablespoon cilantro, finely chopped

1/2 fresh lime

Directions

1.  Melt the butter in a saucepan over medium heat.

2.  Sauté the garlic and shallots until slightly golden brown.

3.  Add in all chocolate and stir until melted.

4.  Stir in cinnamon.

5. Slowly pour in heavy cream while whisking until ingredients are combined thoroughly and you have smooth consistency.

6. Keep on low heat while you prepare the next step.

Tacos:

1. Prepare each tortilla by piling on chicken slices, raspberries, and the reserved fresh shallots.

2. Drizzle the chocolate “mole” sauce over the tortilla. Finish with lime creme fraiche (recipe below) and fresh cilantro. Serve with a fresh lime wedge on the side.

Lime Creme Fraiche

1. 1/2 Cup prepared creme fraiche (sour cream is an acceptable substitute)1.

2. 1 Tablespoon fresh lime juice


Directions:

In a bowl combine the creme and lime juice. Stir until consistency is smooth and loose.

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