Transform your taco-Tuesdays with this uncommon and delectable dish! Glam up your recipe for Pulled Chicken Tacos with Blackberry Mole using frozen Oregon blackberries. This special blackberry mole is sure to wow your taste buds and your family!
Pulled Chicken Tacos With Blackberry Mole
6 boneless skinless chicken thighs (about 2 pounds)
¼ cup raw pumpkin seeds
1 tablespoon preferred high-heat oil
1 small onion, chopped
3 garlic cloves, chopped
1 tablespoon chili powder
1 chipotle en adobo, stemmed
½ teaspoon cumin
½ teaspoon cinnamon
½ teaspoon fine sea salt
1 cup thawed frozen blackberries
1 tablespoon cocoa powder
Corn tortillas, pico de gallo, cilantro, green onion, sour cream, for serving
Preheat oven to 400℉.
Place chicken on a baking sheet and sprinkle with salt and pepper. Bake until the juices
run clear, about 35 minutes.
Meanwhile, to a medium skillet over medium heat add pumpkin seeds. Toast, stirring
occasionally, until slightly browned and fragrant, about 4 minutes. Remove to a plate and
set aside. Place skillet back on the heat and add oil. Add onion and cook, stirring, until
softened, about 5 minutes. Add garlic, chili powder, chipotle, cumin, cinnamon, and salt
and cook 1 minute more.
Transfer mixture to a blender and add pumpkin seeds, blackberries, and cocoa. Add ½
cup water and blend until completely smooth.
Use forks to shred chicken. In a large bowl, toss chicken with mole sauce. Serve with
tortillas and desired garnishes.