Transform your taco-Tuesdays with this uncommon and delectable dish!
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.