Name: Automatic Taco and Tequila Bars Don Fulano Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 3 pcs dried ancho chiles, stemmed and seeded; 2 pcs dried guajillo chiles, stemmed and seeded; 1 pcs dried pasilla chiles, stemmed and seeded; 2 tbs vegetable oil; 0.5 pcs white onion, quartered; 3 pcs garlic cloves; 2 pcs roma tomatoes, halved; 2 tbs blanched almonds; 1 tbs pepitas (pumpkin seeds); 2 tbs plain breadcrumbs; 1 tsp unsweetened cocoa powder; 0.5 tsp ground cumin; 0.25 tsp ground cinnamon; 1 cup chicken or vegetable stock; 1 tsp salt; 0.5 tsp black pepper; 1 tbs fresh lime juice; 1 lb boneless, skinless chicken thighs; 1 tbs olive oil; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 8 pcs small corn tortillas; 0.5 cup crumbled queso fresco or cotija; 0.25 cup finely sliced red onion; 0.25 cup fresh cilantro leaves; 2 pcs lime wedges; 2 tbs pickled jalapeños (optional)

Method

Mole & Sauce

Toast and Soak Chiles

Heat a dry skillet over medium heat. Toast the ancho, guajillo, and pasilla chiles for about 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot (not boiling) water. Soak 15 minutes until softened. Drain, reserving about 1/4 cup of soaking liquid.

Sauté Aromatics and Seeds

In the same skillet, add 2 tablespoons vegetable oil over medium heat. Add the quartered onion and halved tomatoes cut-side down; cook until lightly charred, about 4–6 minutes. Add whole garlic cloves and cook 1–2 minutes until aromatic. Add blanched almonds, pepitas and breadcrumbs; stir and toast 2–3 minutes until golden and fragrant.

Blend the Mole

Place the softened chiles, charred onion, charred tomatoes, garlic, toasted nuts and breadcrumbs into a blender. Add cocoa powder, ground cumin, ground cinnamon, and 1/2 teaspoon black pepper. Pour in 1 cup stock and 1/4 cup reserved chile soaking liquid. Blend on high until very smooth, about 1–2 minutes. If mixture is too thick, add additional stock, 1 tablespoon at a time, to reach a smooth, pourable sauce.

Simmer and Season

Pour blended sauce back into the skillet. Simmer over low heat for 8–10 minutes, stirring occasionally to prevent sticking. Taste and add 1 teaspoon salt and 1 tablespoon fresh lime juice, adjusting to taste. Keep warm while you prepare the protein.

Protein & Marinade

Marinate Chicken

Pat chicken thighs dry. In a bowl combine olive oil, smoked paprika, garlic powder, kosher salt, and freshly ground black pepper. Rub the mixture evenly over the thighs and let rest 10–15 minutes at room temperature (or up to 2 hours refrigerated).

Cook Chicken

Heat a large skillet or grill pan over medium-high heat. Add a drizzle of oil if needed. Cook chicken thighs 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Remove and let rest 5 minutes, then slice or shred into bite-sized pieces.

Coat with Mole

Add the cooked chicken pieces to the warm mole sauce and toss to coat thoroughly, simmering together 2–3 minutes so the flavors meld. If sauce is too thick, add a splash of stock to loosen.

Assembly & Garnish

Warm the corn tortillas in a dry skillet, directly over a gas flame, or in a damp towel in the microwave until pliable, about 20–30 seconds each.

Divide the mole-coated chicken among the warmed tortillas (about 2 tacos per person for 4 servings). Top each with crumbled queso fresco, a sprinkle of finely sliced red onion, fresh cilantro leaves and optional pickled jalapeños.

Serve immediately with lime wedges on the side for squeezing over tacos.