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Before you jump to Shredded MOlé Chicken Tacos recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Within the Kitchen.
Until fairly recently any person who indicated concern about the destruction of the environment raised skeptical eyebrows. That has totally changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we are unable to transform things for the better without everyone’s active involvement. This must happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Here are a number of tips that can help you save energy, primarily by making your kitchen area more green.
Let us begin with something really easy, changing the light bulbs. Do this for the whole house, not just the kitchen. The usual light bulbs are the incandescent variety, which really should be replaced with compact fluorescent lightbulbs, which save energy. Although costing a little more in the beginning, these bulbs last as long as ten of the conventional type as well as using a lot less energy. Making use of these types of longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. You also have to acquire the practice of turning off the lights when there is nobody in a room. In the kitchen is where you’ll usually find members of a family, and often the lights are not turned off until the last person goes to bed. And it’s not limited to the kitchen, it takes place in other parts of the house as well. Do an exercise if you like; check out the quantity of electricity you can save by turning the lights off whenever you don’t need them.
From the above it really should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is pretty uncomplicated to live green, of course. A lot of it really is basically making use of common sense.
We hope you got insight from reading it, now let’s go back to shredded molé chicken tacos recipe. You can have shredded molé chicken tacos using 13 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Shredded MOlé Chicken Tacos:
- Provide 3 boneless, skinless chicken breasts
- Use 1 tbsp butter
- Provide Black pepper
- You need Salt
- Take 1 large tomato, diced
- Use 1 jalapeño pepper, diced
- Use 1 white onion, diced
- Take 1-2 tbsp fresh cilantro leaves, rough chopped
- Provide 1 tbsp lime juice
- You need 2 tbsp molé sauce concentrate
- Take 1 1/2 cup water
- Take Cumin powder
- Get 6-8 soft corn tortillas
Instructions to make Shredded MOlé Chicken Tacos:
- I let the chicken thaw in a makeshift bowl of aluminum foil, since that's what it'll cook in. Save a dirty dish ya know? Drain the water from the thaw. Add the butter, a good amount of black pepper and a pinch of salt. Close the foil so the chicken is enclosed and place on a baking sheet in the middle of the oven at 400 for 40 mins.
- Now for the mole sauce. I buy it concentrated in a small jar. I'm sure they have it pre made somewhere but I like to make it myself. Spoon the mole into a small or medium sized pot. It's like a thick, gritty peanut butter consistency with a little oil in it. Add the water and put it on medium heat on the stove top. Use a heavy duty spoon because while its heating you'll have to work the chunks of mole to break it down and blend with the water, creating the sauce. It should be brown and about as thick as whole milk or half and half. Once it's blended well and smooth, lower heat all the way and simmer, covered. I add a dash of cumin powder at this point just to kick up the Mexican flavor. Stir occasionally
- Now the pico de gallo. I use my electric food chopper (if you don't have one I highly recommend getting one. You can get a good one that holds like 2 cups for about $20) but if you don't have one, just dice up the tomato, jalapeño and onion and put in a bowl. If you want it spicy, leave the jalapeño seeds in since that's where the heat comes from. Add the chopped cilantro to the bowl, the lime juice and a dash of salt. Mix well. Refrigerate. If you DO have a food chopper, cut all ingredients into large chunks, add whole cilantro leaves and salt/lime juice. Give it about 2-3 quick taps, mix and refrigerate.
- Once the chicken is done, remove to a plate. Break it apart with a fork and your hands. May want to let it cool a bit before doing this step. Add shredded chicken to the pot of simmering mole sauce and stir well. (If the sauce gets too thick you can always stir in a bit more water before adding the chicken.) About 5 minutes should do it. Remove from heat.
- Now just build the tacos and dig in! Fork some chicken directly from the pot onto tortillas. Put some of the pico on top and that's it! Of course you can garnish with whatever you want. I love cheese, but I don't use cheese for these. They aren't THOSE kind of tacos haha but a dab of sour cream or some pepper sauce is always good. With these ingredients I got about 6-8 tacos. Depends on how much you load up the tortillas. Olé! I mean, MOlé hahaha I'm lame..
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