Name: Dinner Done
Prep time: 10 min
Cook time: 50 min
Yield: 4 people
Ingredients: 1 red onion (1/2 cut into 3/4-inch pieces , 1/2 chopped fine); 2 dried ancho chiles (stemmed, seeded, and torn into ½-inch pieces (½ cup)); 1 tbsp vegetable oil; 1 tbsp sesame seeds; 1 tbsp unsweetened cocoa powder; 2 garlic cloves (peeled); 1/4 tsp ground cinnamon; 1/2 tsp table salt; 2 cups chicken broth; 3/4 cup canned diced tomatoes (drained); 1/4 cup raisins; 2 tbsp dry-roasted unsalted peanuts; 4 cups shredded cooked chicken; 12 6-inch corn tortillas (warmed); 1 cup fresh cilantro leaves; Lime wedges

Dinner Done

By :Ace Blender Cookbook by America's Test Kitchen

Why This Recipe Works Since making the quintessential Mexican sauce known as mole involves the blender anyway, we set out to use the Ace blender to create a plush sauce and put mole chicken tacos on the dinner table in record speed. First, we bypassed the usual step of toasting chiles and softening aromatics in a skillet and turned to the microwave instead. And while a traditional mole can be an involved affair using multiple types of chiles, nuts, seeds, and chocolate, we were able to re-create its hallmark rich flavor with just pantry ingredients: dried ancho chiles, onion, garlic, sesame seeds, and dry-roasted peanuts. A little cocoa powder and raisins plus cinnamon added richness and depth with the right touch of sweetness. Chicken broth and canned diced tomatoes gave our sauce its body and just the right texture. The creamy soup function on the blender delivered a luxurious and piping hot mole, and the shredded chicken warmed through in just minutes.

Course

Main Course

Prep Time

10 minutes

Cook Time

50 minutes

Servings

4 people

Ingredients

1 red onion 1/2 cut into 3/4-inch pieces , 1/2 chopped fine
2 dried ancho chiles stemmed, seeded, and torn into ½-inch pieces (½ cup)
1 tbsp vegetable oil
1 tbsp sesame seeds
1 tbsp unsweetened cocoa powder
2 garlic cloves peeled
1/4 tsp ground cinnamon
1/2 tsp table salt
2 cups chicken broth
3/4 cup canned diced tomatoes drained
1/4 cup raisins
2 tbsp dry-roasted unsalted peanuts
4 cups shredded cooked chicken
12 6-inch corn tortillas warmed
1 cup fresh cilantro leaves
Lime wedges

Course

Main Course

Prep Time

10 minutes

Cook Time

50 minutes

Servings

4 people

Ingredients

1 red onion 1/2 cut into 3/4-inch pieces , 1/2 chopped fine
2 dried ancho chiles stemmed, seeded, and torn into ½-inch pieces (½ cup)
1 tbsp vegetable oil
1 tbsp sesame seeds
1 tbsp unsweetened cocoa powder
2 garlic cloves peeled
1/4 tsp ground cinnamon
1/2 tsp table salt
2 cups chicken broth
3/4 cup canned diced tomatoes drained
1/4 cup raisins
2 tbsp dry-roasted unsalted peanuts
4 cups shredded cooked chicken
12 6-inch corn tortillas warmed
1 cup fresh cilantro leaves
Lime wedges

Instructions

Microwave onion pieces (reserve finely chopped onion), anchos, oil, sesame seeds, cocoa, garlic, cinnamon, and salt in bowl, stirring occasionally, until onion is softened, about 5 minutes. Transfer to Ace blender along with broth, tomatoes, raisins, and peanuts. Lock lid in place, then select Soup Program 2 (for creamy soups).
Once program has completed, carefully remove lid and stir in chicken. Let sit until heated through, about 2 minutes. Season with salt and pepper to taste. Serve filling on tortillas, topped with cilantro and finely chopped onion, passing lime wedges separately.

Ace Blender Cookbook by America's Test Kitchen

ABOUT THIS BOOK:

The first Instant Pot-authorized cookbook for the new Ace Multi-Use Cooking and Beverage Blender offers 68 foolproof recipes utilizing every function to produce hot soups and stews, mains and sides, dips and spreads, sauces, frozen treats, smoothies and cocktails, and more. The Instant Pot Ace Blender became an instant hit for its ability to cook as well as achieve high-speed blending, and fans have been clamoring for trustworthy recipes. Now, America’s Test Kitchen answers the call with an indispensable collection of fully tested recipes that show how to use the blender to full advantage. Produce great-tasting soups like butternut squash soup and Mexican chicken soup using the revolutionary “soup” function (which chops, cooks, and purees at the touch of a button). Then venture beyond soups to make easy meals such as chicken cacciatore, Indian vegetable curry, and ground beef chili–all without using the stovetop. You’ll also find: * Treats and frozen desserts like Banana Ice Cream, Grapefruit-Elderberry Sorbet, and Dark Chocolate Mousse * Party-ready dips and sauces, including Herbed Spinach Dip, Easy Blender Smoky Tomato and Green Pepper Salsa, Arugula and Ricotta Pesto, and Marinara Sauce * Effortless sides, such as Spicy Zoodles Marinara and Creamy Mashed Cauliflower * Refreshing drinks, from Oat Milk with Ginger and Turmeric to Watermelon-Lime Agua Frescas and Frozen Margaritas Filled with the best tips and techniques the test kitchen discovered while developing these recipes, this is the book every Ace Blender owner needs to get the most out of this game-changing appliance.

ABOUT AMERICA’S TEST KITCHEN:

America’s Test Kitchen publishes award-winning cookbooks along with Cook’s Illustrated and Cook’s Country magazines and produces public television’s top-rated shows, America’s Test Kitchen and Cook’s Country. It is a very real 15,000-square-foot kitchen located in Boston’s Seaport district and is home to more than 60 test cooks, editors, and tasting and testing experts.