Dinner Done
By :Ace Blender Cookbook by America's Test Kitchen
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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.
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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
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Rating: 0
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Instructions
  1. 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).
  2. 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.
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