Transform your #TacoTuesdays with this delectable recipe for Pulled Chicken Tacos with Blackberry Mole. Made with frozen Oregon blackberries this special blackberry mole is sure to wow your taste buds!
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 in adobo, stemmed
½ teaspoon cumin
½ teaspoon cinnamon
½ teaspoon fine sea salt
1 cup thawed frozen blackberries
½ cup water
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, add pumpkin seeds to a medium skillet over medium heat. 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 the cooked chicken. In a large bowl, toss chicken with mole sauce. Serve with
tortillas and desired garnishes.