Coffee Mole Pulled Chicken Tacos

with a Radish and Corn Salsa

  • 30 min
600 calories and less
Spicy
Poultry
Raw
Gluten
Collaboration
High in fiber
High Protein
A surprising dish full of texture and aromas. The mixture of the chocolate with the rich taste of the delicious Van Houtte coffee will please everyone and make you discover a new way to enjoy this popular dish.
Coffee Molle Pulled Chicken Tacos
In collaboration with

Van Houtte

Ingredients

4
Tortilla(s)
2 tbsp
Chipotle Sauce
1
Yellow Onion(s)
15 g
Cilantro
1 tbsp
Mexican Zapata Spice
1
Lime(s)
1
Corn Ear(s)
4
Radish(es)
1
Garlic Clove(s)
2
Chicken Breasts
43 ml
Sour Cream
1 cup(s)
Water for Sauce (not included)
1
Dark Chocolate(s)
10 g
Van Houtte® Original House Blend
1
Coffee Filter(s)
Nutritional facts
Per serving
Amount / Serving
Calories
548 kcal
Total fat
16 g
Saturated Fat
7 g
Sodium
2 g
Total Carbohydrate
59 g
Fiber
8 g
Sugar
14 g
Proteins
42 g

Instructions

Make coffee
1

Make coffee

In a small pot, bring 1 cup of water (double for 4 ppl.) to boil. Add in coffee, let it simmer for 3-4 minutes then strain coffee through filter.

Start the coffee molle
2

Start the coffee mole

Dice the onion and chop the garlic.

In an oiled pot, cook onion and garlic on medium-high about 3 minutes. Add the coffee, the chocolate, the chipotle sauce and half the Mexican spices. Reduce heat and let simmer.

Prepare the ingredients
3

Prepare the ingredients

Cook the corn for 5 minutes in a pot of boiling water. Rinse under cold water. Cut the kernels off the ear.

Dice the radishes and chop the cilantro.

Cook the chicken
4

Cook the chicken

Place the chicken in another pot of water and add salt. Bring to a boil, then cook 7-10 minutes, or until the internal temperature of the chicken is 74 °C. Remove from water and using two forks, shred the chicken and add to the mole sauce.

Prepare the salsa
5

Prepare the salsa

In a bowl, mix half the corn, the radishes, half of the cilantro and the remaining Mexican chili spices.

Cut the lime in half and squeeze half of it in.

Serve
6

Serve

Warm the tortillas quickly in a dry pan, about 30 seconds per side. Stuff with pulled chicken, corn, remaining cilantro and sour cream.

Serve with salsa and remaining lime.