Spiced Chocolate Piloncillo Chicken Tacos with Candied Pepitas
Tender chicken braised in a rich, subtly sweet mole-inspired sauce infused with dark chocolate and piloncillo. Served in warm corn tortillas and garnished with crunchy, homemade candied pepitas for a delightful contrast in textures and flavors.
Prep Time
180 min
Difficulty
Hard
Servings
4
Calories
650 kcal
Instructions
- 1
Remove stems and seeds from dried chilies. Toast them in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Soak the toasted chilies in hot water for 30 minutes.
~32 min - 2
While chilies soak, roughly chop the onion and mince the garlic.
~5 min - 3
In a large pot, heat 1 tablespoon of vegetable oil over medium-high heat. Sear the chicken thighs on all sides until golden brown. Remove chicken from the pot and set aside.
~10 min - 4
Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
~6 min - 5
Drain the soaked chilies, reserving some of the soaking liquid. Add the chilies, chicken broth, piloncillo, cinnamon stick, cloves, black peppercorns, and cumin seeds to the pot. Bring to a simmer.
~5 min - 6
Return the seared chicken thighs to the pot. Ensure they are mostly submerged in the liquid. Cover and simmer gently for 1.5 to 2 hours, or until the chicken is very tender and easily shredded.
~120 min - 7
While the chicken simmers, prepare the candied pepitas. In a small saucepan, combine pumpkin seeds, granulated sugar, and water. Cook over medium heat, stirring constantly, until the sugar caramelizes and coats the seeds. Spread onto parchment paper on a baking sheet to cool and harden.
~15 min - 8
Once chicken is tender, remove it from the pot. Shred the chicken using two forks. Return the shredded chicken to the pot.
~5 min - 9
Add the dark chocolate to the pot. Stir until the chocolate is fully melted and incorporated into the sauce.
~3 min - 10
Taste and season the sauce with salt as needed. If the sauce is too thick, add a little of the reserved chili soaking liquid.
~2 min - 11
Warm the corn tortillas by lightly pan-frying them in a dry skillet or warming them on a comal.
~5 min - 12
Serve the shredded chicken and sauce in warm tortillas. Garnish generously with candied pepitas.
~2 min
Tips
- For a smoother sauce, you can blend the sauce ingredients (after removing the chicken) using an immersion blender or carefully transfer to a regular blender before returning the shredded chicken.
- Leftover chicken and sauce can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight.
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