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 the coffee through filter.
Dice the onion and chop the garlic.In an oiled pot, cook onion and garlic on medium-high for roughly 3 minutes. Add the coffee, the chocolate, the chipotle sauce and half the Mexican spices. Reduce heat and let simmer.
Cook the corn for 5 minutes in a pot of boiling water. Rinse under cold water. Cut the kernels off the cob.
Dice the radishes and chop the cilantro.
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.
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 into mix.
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.
Don’t have time to prep a full meal? Click here to receive this coffee recipe along with a ready-to-cook MissFresh delivery.
Coffee Mole Pulled Chicken Tacos
Preparation: 30 minutes
As part of our 100th anniversary celebrations, Van Houtte® is teaming up with MissFresh to offer coffee lovers a new and exclusive coffee recipe. This innovative new dish blends chocolate with the rich taste of our coffee to give Mexican food a savoury new twist! So, who’s ready to get cookin’?