Coffee Mole Pulled Chicken Tacos

Preparation

• 1

  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.
  

• 2

  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.
  

• 3

  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.

• 4

  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.
  

• 5

  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.

• 6

  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.

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