​Braised Chicken Mole Tacos with Avocado Salsa

​Braised Chicken Mole Tacos with Avocado Salsa
Yield: 6 servings
Prep Time: 10 minutes
Total Time: 45 minutes

2 tablespoons olive oil
6 boneless, skinless chicken thighs
1 teaspoon salt
1 teaspoon garlic powder 
2 cloves garlic, very finely minced 
1 (8 ounce) can tomato sauce
1 cup chicken broth
1 teaspoon cumin
½ teaspoon cinnamon
½ teaspoon chili powder
¼ cup chopped dark chocolate morsels 
¼ cup chopped cilantro
¼ cup chopped white onion
Zest of 1 lime
2 tablespoons lime juice
1 tablespoon sugar
2 cups chopped avocado
12 corn tortillas
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1. In a large, high-sided sauté pan, heat olive oil over high heat. Season the chicken lightly on both sides with salt and garlic powder and then add it to the heated pan. Cook on each side for about 2 minutes just until lightly browned. Transfer the chicken to a plate. 
2. To the same pan, add in the minced garlic, tomato sauce, chicken broth, cumin, cinnamon and chili powder. Stir well to combine ingredients. 
3. Reduce the heat to medium and whisk frequently until the mixture comes to a simmer. Stir in the chopped dark chocolate morsels and continue whisking until the chocolate is fully melted and incorporated. 
4. Add the chicken back into the pan so it is submerged in the sauce. Cover the pan and simmer for 15 to 20 minutes until the chicken is cooked through and reaches an internal temperature of 165 degrees F. 
5. Using tongs and a fork, pull the chicken apart until all of the meat is shredded. Stir the shredded chicken in with the mole sauce. 
6. In a mixing bowl, mix together the cilantro, onion, lime zest, lime juice and sugar. Add in the chopped avocado and gently toss together. 
7. To assemble the tacos, place a heaping portion of chicken mole in the center of each corn tortilla. Top with a heaping spoonful of the avocado salsa before serving.