How do you make Easy Dutch Oven Shredded Chicken Molè Tacos (Spicy)?
Here's a recipe for Easy Dutch Oven Shredded Chicken Molè Tacos (Spicy):

Ingredients:

• 2 lb boneless, skinless chicken thighs, or breasts
• 3 serrano peppers
• 2 cups chicken stock
• 2 tablespoons oil
• 1 small yellow onion, diced
• 1/2 jar Doña Maria MOLÈ Sauce
• 1 can Rotel Chillies
• 1 can chipotle peppers in adobo
• 4 cloves garlic, minced
• salt
• pepper
• small tortilla

Toppings (optional):

• fresh cilantro
• queso fresco
• pickled red onion

Instructions:

1. Roast the serrano peppers until charred- once charred, remove skin and rough chop. Then, season chicken with salt and pepper.
2. In an enameled Dutch oven, heat oil over medium high heat and sear the chicken, 3-4 minutes per side. Remove and set aside on a clean plate.
3. Add diced yellow onion, chopped Serrano, and garlic to pot and lightly caramelize. Then, add 1/2 jar MOLÈ sauce & 2 cups (480 ml) chicken stock. Stir thoroughly to combine.
4. Return chicken to pot, submerging in sauce. Add more stock if needed.
5. Cover and Place in a preheated oven at 325°F or simmer on a stove for 45 minutes.
6. Remove the pot from the oven. Remove the chicken and let rest.
7. Ladle Sauce and all remaining contents into a blender and pulse until smooth and creamy. Do not liquify.
8. Assemble tacos, topping as desired. Serve.

Enjoy your Easy Dutch Oven Shredded Chicken Molè Tacos (Spicy)!