Carob Chicken Mole Tacos

This delectable recipe is a game-changer for those with reflux, as it swaps out traditional triggers like onion, garlic, chocolate, and peppers, while retaining its classic rich and earthy flavor.

The secret ingredient? Carob, which takes the place of chocolate in this recipe. Toasted almonds add a nutty twist, while the anise, tahini, coriander, oregano, raisins, and honey all work together to balance the bold spices and provide a touch of sweetness. Plus, cumin and coriander add depth to the sauce, but can be omitted if they are still triggers for you.

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Low-Acid Carob Chicken Mole

Ingredients

Carob Chicken Mole Tacos

• 2 chicken breasts
• 1 TBS olive oil
• 1/4 cup almonds
• 1 tsp aniseed
• 1 tsp cumin seed
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp oregano
• 1/2 tsp carob
• 1 TBS raisins
• 2 cups chicken broth
• 1 tsp tahini
• 1 tsp honey
• 1 tsp lime juice
• 2 tsp lime zest
• 1 bunch of radishes, diced into small cubes
• 1/4 cup of cilantro, finely chopped
• 10 mini street taco corn tortillas
• 1 cup shredded cabbage
• 1/4 cup crumbled cojita cheese

Instructions

1. Toast the almonds in a skillet over medium heat for about 8 minutes.
2. Add the cumin and anise seeds to the skillet and toast for 1 minute.
3. Remove from the heat and let cool.
4. Blend the almonds, seed mixture, and raisins in a blender until a powdery consistency is achieved.
5. In the same skillet, heat the olive oil over medium heat. Brown the chicken for 4 minutes on each side, then remove from the pan.
6. Add the cumin, coriander, oregano, and carob to the skillet and toast for 1 minute. Stir in the chicken broth, tahini, honey, lime juice, and lime zest. Simmer for 1-2 minutes.
7. Stir in the almond, raisins, and almond seed mixture.
8. Place the chicken back into the skillet and simmer for 25-30 minutes or until the internal temperature of the chicken reaches 165°F.
9. In a separate bowl, mix together the diced radish and cilantro.
10. Shred the chicken using two forks and add it back to the pan with the sauce. Let it simmer for 10 minutes, adding more chicken broth or water as needed.
11. Serve with the corn tortillas, radish salsa, shredded cabbage, and cojita cheese.

The result? A luscious sauce that you won't be able to get enough of! Topped with a fresh radish and cilantro salsa, shredded cabbage, and cojita cheese, these tacos are a must-try. For a low-acid burrito bowl, simply serve the shredded chicken over a bed of rice and beans.