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Day 5. Recipe 5.

It's hard to make the middle of the week happy, but that's why Tacos on Tuesday are always a great idea.

What makes Tacos and Tuesday even better?

Chocolate.

Yes, Chocolate.

Slow Cooker Chicken Mole Tacos to be exact. Yes, the mole sauce contains 1/2 cup of chocolate and the recipe will make any humdrum, weeknight meal bright, flavorful and effortless.

Although the ingredient list long, the hardest part of this recipe was shopping for all the right stuff for the mole sauce. By the way, if you haven't tried adobe sauce, it's smokey, rich and delicious. I ended up using the other half of can with the chiles and blended up a batch of homemade salsa.

It's amazing what we can create in the kitchen when we are introduced to new stuff!

And this recipe did receive one "Oh barf. It's too spicy!" verdict.

So, family cook beware.

Slow Cooker Chicken Mole Tacos

(adapted from Cooking Light Slow Cooker Chicken Mole Tacos Recipe)

2 dried chipotle chiles
1 (28-oz.) can unsalted whole tomatoes
1 cup chopped yellow onion
3 ounces semisweet baking chocolate, finely chopped (about 1/2 cup)
1/4 cup raisins
1/4 cup unsalted chicken stock
1 tablespoon ground cumin
1 tablespoon canned adobo sauce {affiliate link}
1 teaspoon ground cinnamon
2 chipotle chiles, canned in adobo sauce {affiliate link}
3 - 4 large garlic cloves, smashed
2 pounds bone-in chicken thighs, skin removed
1 teaspoon kosher salt
12 (6-in.) homestyle flour tortillas
3 ounces Cotija cheese, crumbled (about 3/4 cup)
1/4 cup fresh cilantro leaves
1 thinly sliced avocado
2- 4 limes, cut into wedges

Step 1: Place chipotle chiles in a bowl; cover with hot water. Let stand 10 minutes. Drain; remove and discard any stems and the seeds. Process seeded chiles, tomatoes, onion, chocolate, raisins, stock, cumin, adobo sauce, cinnamon, chipotle adobo chiles, and garlic in a food processor until smooth.

Step 2: Sprinkle chicken with salt; place in a 6-quart slow cooker. Add tomato mixture. Cover and cook on low 8-10 hours. Place chicken on a cutting board; remove bones. Shred chicken into large pieces; return to slow cooker.

Step 3: Working with 1 tortilla at a time, heat tortillas over medium directly on the burner until lightly charred, about 15 seconds per side. Top tortillas with chicken mixture, cheese, avocado and cilantro. Serve with lime wedges.