Chicken Tacos from our Mexico City Mole Rub - Rick Bayless

Ingredients

• 1/3 cup oil
• 1 jar Mexico City Mole Rub
• 1 1/3 cups unsalted broth (chicken or vegetable would be welcome here) or water
• Salt
• Sugar
• 1 medium (2 pound) rotisserie chicken, meat pulled from the bones and coarsely shredded (you need about 3 cups)
• 12 warm corn tortillas,
• About 3/4 cup Mexican crema , crème fraiche or sour cream thinned with a little milk
• About 3/4 cup crumbled Mexican queso anejo or queso fresco, or other garnishing cheese like feta, goat cheese, Romano or Parmesan
• About 3/4 cup chopped onion and cilantro