Mole Chicken Tacos Recipe
If you’re ready to spice up your taco night with a bold new flavor, Mole Chicken Tacos are your ticket to a seriously memorable meal. Imagine juicy chicken thighs braised in a velvety sauce packed with chiles, cocoa, peanut butter, and a splash of spice, all tucked into warm corn tortillas and showered with fresh toppings. These tacos are a crowd-pleaser that hits every note: savory, sweet, nutty, and a little bit smoky. Whether you’re making them for an easy weeknight dinner or a festive gathering, Mole Chicken Tacos bring something special to the table every time.
Ingredients You’ll Need
This dish uses thoughtfully chosen ingredients to build layer after layer of flavor. Each one brings its own character, ensuring that every bite of Mole Chicken Tacos is deliciously complex, yet the shopping list stays refreshingly manageable.
- Boneless, skinless chicken thighs (1 lb): These stay juicy and tender while simmering in the mole sauce, soaking up all that goodness.
- Olive oil (1 tbsp): For sautéing onions and spices to develop a deep, flavorful base.
- Chopped onion (1/2 cup): Adds sweetness and subtle texture to the sauce.
- Garlic cloves, minced (2): Essential for an aromatic boost and depth in every bite.
- Chili powder (1 tbsp): Brings a generous warmth and color to your mole.
- Ground cumin (1 tsp): Adds a soft earthiness that’s signature in Mexican cuisine.
- Cinnamon (1/2 tsp): A tiny amount offers surprising warmth and intrigue.
- Ground cloves (1/4 tsp): Just a hint amplifies all the other spices beautifully.
- Smooth peanut butter (2 tbsp): Lends creaminess and subtle nuttiness, classic for short-cut mole.
- Unsweetened cocoa powder (2 tbsp): This is what gives mole its unmistakable chocolatey richness.
- Tomato paste (1 tbsp): Adds savory depth and a bit of natural sweetness.
- Brown sugar (1 tbsp): A touch of sweetness balances the spices and cocoa.
- Chipotle pepper in adobo sauce (1, chopped): Gives smoky heat and complexity; adjust to taste if you want more kick.
- Chicken broth (1 cup): Helps meld all the flavors together and keeps your chicken juicy.
- Salt to taste: Brings all the flavors into perfect harmony.
- Corn tortillas (8 small): Nothing beats the flavor and texture when these are freshly warmed.
- Cotija cheese, crumbled (1/2 cup): For a salty, creamy finish.
- Fresh cilantro, chopped (1/2 cup): Adds herbal brightness and a splash of color.
- Radishes, thinly sliced (1/2 cup): Give a crisp, peppery crunch on top.
- Lime wedges for serving: A spritz of lime wakes up all the flavors in your Mole Chicken Tacos.
How to Make Mole Chicken Tacos
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large skillet over medium heat. Toss in the chopped onion and let it soften for about four minutes, stirring occasionally. When the onions become translucent and fragrant, add the minced garlic, chili powder, ground cumin, cinnamon, and ground cloves. Give it all a good stir and let the spices toast for about a minute, releasing their full aroma. Your kitchen will already smell incredible at this point!
Step 2: Build the Mole Sauce
With your aromatics sizzling, stir in the peanut butter, cocoa powder, tomato paste, brown sugar, and chopped chipotle pepper. Pour in the chicken broth and mix everything together until you have a silky, spiced sauce. Bring it to a gentle simmer—this is where the magic starts, as every ingredient melds together into a perfectly balanced mole that elevates your chicken tacos far above the ordinary.
Step 3: Cook and Shred the Chicken
Nestle the chicken thighs right into that bubbling, aromatic sauce. Cover the skillet and let everything simmer for about 20 to 25 minutes, until the chicken is cooked through and tender. Remove the cooked chicken, place it on a clean plate, and shred it using two forks. Return all the juicy shredded chicken to the skillet, giving it a good mix so every bit gets coated in that luscious mole sauce.
Step 4: Finish the Filling
Let the chicken simmer in the sauce for an extra five minutes, uncovered. This step thickens the mole to the perfect consistency and ensures every piece of chicken is thoroughly coated and infused with flavor. Give it a little taste and adjust the salt if needed—remember, you’re the chef!
Step 5: Warm and Fill Your Tortillas
Heat your corn tortillas in a dry skillet or over an open flame for about 20 seconds per side. This brings out their best flavor and gives them just a touch of char. Now, spoon that saucy mole chicken generously into each tortilla, and get ready to top your Mole Chicken Tacos with an array of delicious garnishes.
How to Serve Mole Chicken Tacos
Garnishes
The right toppings make Mole Chicken Tacos truly sing. Sprinkle on crumbled cotija cheese for a salty, creamy element, toss over lots of fresh cilantro for brightness, and finish with crunchy sliced radishes for that pop of color and zing. Don’t forget lime wedges on the side—nothing beats that final citrusy flourish.
Side Dishes
Pair your tacos with classic Mexican sides: think fluffy cilantro-lime rice, creamy refried beans, or bright, tangy pickled vegetables. Fresh corn salad or a simple avocado slaw also play beautifully alongside the rich, bold flavors of Mole Chicken Tacos.
Creative Ways to Present
Serving these tacos for a crowd? Set up a self-serve taco bar with bowls of all the garnishes, let everyone build their own! For a fiesta-worthy platter, line your Mole Chicken Tacos on a big tray and scatter extra cilantro and radishes everywhere. Want bite-sized fun? Make mini tacos using street taco-size tortillas for the perfect party appetizer.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Mole Chicken Tacos left (which is rare!), let the filling cool, then store it in an airtight container in the fridge for up to three days. Tuck any leftover tortillas in a separate container or wrap them well to keep them soft.
Freezing
The chicken mole filling freezes beautifully. Pack it in a freezer-safe bag or container, squeezing out excess air, and freeze for up to 2 months. When ready to enjoy again, thaw in the fridge overnight for the best texture and flavor.
Reheating
To reheat, warm the mole chicken gently in a skillet over low heat, adding a splash of chicken broth if needed to loosen up the sauce. Warm tortillas separately before filling them, and then top with all your favorite fresh taco fixings.
FAQs
Can I use chicken breast instead of thighs for Mole Chicken Tacos?
Absolutely! While thighs stay extra juicy, chicken breast works well too—just keep an eye on the cooking time to avoid drying them out. Shred and mix into the sauce just as you would with thighs.
Is this recipe spicy?
The mole has a gentle heat from the chipotle pepper, but it’s not overwhelmingly spicy. If you love more kick, add an extra chipotle or a dash of cayenne; if you’re heat-sensitive, use half the pepper, and you’ll still get all that rich flavor.
Can I make Mole Chicken Tacos ahead for a party?
Yes! The mole chicken filling is actually even more flavorful after a day in the fridge. Simply reheat before serving, and your party tacos will taste fantastic.
What can I use instead of cotija cheese?
If you can’t find cotija, crumbled feta is a great substitute for that salty, crumbly finish. Even a little grated Parmesan or mild queso fresco can add a lovely touch.
Are Mole Chicken Tacos gluten free?
Yes, as long as you use 100% corn tortillas, this recipe is completely gluten free. Double-check your ingredients if you’re cooking for someone with celiac disease or a gluten allergy.
Final Thoughts
No matter how you serve them, Mole Chicken Tacos have a way of stealing the show with their deep flavor and festive flair. Whether you’re a first-time mole maker or a seasoned home cook, I hope these tacos bring a splash of excitement and a lot of smiles to your table. Give them a try, and don’t be surprised if they quickly become a new favorite.
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Mole Chicken Tacos Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Mole Chicken Tacos are a delicious and easy-to-make Mexican-inspired dish featuring tender shredded chicken thighs in a rich and flavorful mole sauce, topped with cotija cheese, cilantro, and radishes, all wrapped in warm corn tortillas. A perfect balance of savory and slightly sweet flavors in every bite.
Ingredients
For the Mole Chicken:
- 1 lb boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 2 tbsp smooth peanut butter
- 2 tbsp unsweetened cocoa powder
- 1 tbsp tomato paste
- 1 tbsp brown sugar
- 1 chipotle pepper in adobo sauce, chopped
- 1 cup chicken broth
- Salt to taste
For Serving:
- 8 small corn tortillas
- 1/2 cup crumbled cotija cheese
- 1/2 cup chopped fresh cilantro
- 1/2 cup thinly sliced radishes
- Lime wedges for serving
Instructions
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 4 minutes.
- Stir in garlic, chili powder, cumin, cinnamon, and cloves; cook for 1 minute.
- Add peanut butter, cocoa powder, tomato paste, brown sugar, chipotle pepper, and chicken broth. Stir well and bring to a simmer.
- Add chicken thighs to the sauce, cover, and simmer for 20–25 minutes or until cooked through.
- Remove chicken, shred with two forks, and return it to the skillet. Simmer for another 5 minutes to thicken the mole.
- Warm the tortillas and fill with mole chicken.
- Top with cotija, cilantro, and radishes.
- Serve with lime wedges.
Notes
- This shortcut mole is deeply flavorful without being overly complex.
- You can use rotisserie chicken and mix it into the sauce for an even quicker version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 410
- Sugar: 6g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 85mg
