Mole Chicken Tacos Recipe
If you’re searching for a taco night upgrade that’s bursting with bold flavors and just the right amount of comfort, look no further than Mole Chicken Tacos. This dish marries tender, shredded chicken in a shortcut mole sauce—rich with Mexican chocolate, warm spices, and subtle heat—loaded into soft corn tortillas and topped with all the fresh, crunchy fixings. Whether you’re new to homemade mole or just love tacos with a twist, these Mole Chicken Tacos are always a hit for both casual gatherings and cozy dinners at home.
Ingredients You’ll Need
The magic of this recipe is in how every ingredient layers into deep, unforgettable flavor. These essentials are easy to find but thoughtfully chosen—each one playing its own delicious part in creating that characteristic mole sauce and making the tacos truly special.
- Chicken Thighs: Juicy, tender, and perfect for shredding, chicken thighs hold up beautifully in the rich mole sauce.
- Olive Oil: Adds a little richness and helps everything get that perfect sautéed aroma at the start.
- Onion: Chopped for a mellow, sweet foundation that deepens every bite of the filling.
- Garlic: Freshly minced, it brings irresistible savory warmth to the sauce.
- Chili Powder: Infuses the mole with smoky, earthy heat that builds without overpowering.
- Cumin: Just a touch adds that classic Mexican depth of flavor.
- Cinnamon: A dash for subtle sweetness and aromatic complexity that makes mole irresistible.
- Cloves: Just enough to bring a hint of exotic spice that lingers deliciously.
- Smooth Peanut Butter: Adds creamy richness and authentic undertones often found in traditional mole.
- Unsweetened Cocoa Powder: The heart of mole—adding bittersweet chocolate notes for a true Mexican flair.
- Tomato Paste: For color, umami, and a subtle tang to balance the sauce.
- Brown Sugar: Rounds out the flavors with a touch of sweetness that tames the spice.
- Chipotle Pepper in Adobo Sauce: Brings smoky heat and vibrant depth; adjust to your preferred spice level.
- Chicken Broth: Keeps everything tender and juicy, melding all those flavors beautifully.
- Salt: Essential for making all the goodness pop—taste and adjust before serving.
- Corn Tortillas: True taco-night staple, they’re warm, chewy, and the perfect vessel for mole chicken.
- Cotija Cheese: Crumbled for just the right salty, creamy finish.
- Fresh Cilantro: Brightens up every bite with fresh, herby notes.
- Radishes: Thinly sliced for cold, crunchy contrast and a pop of color.
- Lime Wedges: Squeeze on for tangy zing that ties the whole taco together.
How to Make Mole Chicken Tacos
Step 1: Sauté the Aromatics
Kick things off by heating the olive oil in a large skillet over medium heat. Add your chopped onion and let it cook for about 4 minutes until it’s beautifully softened and fragrant—this step builds the base for the whole mole. Stir in the minced garlic, chili powder, cumin, cinnamon, and cloves. Give everything a good mix and let those spices toast for just a minute; you’ll smell the magic immediately as they release their aroma.
Step 2: Build the Mole Sauce
Now for the flavor fireworks! Stir in the peanut butter, cocoa powder, tomato paste, brown sugar, and chopped chipotle pepper. Pour in the chicken broth and give everything a careful stir. As it warms and simmers, you’ll see the sauce transform into a velvety, glossy mole—layered, complex, and utterly inviting. Bring it all to a gentle simmer and let those flavors meld while you prepare the chicken.
Step 3: Cook and Shred the Chicken
Add the chicken thighs right into your simmering mole sauce, making sure they’re submerged. Cover the skillet and cook for 20 to 25 minutes or until the chicken is cooked through (no pink in the center). Once they’re done, transfer the chicken to a cutting board and use two forks to shred it completely. This not only makes for perfect taco filling but also means the chicken soaks up every bit of saucy goodness when it goes back in.
Step 4: Thicken the Mole and Assemble
Slide your shredded chicken back into the skillet, stirring it through the mole until well coated. Simmer for another 5 minutes, uncovered, so the sauce thickens even more and hugs the chicken. Meanwhile, warm your corn tortillas on a dry skillet or open flame for that fresh, soft texture. Spoon the mole chicken generously onto each tortilla, getting a little sauce in every bite.
Step 5: Garnish and Serve
This is where the taco magic happens! Scatter on crumbled cotija cheese, plenty of fresh cilantro, and paper-thin radish slices. Serve your Mole Chicken Tacos with lime wedges for squeezing—each bite is savory, tangy, and a total flavor celebration.
How to Serve Mole Chicken Tacos
Garnishes
Don’t hold back on toppings—Mole Chicken Tacos are a playground for fresh, crunchy, and creamy garnishes. Cotija gives salty richness, cilantro brightens, and radishes add snap. Try extra avocado slices or a quick cabbage slaw if you want even more color and crunch.
Side Dishes
Round out your taco night with easy sides that work with the intensely flavorful mole. Mexican rice or fluffy cilantro-lime rice pairs like a dream, while refried black beans or a simple corn salad keep things festive and filling. A pitcher of agua fresca or margaritas wouldn’t hurt, either!
Creative Ways to Present
Mole Chicken Tacos are showstoppers for gatherings, so make a taco bar with all the fixings for everyone to build their own. For a playful twist, stuff the mole chicken into mini taco shells or even lettuce wraps for a lighter bite. Or, arrange the tacos on a big platter, garnish with edible flowers, and let guests help themselves—it’s impossible to resist just one.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Mole Chicken Tacos filling, simply store the mole chicken (without tortillas or garnishes) in an airtight container in the fridge for up to three days. It actually tastes even better as the flavors meld overnight!
Freezing
The mole chicken filling freezes beautifully. Cool it completely, then pack into freezer-safe containers or bags for up to three months. Thaw in the fridge overnight for an easy, satisfying future meal.
Reheating
To reheat, warm the mole chicken gently on the stovetop or in the microwave, splashing in a little broth or water to loosen the sauce if needed. Assemble with fresh tortillas and toppings whenever you’re craving Mole Chicken Tacos—no one will guess you didn’t just make it all from scratch.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well, though thighs stay juicier and more flavorful in the mole sauce. If using breast, be careful not to overcook it so it stays tender for your Mole Chicken Tacos.
Is this recipe spicy?
The mole sauce has a gentle smoky heat from the chipotle pepper, but it’s very manageable. For a milder taco, just use half the chipotle or skip it altogether.
Can I double the recipe for a crowd?
Definitely—this recipe scales up easily. Double everything (including the love!), and enjoy a big, festive batch of Mole Chicken Tacos for your next party or family dinner.
What can I substitute for cotija cheese?
If you can’t find cotija, crumbled feta or even a little grated parmesan will deliver that salty, creamy finish on your tacos.
How do I make it even faster for weeknights?
Grab a store-bought rotisserie chicken! Shred the meat and let it simmer in the mole sauce for just a few minutes. You’ll have Weeknight Mole Chicken Tacos on the table with zero fuss.
Final Thoughts
I can’t recommend these Mole Chicken Tacos enough—they’re one of those special recipes that always impress and never fail to satisfy. They make a weekday dinner feel like a celebration, and the leftovers (if you’re lucky) are just as good the next day. Give them a try, and don’t forget to pile on your favorite toppings—each bite is a fiesta!
Print
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 twist on traditional tacos. The rich and complex flavors of the mole sauce pair perfectly with tender shredded chicken, topped with cotija cheese, fresh cilantro, and radishes.
Ingredients
Chicken:
- 1 lb boneless, skinless chicken thighs
- 1 tbsp olive oil
Mole Sauce:
- 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
Additional:
- 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
