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
Scale
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
