Mole Chicken Tacos
Rich, complex mole sauce with toasted spices and chocolate clings to tender shredded chicken in warm tortillas. Ready in under 45 minutes using a simple spice blend.
- Total time
- 40 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 3 whole dried ancho chiles, stemmed and seeded
- ½ whole onion, halved
- 3 whole garlic cloves
- 1 tbsp unsweetened cocoa powder
- 2 tbsp tomato paste
- 1.5 cups chicken broth
- ½ tsp cumin
- ¼ tsp cinnamon
- 2 cups cooked shredded chicken
- 8 whole corn or flour tortillas, warmed
Instructions
- 1
Toast ancho chiles in a dry skillet over medium heat, pressing gently, 60 seconds per side until fragrant.
- 2
Transfer chiles to a bowl, pour 1 cup hot water over them, let soak 10 minutes until soft.
- 3
Drain chiles and transfer to a blender with onion, garlic, cocoa, tomato paste, 0.5 cup broth, cumin, and cinnamon.
- 4
Blend until completely smooth, about 90 seconds. Strain through a fine sieve if you prefer a silky texture.
- 5
Pour mole mixture into the skillet over medium heat, add remaining 1 cup broth, and stir to combine.
- 6
Simmer 8–10 minutes, stirring occasionally, until sauce thickens slightly and darkens.
- 7
Add shredded chicken to the mole sauce and stir gently until coated. Warm for 2 minutes.
- 8
Spoon chicken-mole mixture into warm tortillas and serve immediately with onion and cilantro.
Tools you’ll need
- medium skillet or saucepan
- blender
- fine sieve (optional)
- wooden spoon
- bowl for soaking
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