Quick Mole Chicken Tacos
Tender shredded chicken wrapped in warm tortillas and topped with a rich, nutty mole sauce made from pantry staples. Ready in under 30 minutes with restaurant-quality depth.
- Total time
- 28 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 2 tbsp unsweetened cocoa powder
- 3 tbsp peanut butter
- 2 tbsp tomato paste
- 2 whole dried chiles (ancho or guajillo), stems removed
- ¾ cup chicken broth
- 1 tbsp honey
- 2 cups shredded cooked chicken
- 8 whole corn tortillas (6-inch)
- 1 combination sesame seeds, diced onion, and fresh cilantro (optional)
Instructions
- 1
Heat a 2-quart saucepan over medium. Toast dried chiles 1-2 minutes until fragrant, turning once.
- 2
Pour broth over chiles. Simmer 5 minutes until soft. Stir in cocoa, peanut butter, tomato paste, and honey.
- 3
Blend sauce until smooth using an immersion blender or transfer to a regular blender (be careful—it's hot).
- 4
Strain through a fine sieve into the saucepan, pressing solids with a spoon. Season with salt and pepper.
- 5
Warm mole sauce over low heat, stirring occasionally, until steaming, ~3 minutes.
- 6
Warm tortillas directly over a gas flame or in a dry skillet until pliable, about 30 seconds each.
- 7
Stir shredded chicken into mole sauce until coated. Warm 2 minutes until heated through.
- 8
Spoon mole chicken onto warm tortillas. Top with sesame seeds, onion, and cilantro if desired.
Tools you’ll need
- 2-quart saucepan
- immersion blender or regular blender
- fine sieve
- wooden spoon
- gas stove or skillet for warming tortillas
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