Chicken Mole Tacos

Experience the rich flavors of Mexico with these Chicken Mole Tacos.

A complex, slightly sweet mole sauce, infused with almonds, chocolate, and spices, coats tender grilled chicken, all wrapped up in a crispy corn tortilla.

It’s a flavor bomb waiting to happen!

Ready Time

2 hrs 45 mins

Yields

10 servings

Ingredients

For the Mole Sauce:
2 cups almonds
1/2 cup raisins
1/4 cup dark chocolate chips
2 tablespoons sesame seeds
1 teaspoon ground cinnamon
1/2 teaspoon ground anise
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon paprika
Salt, to taste
2 tablespoons all-purpose flour
2 tablespoons lard or vegetable oil
2 medium onions, diced
4 garlic cloves, minced
2 cups chicken broth
2 cups water
2 tablespoons tomato paste
1/4 cup chopped fresh cilantro (optional)
For the Chicken:
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
Salt, to taste
For the Tacos:
20 corn tortillas
Shredded lettuce
Diced tomatoes
Diced avocado
Cilantro leaves, chopped (optional)

Instructions

Start by making the Mole Sauce. Roast the almonds in a 350°F oven for 10-12 minutes, or until fragrant and lightly browned.

Let cool.

In a blender or food processor, combine the cooled almonds, raisins, chocolate chips, sesame seeds, cinnamon, anise, cayenne pepper, cumin, paprika, and salt. Blend until smooth.

Heat the flour in a large saucepan over medium heat, stirring constantly, for 1-2 minutes.

Add the lard or oil and cook, stirring, for another minute. Add the diced onions to the saucepan and cook, stirring occasionally, until they’re softened and lightly browned, about 8-10 minutes.

Add the minced garlic and cook for an additional minute.

Add the chicken broth, water, and tomato paste to the saucepan. Stir to combine, then bring to a boil.

Reduce the heat to low and simmer, uncovered, for 10-15 minutes.

Stir in the blended almond mixture and continue to simmer for another 10-15 minutes, or until the sauce has thickened slightly. Taste and adjust the seasoning as needed.

While the sauce is simmering, prepare the chicken.

Season the chicken breasts with salt to taste. Grill or cook the chicken in a skillet until cooked through, about 5-7 minutes per side.

Once the chicken is cooked, shred it into bite-sized pieces and add it to the Mole Sauce.

Simmer the chicken in the sauce for a few minutes to coat. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by spooning the chicken and mole sauce onto a tortilla, followed by your choice of toppings: shredded lettuce, diced tomatoes, diced avocado, and chopped cilantro leaves, if desired.

Serve immediately and enjoy!

Notes

Make sure to toast the almonds until fragrant and lightly browned, as this will bring out their flavor in the mole sauce. If using lard, be aware that it has a strong flavor, so use it sparingly.

Vegetable oil is a good substitute if you can’t find lard.

When blending the almonds, raisins, and spices, be patient and blend until smooth. You may need to stop the blender and scrape down the sides a few times.

When cooking the onions, stir occasionally to prevent burning, and adjust the heat as needed to prevent scorching.

If the mole sauce seems too thick, you can add a little more chicken broth or water. If it’s too thin, simmer for a few more minutes to reduce the liquid.

To ensure the chicken is cooked through, use a thermometer to check for an internal temperature of 165°F.

When warming the tortillas, be careful not to overheat them, as they can become brittle. Toppings are completely customizable, so feel free to get creative and add your favorite ingredients!