Chicken Mole’

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Chicken Mole'

Chicken mole soft tacos combine elements of traditional Mexican cuisine, particularly mole sauce and tacos. Mole (pronounced mo-lay) is a rich, complex sauce with origins in Mexico, particularly in the states of Puebla and Oaxaca. Mole’s history dates back to pre-Columbian times, where indigenous peoples used cacao, chili peppers, and various spices in their cooking.

The modern mole sauce, often featuring a blend of chocolate, spices, and dried chiles, evolved through a fusion of indigenous and Spanish influences after colonization. Chicken mole, a popular dish in Mexican households, became a staple filling for tacos due to the versatility and convenience of tortillas.

Soft tacos, made with corn or flour tortillas, have long been a central part of Mexican street food culture. Combining chicken mole with soft tortillas creates a flavorful fusion of traditional mole sauce with the handheld ease of tacos, blending rich heritage with modern practicality.

Ingredients

For the Chicken:

  • 1 ½ lbs boneless, skinless chicken thighs or breasts
  • 2 cups chicken broth
  • 1 small onion, quartered
  • 2 cloves garlic, smashed
  • 1 bay leaf
  • Salt and pepper to taste

For the Mole Sauce:

  • 2 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp oregano
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp peanut butter (or almond butter for variation)
  • 1 cup crushed tomatoes
  • 1 cup chicken broth
  • 2 tbsp brown sugar
  • 1 oz dark chocolate, chopped
  • Salt and pepper to taste

For the Tacos:

  • Soft corn or flour tortillas
  • Fresh cilantro, chopped
  • Queso fresco or crumbled cotija cheese
  • Diced onions
  • Lime wedges for serving

Instructions

Step 1: Cook the Chicken

  1. In a large pot, combine chicken, broth, onion, garlic, and bay leaf.
  2. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the chicken is fully cooked and tender.
  3. Remove chicken, shred it with two forks, and set aside. Discard onion, garlic, and bay leaf from the broth but reserve 1 cup of the cooking liquid.

Step 2: Make the Mole Sauce

  1. In a large skillet, heat oil over medium heat.
  2. Add chopped onion and cook until softened (about 5 minutes).
  3. Stir in garlic, chili powder, cumin, cinnamon, and oregano. Cook for another minute.
  4. Add cocoa powder, peanut butter, crushed tomatoes, chicken broth (including the reserved cooking liquid), and brown sugar.
  5. Bring to a simmer and cook for 15-20 minutes until thickened.
  6. Stir in chopped dark chocolate until melted and smooth. Season with salt and pepper to taste.

Step 3: Combine and Serve

  1. Add the shredded chicken to the mole sauce and stir well to coat. Cook for another 5-10 minutes until heated through.
  2. Warm the tortillas in a dry skillet or microwave.
  3. Fill each tortilla with the chicken mole mixture and top with fresh cilantro, diced onions, and queso fresco.
  4. Serve with lime wedges on the side for added zest.

Optional Additions: Avocado slices, pickled onions, or a drizzle of Mexican crema can enhance the flavor even more.

Enjoy your rich and flavorful chicken mole soft tacos!

Chicken Mole’