Chicken Mole Tacos with Homemade Mole Sauce
These homemade chicken mole tacos are inspired by a family recipe and feature tender shredded chicken coated in a rich ancho cacao mole sauce. Served in warm corn tortillas and topped with red onion, Cotija cheese, cilantro, and fresh lime juice, this comforting Mexican dish brings traditional flavors into your kitchen.
Ingredients
For the Chicken
- 2 pounds pasture-raised chicken thighs
- Water enough to cover chicken
- 1 teaspoon pink Himalayan sea salt plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 bay leaf
For the Mole Sauce
- 2 tablespoons ghee
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1½-2 tablespoons ancho chile powder
- 1½ cups crushed tomatoes
- 1 cup chicken broth preferably reserved from cooking chicken
- 2 tablespoons natural peanut butter
- 1 tablespoon cacao powder
- 2 teaspoons maple syrup adjust to taste
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ½ teaspoon dried oregano
- ½ teaspoon pink Himalayan sea salt adjust to taste
- ¼ teaspoon black pepper
- Pinch of cayenne pepper
- Pinch of chili powder
For the Tacos
- Corn tortillas
- Ghee for warming tortillas
Toppings
- Sliced red onion
- Crumbled Cotija cheese
- Fresh cilantro
- Fresh lime juice
Instructions
Cook and Shred the Chicken
- Add chicken thighs to a large pot and cover with water. Season with salt, pepper, garlic powder, onion powder, oregano, and bay leaf.
- Bring the chicken to a boil, then reduce heat and simmer on medium-low for about 30 minutes, or until tender and fully cooked.
- Remove chicken from the broth and shred using two forks.
- Reserve some of the cooking broth to use in the mole sauce. The homemade broth adds extra flavor and helps create a richer sauce.
Prepare the Mole Sauce
- Heat ghee in a saucepan over medium heat. Add diced onion and cook for 4–5 minutes until softened.
- Add garlic and cook for another 30 seconds until fragrant.
- Add the cooked onion and garlic mixture to a blender along with crushed tomatoes, chicken broth, ancho chile powder, peanut butter, cacao powder, maple syrup, cumin, cinnamon, oregano, salt, pepper, cayenne, and chili powder.
- Blend until smooth and creamy.
- Pour the sauce back into the saucepan and simmer uncovered for 25–30 minutes, stirring occasionally.
- This simmering step allows the flavors to deepen and creates the rich, balanced flavor that makes mole unique.
Combine Chicken and Mole
- Add shredded chicken to a bowl or skillet.
- Slowly add mole sauce, mixing until the chicken is evenly coated.
- Start with a smaller amount of sauce and add more as desired since mole has a strong, concentrated flavor.
Warm the Tortillas
- Heat a small amount of ghee in a skillet over medium heat.
- Cook tortillas for about 15–30 seconds per side until warm, lightly toasted, and flexible.
- Warm tortillas are easier to fold and help prevent cracking.
Assemble the Chicken Mole Tacos
- Fill warm tortillas with mole chicken.
- Top with sliced red onion, Cotija cheese, fresh cilantro, and a squeeze of lime juice.
- Serve warm and enjoy.
Notes
The ingredients I use throughout my recipes reflect my personal food philosophy, which prioritizes whole, minimally processed foods and higher-quality options when available, such as organic produce, pasture-raised or grass-fed meats, and responsibly sourced ingredients. I encourage choosing these options when they are accessible to you, but they are not required to make a delicious and nourishing meal. Use the ingredients that work best for your lifestyle, preferences, and budget.
Learn more about my preferred ingredients and why I choose them here