Mole chicken is a rich, earthy, chocolaty, and typically mild dish that will warm you right up. Its great in tacos were the smaller dose lets you enjoy a richer mole without being overwhelmed. This version is the “easy” version made using store bough mole sauce. Add the pre-made sauce, skinless chicken thighs, and chicken stock to a slow cooker and cook on low for 6-8 hours – thats it! (Yes, this recipe is so generic that I am not even specifying if this is red or black mole… shhhh.)
Mole comes from a family of sauces prepared throughout the Oaxaca and Puebla regions of Mexico and is characterized by a complex, layered flavor derived from intricate blends of dried chiles, spices, fruits, and seasonings.
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Mole Chicken Tacos
- Cook Time: 10 min + 6 hours slow cooking
- Persons: 6
- Difficulty: Easy
- Ingredients
- 2 lb bone in chicken thighs, skinless
- 4 oz store bought mole sauce
- 2 serrano peppers, seeds removed and finely diced
- 1/4 cup semi-sweet chocolate chips
- 2 Pasilla dry chilie peppers
- 2 cups chicken broth
- Salt to taste
- 2 limes
- 1 red onion for garnish
- 1/2 cup cotija cheese for garnish
- 1/2 cup cilantro for garnish
- white corn or flour tortillas
- Instructions
- Dice the serrano peppers.
- Combine Mole sauce and chicken broth well. Use a blender if necessary.
- Place all ingredients in a slow cooker. Cook on low for 6-8 hours.
- Once done cooking, salt to taste. Add a squeeze of lime to add a slight bit of brightness. More lime can be added to the assembled taco to meet personal preference.
- Serve with white corn or flour tortillas, with sliced red onions, cilantro, and cotija cheese.
Where Do I Get the Ingredients?
- Mole Paste – Goya Brand – Amazon Link, or grab it from most grocery stores.
- Cotija Cheese – most grocery stores carry this Mexican cheese, try Whole Foods, Marianos, or a Mexican grocer.
