TacosMediumFree

Chicken in Green Mole Tacos

Name: Chicken in Green Mole Tacos
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 300 g Tomatillos; 0.5 bunch Fresh coriander; 3 cloves Garlic cloves; 3 sprigs Epazote sprigs; 0.5 White onion; 1 tsp Salt; 100 g Pumpkin seeds; 3 leaves Lettuce (outer leaves); 2 tbsp Vegetable oil; 1 tbsp Toasted sesame seeds (optional); 12 Corn tortillas; 500 g Chicken pieces; 1 Serrano chilli

55 min (20 prep + 35 cook) Medium 4 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 12 May 2026

Chicken in pumpkin seed and tomatillo green mole — the freshest, lightest of the moles.

About this recipe

Chicken in green mole tacos are one of the most delicious and elegant combinations in Pueblan and central Mexican cuisine. Green mole, made with tomatillos, pumpkin seeds, epazote, serrano chilli and fresh herbs, is lighter and fresher than dark moles but equally complex. Cooked chicken is generously bathed in this bright green sauce and served in corn tortillas for a taco that combines pre-Hispanic tradition with culinary sophistication.

History & Origin

Green mole is one of the seven traditional moles of the state of Oaxaca and also a fundamental preparation in the cuisine of Puebla, Guerrero, Hidalgo and Mexico City. Unlike black or red mole, green mole is not based on dried chillies but on fresh green ingredients - tomatillo, serrano chilli, pumpkin seeds, epazote, coriander and lettuce leaves - which give it its vibrant colour and lighter, more herbaceous flavour. Pumpkin seeds are the key element that thickens and enriches green mole, providing a silky texture and mild nutty flavour that balances the acidity of the tomatillo. This use of pumpkin seeds as a thickener is a pre-Hispanic Mesoamerican technique dating back several centuries before the Spanish conquest, when pumpkin seeds were one of the most valued ingredients in Aztec and Maya cooking. In Puebla, green mole is traditionally served over boiled chicken or turkey at grand celebrations, and over time was adapted for tacos, enchiladas and tamales. Chicken in green mole tacos are one of the best ways to enjoy this mole: the bright green sauce over shredded chicken, in a freshly made tortilla, with onion and coriander.

Estimated cost

£8.60

Total cost

£2.15

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

360

Calories

26g

Protein

30g

Carbohydrates

16g

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the chicken in salted water with onion and garlic for 20-25 minutes. Reserve the broth. Shred the chicken.
2
Toast the pumpkin seeds in a dry frying pan over medium heat, stirring constantly, until lightly golden and starting to pop. Allow to cool.
💡 Do not over-toast the seeds or the mole will taste bitter.
3
Blend the raw tomatillos with the serrano chilli, garlic, onion, toasted seeds, epazote, coriander, lettuce leaves and half a cup of broth until you have a thick green sauce.
4
Heat the oil in a pot or casserole over medium-high heat. Fry the green sauce directly in the hot oil, stirring constantly for 5-7 minutes until it changes from bright green to a more muted green.
5
Add the remaining broth (about one cup) and adjust the consistency. Add the shredded chicken. Cook over low heat for 10 minutes. Season with salt.
6
Serve in warm corn tortillas with finely chopped white onion, fresh coriander and optional toasted sesame seeds.