TacosEasyFree

Mole Chicken Tacos

Name: Mole Chicken Tacos
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 600 g Chicken (thighs or breast, cooked and shredded); 200 g Black or poblano mole paste (ready-made); 12 Corn tortillas; 0.5 White onion (for the mole); 0.5 bunch Coriander (to garnish)

60 min (20 prep + 40 cook) Easy 4 servings Puebla/Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Corn tortillas with shredded chicken in black or poblano mole, sesame seeds and pickled onion.

About this recipe

Mole tacos are one of the most beloved festive dishes from Puebla and Oaxaca: warm corn tortillas filled with shredded chicken bathed in a thick, complex black or poblano mole sauce - layered with chilli, chocolate, spices and toasted nuts. Garnished with toasted sesame seeds, pickled red onion and a drizzle of soured cream. Every spoonful of mole is centuries of Mexican cooking history concentrated in a single bite.

History & Origin

Mole is perhaps the most complex and representative sauce in Mexican cuisine, with over 300 years of documented history. The nuns of the Convent of Santa Catalina de Siena in Puebla are credited with creating mole poblano in the 17th century, though its roots are clearly pre-Hispanic - the Nahuatl molli (sauce) combined chillies, seeds and spices before the conquest. Oaxacan black mole, known as the king of moles, includes up to 30 ingredients. Mole tacos are the most everyday way to enjoy this treasure: tortilla, chicken and mole, with no more ceremony than is just.

Estimated cost

£10.00

Total cost

£2.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

480

Calories

28g

Protein

46g

Carbohydrates

20g

Fat

Fibre

640mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Dissolve the mole paste in hot chicken stock (250ml), stirring constantly to prevent sticking. Add the stock gradually until you achieve a thick, smooth sauce.
💡 The ratio is approximately 1 part paste to 2 parts stock. Adjust according to the brand.
2
Cook the mole on a low-medium heat for 20 minutes, stirring frequently. It should thicken and develop a sheen. Add the shredded chicken and stir well to coat in the sauce.
💡 Mole has natural sugars from the chillies and chocolate - watch that it does not catch on the bottom.
3
Warm the tortillas on a griddle. Fill each tortilla with the chicken in mole. Serve immediately.
💡 Mole dries quickly - assemble the tacos at the last moment, not in advance.
4
Garnish with toasted sesame seeds, pickled red onion and a drizzle of soured cream. Serve with extra tortillas and remaining mole in a bowl.
💡 Mole improves when reheated the next day - the flavours meld further.