Chicken Mole Tacos

If you love Mole but hate how difficult it is to make from scratch, here’s a simplified recipe for a sweet and spicy take on Mole Tacos. With the help of Doña Maria’s store bought jar of Mole, you won’t hesitate to make this delicious meal when pressed for time.

Ingredients for Tacos

Ingredients for Mole Sauce

• 1 Jar of Dona Maria Mole Sauce
• 3 Cups of Chicken Broth
• 3 Cups of Hot Water
• 6 Dried California Chile Pods
• 8-10 Dried Arbol Chile Pods (these are very spicy, therefore you may add less if you want)
• Salt and Pepper to taste
• 1 Clove of Fresh Garlic
• 1 Teaspoon of Ground Cinnamon
• 1/2 Teaspoon of Nutmeg
• 1 Tablespoon of Peanut Butter

Directions

Grab a large pot and place your chicken, a whole white onion and 8 garlic cloves. Season with salt and pepper and cover with water. Bring to a gentle simmer over low heat and cook until tender for about 40 – 45 minutes. Now let’s start working on the sauce.

Remove the stems and seeds from the California Chile pods and the stems from the Arbol Chile pods. In a smaller pot, add the Arbol and California Chile pods and one 1 clove of garlic. Cover with water and boil in medium heat for 15 to 20 minutes. Once they’re done, drain the water and throw the chiles into your blender. Add the nutmeg, cinnamon, peanut butter, the jar of Dona Maria Mole Sauce, your chicken broth and the hot water. Blend until everything is dissolved. Mole is a thick sauce, therefore don’t expect the sauce to be watery.

Remove the chicken from the boiling water and let it drain. In a new large pot, add the sauce from the blender and stir on low heat for 5 minutes. Add your chicken to the sauce and let it simmer for 10 minutes on low heat. In the meantime, toast your sesame seeds until they are golden brown.

While the Mole is simmering, warm up your tortillas. Turn off the stove and begin assembling your tacos. Place the Mole on the tortilla, sprinkle some sesame seeds and garnish with fresh cilantro, onion and queso fresco. Provecho!