If you’re a fan of sweet-meets-savory, then you have to try these Chocolate Mole Chicken Tacos. This isn’t your average taco night—this is a bold, flavor-packed adventure where smoky chiles, bittersweet cocoa, and tender shredded chicken come together inside a warm taco shell. It’s rich, satisfying, and surprisingly easy to make at home.
These tacos were born out of my love for traditional mole sauce—one of Mexico’s most iconic culinary treasures—and a craving for handheld comfort food. And let me tell you, they hit the spot every single time.
Chocolate Mole Chicken Tacos
These Chocolate Mole Chicken Tacos combine tender shredded chicken simmered in a rich, homemade mole sauce made with dried chiles, cocoa, and spices. Wrapped in your favorite taco shell and topped with fresh garnishes, they’re a bold and unforgettable twist on taco night.
Prep: 20 min | Cook: 45 min | Total: min
Servings: 6 servings
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3–4 tomatillos, husked and rinsed
- 3 dried Ancho chiles
- 3 dried Guajillo chiles
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 2 cups chicken broth, divided
- Salt and pepper, to taste
- Olive oil, for cooking
- Taco shells (soft or hard)
- Optional garnishes: chopped cilantro, sliced radishes, avocado, crumbled queso fresco
Instructions
- Toast dried chiles in a dry skillet over medium heat for 2–3 minutes until fragrant. Remove from heat, then discard stems and seeds.
- In a blender, combine toasted chiles, onion, garlic, tomatillos, cocoa powder, cinnamon, brown sugar, and 1 cup of chicken broth. Blend until smooth. Season with salt and pepper to taste.
- Heat olive oil in a large pot over medium heat. Season chicken thighs with salt and pepper. Sear for 4–5 minutes per side until browned.
- Pour the mole sauce over the chicken, add the remaining broth, bring to a simmer, cover, and cook on low heat for 30–40 minutes until chicken is tender and shreds easily.
- Shred chicken directly in the pot and stir into the mole sauce.
- Warm taco shells. Fill each with mole chicken and top with desired garnishes such as cilantro, avocado, radishes, or queso fresco.
Nutrition
- Calories: 420 kcal
- Fat: 22 g
- Carbs: 25 g
- Protein: 32 g
Rate This Recipe
Average Rating: 0 (0 votes)
Facebook PinterestWhat Is Mole?
Mole (pronounced MOH-lay) is a traditional Mexican sauce that varies from region to region. While ingredients differ, common mole sauces usually include dried chili peppers, nuts or seeds, spices, and sometimes chocolate. It’s earthy, smoky, slightly sweet, and incredibly layered in flavor.
This version simplifies things a bit but keeps that authentic depth—using pantry-friendly ingredients like cocoa powder and brown sugar along with dried Ancho and Guajillo chiles for smoky heat and flavor.
Step-by-Step: How to Make Chocolate Mole Chicken Tacos
Start with the mole. Toasting the dried chiles is key—it wakes up their oils and adds depth. Once they’re aromatic, remove the stems and seeds (if you’re heat-sensitive, cut back slightly here).
Then blend the chiles with tomatillos, onion, garlic, cocoa powder, cinnamon, brown sugar, and some chicken broth. The result? A thick, velvety mole base that tastes like it’s been simmering for hours.
Next up is the chicken. I prefer boneless, skinless thighs—they’re juicier and shred better than breasts. Sear them for flavor, then simmer them low and slow in that luscious mole sauce until they’re fall-apart tender. Shred and stir. That’s it.
Now it’s taco time.
Topping Ideas and Serving Suggestions
Once your mole chicken is ready, it’s all about assembling your tacos and adding your favorite garnishes. Here are a few combinations that never fail:
- Fresh cilantro + radishes + queso fresco (for crunch and creaminess)
- Avocado slices + lime juice + chopped onions (bright and zesty)
- Pickled red onions + crumbled Cotija (bold and tangy)
Soft corn tortillas give you a more traditional feel, but if you’re a fan of crunch, go for hard taco shells. Either way, don’t be shy with the sauce—it’s what makes these tacos unforgettable.
Pro Tips for Mole Taco Success
- Adjust heat: Love spice? Add a chipotle in adobo or extra chiles. Want it milder? Stick with fewer dried chiles.
- Make ahead: The mole sauce can be made 2–3 days in advance and actually tastes better the next day.
- Go meatless: Try it with roasted mushrooms or jackfruit for a vegetarian twist.
Wrap-Up
Chocolate Mole Chicken Tacos are an experience—comforting, rich, and deeply flavorful. They’re the kind of meal that surprises people and becomes a requested favorite after the first bite. Whether you’re hosting taco night or just trying something new, this dish brings a little magic to your table.
❓FAQ
Q: Can I freeze the mole chicken?
A: Yes! Store it in an airtight container for up to 3 months. Reheat gently with a splash of broth.
Q: Can I use store-bought mole sauce instead?
A: Absolutely. While homemade has more depth, store-bought mole can be a great shortcut. Just add cocoa or broth to tweak the texture and flavor.
Q: Is this recipe spicy?
A: It has a mild to medium heat. You can easily adjust by using fewer chiles or deseeding them thoroughly.
