Chicken mole tacos take on a much different taste when simmered in the delicious and unexpected tastes of a great mole sauce. This one skillet recipe that starts with Dona Maria Sauce will have you craving mole even if you’ve never tried mole.
What is Mole?
Mole sauce is a combination of many different things. It varies from town to town and family to family. You’ll find a variety of nuts, seeds, crackers, chiles and CHOCOLATE!
Easy chicken tacos taste wonderful with mole sauce with all these different, unique flavors combined.
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How do you say Mole?
Mole should technically be written as molé with the accented “e”. Mole is an Aztec word simply meaning sauce and is pronounced MOH-leh.
You had me at chocolate.
Wait. There’s Chocolate in Mole Sauce?
In Mexico, it’s not entirely uncommon to use chocolate in cooking. I balked at it at first but mom reminded me that barbecue sauce usually has sugar. Even ketchup has sugar. It’s just a little bit to take away any bitterness.
It’s not enough chocolate to make pudding no matter how much it may look like chocolate pudding. For your easy chicken tacos, I prefer to have something a little in between. You might say that it’s about the consistency of ketchup.
History of Mole Sauce
It’s said that mole was invented by a convent of nuns because they wanted something special for a visit from the archbishop. Be sure to read about it at America’s Test Kitchen.
It can take up to three days to make the traditional homemade mole sauce from scratch. Maybe mom and I may try that sometime, but for now, we are completely happy with the Dona Maria mole base. And, besides, they come in cute jars that make great juice glasses.
Easy Chicken Tacos for a One Skillet Meal
The first thing you will want to do is make your chicken golden and crispy. It already looks delicious, right?
Once you’ve crisped up the chicken, you will cook some bell pepper and onion in the same skillet. Set it all aside to make the mole sauce. The bell pepper and onion will be used in the tacos.
Making the Mole Sauce
When you buy the Dona Maria Mole, you need to understand that it’s not ready. It’s a sauce base, not the actual sauce. You need to add more to it.
Each family is going to add different things in different amounts. It’s also a matter of preference about how thick the sauce should be. I’ve seen it as thin as taco sauce and also as thick as chocolate pudding.
If you’ve never had mole, you will want to try it both ways and see how you like it.
When you first open the jar of Dona Maria mole sauce, use a fork to get it out of the jar and stir it well with the fork. The oils have separated and everything needs to be combined again.
You can see that it’s just a paste made of some spices and a little bit of liquid. It’s pretty chunky.
For this recipe, I’ve only used half the jar and I’ve saved the rest. Remember that it’s a flavor base, not the sauce itself.
The next steps are incorporating the other seasonings to finish the sauce and simmering the chicken in the sauce until done. It only takes about 15 minutes and wow, it smells wonderful!
This recipe makes a lot of mole sauce for simmering the chicken. Be sure to save it for something later. I ended up with about a quart remaining and I’ll be using it to make mole enchiladas.
What to Eat with Chicken Mole Tacos
Try some of these great recipes with your tacos so you will have an entire meal of Mexican food goodness.
- Spanish Rice with Tomatoes and Cilantro
- Mango Avocado and Jicama Salad
- Instant Pot Vegan Bean Dip
- Chicken Tinga Tacos Durados
Be sure to browse all our Mexican food recipes for more ideas.
Easy Chicken Mole Tacos with Dona Maria Sauce
- Large skillet with cover
- 6 Boneless Chicken Thighs
- 2 tablespoons Olive Oil
- ½ Onion, slivers
- 1 Bell Pepper, red, slivers
- 4 ounces Dona Maria Mole Sauce
- 3 ounces Tomato Paste
- 1 tablespoon Abuelita Hot Chocolate Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ½ teaspoon Red Chile Powder
- ½ teaspoon Cumin
- ½ teaspoon Allspice Powder
- 1 tablespoon Peanut Butter
- 2 cups Chicken Stock
- 12 Corn Tortillas
- Wash chicken with cool water and pat dry. If desired, season both sides with salt and pepper.
- Place olive oil in large skillet and put on medium high heat. Place chicken thighs in skillet and cook until golden and crispy, about 3-5 minutes. Turn and cook another 3-5 minutes. Remove chicken to separate plate and set aside.
- Place bell pepper and onion in same pan. Cook in oil until softened and a little blackened on the edges, about 8-9 minutes. Remove pepper and onion to separate plate and set aside.
- Open Mole Sauce to a separate bowl. With a fork, stir until smooth. Add tomato paste, chocolate powder, garlic powder, salt, red chile powder cumin, allspice and peanut butter to mole sauce. Stir well, breaking up the mole paste to combine.
- Place mole mixture in skillet on medium heat. Begin adding chicken stock a little at a time and combine thoroughly. Once melted, smooth and combined well, add chicken thighs back to skillet. Allow to come to a boil then reduce to simmer and cover. Simmer for 15 minutes.
- Remove lid and allow to continue cooking until sauce comes to desired consistency, about 5 minutes.
- Remove thighs to cutting board and allow to cool for about 8-10 minutes.
- Heat the corn tortillas in your preferred method. See notes below for different options.
- Slice chicken thighs. Add to a tortilla. Add mole sauce from the pan. Add some cooked pepper and onion. Add other condiments and garnishments as desired such as crumbled Queso Fresco, crema, avocado slices and cilantro.
- Brush each tortilla with a bit of cool water, stack in a foil wrapper and heat about 10-12 minutes in a 350° oven.
- Heat lightly in a skillet.
- Heat in a microwave. Place a bowl of water in the microwave at the same time to make a more humid environment.
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