Mole is one of our absolute favorite Mexican dishes. It is also one of the most complicated dishes to get right and features a LOT of ingredients (20 ingredients on average for the typical mole poblano). If you’ve never tried mole before, I highly recommend it. It is a combination of different peppers, chocolate, sesame seeds, amongst other things, and is packed with flavor. Last year when we attended the Dallas Chocolate Festival, we met the people from Hernan Mexico. All of their products are made in Mexico with artisan groups and producers! The products are available for sale online and in some specialty food stores. We immediately bought some and were blown away by the taste. We never thought we could get the authentic mole flavor from a jar!
We wanted to share how seriously simple it is to create your favorite mole at home. One of the nice things about the Hernan mole poblano is that it is 100% all natural and vegan, so for our vegetarian friends, you can add your favorite veggies in instead of meat and have some delicious tacos! For our meat-eating friends, we prefer mole with chicken, so in honor of taco Tuesday, we decided to make some mole chicken tacos.
We start by poaching some boneless skinless chicken thighs and then shredding them. Then, we make the mole sauce by simply mixing together 1/2 cup of the mole poblano and 1 cup of the broth from poaching the chicken and bringing to a simmer. You mix in the shredded chicken and thin out the sauce as needed. We added about 1/2 cup more of the broth. That’s it!! How amazing is that??
We like to top our tacos with quick pickled red onions (recipe here), sesame seeds, cilantro, and avocado.
Link to buy this mole is here! We’ve tried some of their other products like their Mole Pipian and their Mexican Hot Chocolate and they are all amazing! Can’t say enough about the quality of their products.
This post was done in partnership with Hernan Mexico but the opinions expressed here are 100% our own.
Mole Chicken Tacos
Ingredients
- 1 pound Boneless Skinless Chicken Thighs can also use chicken breasts
- 1/2 cup Hernan Mole Poblano Sauce
- 1.5 cups Chicken Broth
- 1 Tablespoon Kosher salt
- 4-6 Flour Tortillas
- Pickled Red Onions for topping
- cilantro for topping
Instructions
- Bring a pot of salted water to a boil. Add in chicken thighs and cover. Let chicken poach for about 15 minutes until cooked through (longer if using chicken breasts). Remove chicken and let cool. Reserve broth.
- Once chicken has cooled, shred the meat using 2 forks or with the paddle attachment on a stand mixer. Set aside.
- In a saucepan over low-medium heat, add in the Hernan Mole Poblano sauce. Thin the sauce with 1 cup of the reserved chicken broth. Bring to a simmer.
- Add in shredded chicken and let cook for about 5-10 minutes, adding additional chicken broth as needed, we added another 1/2 cup.
- Briefly heat up your tortillas over your gas burners, or in the oven.
- Spoon mole chicken into the tortillas and top with pickled red onions and cilantro.