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.