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I personally use and love these products in my kitchen. I only recommend what I trust!
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Mole, that intensely flavored sauce hailing from Mexico, can sound intimidating, right? I get it. The ingredient list sometimes looks like it came out of a history book. But trust me, the depth of flavor is SO worth it. We're talking smoky, sweet, spicy, and just a little bit chocolatey. I first tried mole at a tiny little restaurant in Oaxaca City during my study abroad, and it completely blew my mind. I've been chasing that flavor ever since. This recipe tries to capture a little bit of that magic, without requiring days of work.
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Making these tacos isn't just about following a recipe; it’s about experiencing a culture. Feel free to adjust the spices to your liking. Want it hotter? Add more chile de árbol! Prefer a sweeter flavor? A touch more chocolate won't hurt. I like to get my chicken cooking low and slow in my dutch oven, the flavors really meld together so nice, ya know? Just be sure not to burn the spices when you are toasting them; I may have done that once or twice, and let me tell you, there's no coming back from that bitter flavor!
Serve these tacos with your favorite toppings. I'm a big fan of fresh cilantro, diced onions, a squeeze of lime, and maybe a dollop of Mexican crema if I'm feeling fancy. And don't forget the warm tortillas! Seriously, find the best tortillas you can – it makes all the difference. What does this mean for you? Well, if you have never tried authentic Oaxacan mole, this recipe is the perfect starting point. And if you already love mole, get ready to have a new favorite way to enjoy it. This dish is about as comforting and flavorful as it gets; I'd be willing to bet that your family and friends will think so, too!
Required Equipments
- Large Pot or Dutch Oven
- High-Powered Blender
- Skillet
- Mixing Bowls
- Measuring Cups and Spoons
Oaxacan Mole Chicken Tacos: A Taste of Oaxaca in Every Bite: Frequently Asked Questions
Oaxacan Mole Chicken Tacos: A Taste of Oaxaca in Every Bite
These Oaxacan Mole Chicken Tacos bring the vibrant flavors of Oaxaca to your kitchen. Tender chicken simmered in a rich, complex mole sauce, served in warm tortillas with fresh toppings—a culinary adventure you won't want to miss!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 30 minutes
Cook Time: 90 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Toast the spices and chiles: In a large, heavy-bottomed pot or Dutch oven, heat over medium heat. Add the ancho chiles, guajillo chiles, cumin seeds, coriander seeds, cloves, and cinnamon stick. Toast for 3-5 minutes, stirring constantly, until fragrant and slightly darkened. Be careful not to burn them!
- Rehydrate the chiles: Remove the toasted spices and chiles from the pot and set aside. Place the chiles in a bowl and cover with 2 cups of hot water. Let them soak for 20-30 minutes until softened. This step is crucial for extracting the full flavor from the chiles.
- Prepare the chicken: While the chiles are soaking, season the chicken thighs generously with salt and pepper. In the same pot you used to toast the spices, heat the olive oil over medium-high heat. Sear the chicken thighs on both sides until browned. Remove the chicken from the pot and set aside.
- Sauté the aromatics: In the same pot, add the chopped onion and garlic. Sauté for 5-7 minutes, until softened and translucent. Add the chopped tomatoes and cook for another 5 minutes, stirring occasionally.
- Blend the mole sauce: Drain the soaked chiles, reserving 1 cup of the soaking liquid. In a high-powered blender, combine the rehydrated chiles, toasted spices, sautéed aromatics, almonds, raisins, chocolate, chicken broth, apple cider vinegar, and the reserved soaking liquid. Blend until smooth. Be patient; it may take a few minutes to get a really smooth sauce.
- Simmer the mole and chicken: Pour the mole sauce into the pot. Bring to a simmer over medium heat. Add the seared chicken thighs to the pot, making sure they are submerged in the sauce. Reduce the heat to low, cover the pot, and simmer for 1-1.5 hours, or until the chicken is cooked through and very tender. The sauce should thicken slightly as it simmers.
- Shred the chicken: Remove the chicken thighs from the pot and shred them with two forks. Return the shredded chicken to the pot and stir to combine with the mole sauce. Taste and adjust seasoning as needed.
- Warm the tortillas: While the chicken is simmering in the mole sauce, warm the tortillas according to package instructions. You can warm them in a dry skillet, in the microwave, or in a tortilla warmer.
- Assemble the tacos: To assemble the tacos, spoon the mole chicken onto warm tortillas. Top with your favorite toppings, such as chopped cilantro, diced onion, a squeeze of lime, and Mexican crema, if desired.
- Serve and enjoy: Serve the Oaxacan Mole Chicken Tacos immediately. Enjoy the explosion of flavors in every bite!
📝 Notes
- For a spicier mole, add 1-2 chile de árbol to the sauce.
- If you can't find Mexican chocolate, use semi-sweet chocolate with a pinch of cinnamon.
- The mole sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
🍎 Nutrition
Calories: 450 kcal
Protein: 35 g
Fat: 20 g
Carbohydrates: 40 g
Fiber: 8 g
Calcium: 80 mg
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