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two mole tacos on white plate

Chicken Mole Tacos

These chicken tacos are made with chicken thighs tossed in an easy mole sauce and topped with your favorite fixings.
Course Tacos
Cuisine Mexican
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12
Calories 282kcal
Author Ryan Beck


Mole Sauce

  • 2 tablespoon olive oil
  • 1 cup white onion, chopped
  • ½ poblano pepper, diced
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon cinnamon
  • 5 cloves garlic, minced
  • 2 ½ tablespoon chili powder
  • 2 tablespoon all-purpose flour
  • 2 ½ cups low-sodium chicken stock
  • ¼ cup dark chocolate chips
  • 3 tablespoon almond butter
  • 1 tablespoon tomato paste
  • ½ teaspoon sea salt


  • 2 tablespoon olive oil
  • 2 lbs boneless, skinless chicken thighs
  • salt and black pepper
  • 4 ears corn, shucked and kernels removed (2 cups)
  • ½ red onion, diced
  • ½ cup fresh cilantro, chopped
  • ½ cup feta cheese
  • 2 avocado, diced
  • 2 limes, sliced into wedges
  • 12 flour tortillas


Mole Sauce

  • Heat olive oil in large saucepan over medium heat. Add onion, poblano pepper, oregano, cumin and cinnamon and cook for about 10 minutes or until onion is tender, stirring occasionally.
  • With about 1 minute left, add garlic and combine. Mix in chili powder and flour and stir for about 2 minutes until combined. Gradually add chicken stock, whisking constantly and scraping up bits on bottom of pan. Bring to boil and simmer for about 5 minutes.
  • Remove from heat and use immersion blender to puree until smooth.
  • Return saucepan to medium-high heat and stir in the chocolate, almond butter, tomato paste and salt. Simmer for 5 minutes or until sauce has thickened. Adjust for salt if needed. Serve warm.


  • Heat large skillet over medium-high heat and add oil. Season chicken with salt and pepper and cook for 4 minutes per side or until cooked through. Dice chicken into cubes and toss 1 cup of the mole sauce with it in a large bowl. Set aside.
  • Place rack 6 inches from top of oven and turn broiler on. Butter the corn and broil for 10 minutes, turning the corn every couple of minutes until charred. Cut the corn off the cob.
  • For tortillas, heat small skillet over medium heat and cook for 30 seconds on both side. Serve the mole chicken with some corn and additional toppings.


  • You control the level of heat with the mole sauce based off the spices. If you want it spicier, add more chili powder. If you want it milder, remove the poblano pepper.
  • You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
  • If you don't want to cook chicken, just use 4 cups of shredded rotisserie chicken.
  • Leftovers will last in an airtight container for 3-4 days in the fridge or 3 months in a freezer.


Serving: 1g | Calories: 282kcal | Carbohydrates: 25g | Protein: 17g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 66mg | Sodium: 531mg | Potassium: 217mg | Fiber: 5g | Sugar: 5g