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Chicken mole tacos recipe

Chicken mole tacos recipe

5 ratings

This delicious chicken taco recipe is bound to be a family favourite, with dark chocolate adding a depth of flavour, this is not one to miss! See method

  • Serves 6
  • Takes 1 hr 45 mins
  • 724 calories / serving
  • Freezable

Ingredients

  • 100g unsalted peanuts
  • 2 tbsp vegetable or sunflower oil
  • 2 onions, chopped
  • 2 garlic cloves, thickly sliced
  • 2 fresh red chillies, halved lengthways
  • 2 tsp ancho chilli flakes
  • 4 tsp chipotle paste
  • 1 tsp dried oregano
  • 2 tsp ground cumin​
  • ½ tsp ground cinnamon
  • 2 tsp brown sugar
  • 400g tin chopped tomatoes
  • 1kg skinless and boneless chicken thigh fillets
  • 1 chicken stock cube
  • 50g 74% dark chocolate, broken into chunks

To serve

  • ½ small red cabbage, finely shredded
  • 2 avocados, diced
  • 2 limes, 1 juiced, 1 cut into wedges
  • 12-pack taco shells, warmed to pack instructions
  • 300ml pot soured cream (optional)
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    3020kj
    724kcal     36%

  • Fat

    46g 66%

  • Saturates

    11g 55%

  • Sugars

    13g 14%

  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 31.7g Protein 40.9g Fibre 8.5g

Method

  1. Toast the peanuts in a large, lidded frying pan or flameproof casserole dish over a medium heat for 6-10 mins, until golden. Set half aside and tip the rest into a food processor.
  2. Heat half the oil in the empty frying pan over a low-medium heat and fry the onions, garlic, chilli halves and ancho chilli flakes for 10 mins, or until soft. Stir in the chipotle paste, oregano, spices and sugar, and fry for 1 min, then transfer everything to the food processor with the nuts. Add the chopped tomatoes (set aside the empty tin) and blitz to a relatively smooth sauce. 
  3. Heat the remaining oil in the frying pan over a high heat and brown the chicken thighs (in batches if necessary) for 2-3 mins on each side until golden all over, then transfer to a plate. 
  4. Return the mole sauce to the pan with a tinful of water and bring to a gentle simmer. Crumble in the stock cube and stir in the chocolate until melted, then nestle the chicken thighs and add any juices into the sauce (if your pan is now too small, transfer everything to a flameproof casserole dish).
  5. Cover and reduce the heat so the sauce is gently bubbling. Cook for 40 mins, then remove the lid and cook for another 30 mins to thicken. Meanwhile, toss the red cabbage and avocados separately with half the lime juice each; set aside. Roughly chop the reserved peanuts.
  6. Use two forks to shred the chicken into the sauce. Serve the chicken mole spooned into warm taco shells and top with red cabbage and avocado, soured cream (if using) and chopped peanuts, with lime wedges for squeezing over. 

Tip: Cook in a slow-cooker: prepare the recipe to the end of step 3, then put the sauce, chicken, stock cube and chocolate into a slow-cooker. Add 100ml water and cook on high for 2 hrs or low for 4-5 hrs. Shred the chicken, then serve as below.

See more Tasty taco recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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