Chicken Tacos with Mole Sauce

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Uses pre-made mole paste and shredded chicken, topped with jack cheese and cilantro.
  • PrepN/A |
  • TotalN/A |
  • Serves12 Tacos


    • 1/3 cup mole negro or mole rojo paste or 3 s left over homemade mole sauce **
    • 2 cups low-sodium defatted chicken broth
    • 3 cups shredded roasted chicken (you can use deli rotisserie chicken for a time saving substitute
    • 12 corn tortillas, 6 - 8" in diameter
    • 1 cup shredded Monterey Jack cheese


Whisk together mole and broth in a medium sized saucepan and bring to a boil. Add the chicken and simmer over medium-low heat for about 10 minutes.  Keep sauce warm.

Microwave tortillas wrapped in a clean kitchen towel for about 2 minutes until soft and pliable.  You can also place the wrapped tortillas in the top of a bamboo or metal steamer and allow to steam for 5 minutes.

Arrange 4 tortillas on your work surface and keep the remaining tortillas covered. Fill each tortilla with 3 - 4 tablespoons of chicken.  Roll the tortillas into long tight cylinders and transfer to a warmed platter. Repeat with the remaining tortillas and chicken.

Spoon about 3/4 cup of the mole sauce atop the tacos.  Garnish with the shredded cheese and cilantro and lime wedges.  Serve and pass additional mole sauce.

**While this recipe uses Mayordomo mole any mole sauce can be substituted.

Additional Notes

Chopped cilantro and lime wedges for garnishish
Recipes From - The Gourmet Food And Cooking Resource