Mole Chicken Tacos
Recipe Overview
Overview
Mole Chicken Tacos are a delightful fusion of flavors that truly capture the essence of Mexican cuisine. The dish begins with marinating boneless, skinless chicken thighs in a dry rub of garlic granules, salt, brown sugar, and black pepper, allowing the flavors to meld beautifully. The next step involves crafting a rich mole sauce, which is a labor of love that includes toasting various chilies and spices, creating a complex flavor profile that is both savory and slightly sweet.
The homemade tortillas are a game changer, adding a fresh and authentic touch to the tacos. The process of making tortillas from masa flour is simple yet rewarding, and they serve as the perfect vessel for the flavorful chicken and mole. Topped with pickled onions, cilantro, and queso fresco, these tacos are not just a meal; they are an experience.
The balance of flavors in the mole sauce, combined with the tender chicken and fresh toppings, makes these tacos a standout dish. Whether you’re hosting a casual gathering or simply looking for a satisfying weeknight dinner, Mole Chicken Tacos are sure to impress. The vibrant colors and rich aromas will have everyone coming back for seconds, making this recipe a must-try for any taco lover.
Recipe Details
Steps & Tips
Make a dry rub with garlic granules, salt, brown sugar, and black pepper.
Tip: Let the chicken dry brine overnight for better flavor.
Toast puya, guajillo, and ancho chilies with allspice, black pepper, cloves, and cinnamon.
Add tomatoes, onion, jalapeno, cilantro, garlic, bay leaf, and cumin to the toasted spices.
Incorporate toasted almonds and chicken stock.
Tip: Cook the mole for 2 to 3 hours to develop deep flavors.
Let the mole cook down for 2 to 3 hours.
Combine Maseca flour, corn flour, lard, salt, egg yolk, baking soda, and baking powder.
Slowly add water to the mixture and let it sit for about an hour.
Tip: Let the tortilla dough rest for about an hour for better texture.
Ball the dough and press it flat.
Tip: Use pickled onions for added acidity and flavor.
Add cut chicken to the mole.
Tip: Cook the chamorro low and slow for tender meat.
Salt and sear the chamorro on a flat top.
Combine cloves, bay leaves, coriander, Mexican oregano, cumin, garlic, onions, and ginger for the salsa.
Cook the chamorro low and slow with water.
Put pico de gallo and queso fresco on the plate.
Tip: Don't overseason; balance is key for depth of flavor.
Rub pork cushion with salt, garlic powder, paprika, onion powder, and cumin.
Place pork in the oven at 250°F.
Tip: Rehydrate dried chiles in warm water for better blending.
Soak California chiles in warm water.
Save seeds from chiles to make chili oil.
Cook sweet white onion, dates, sugar, and water together.
Tip: Use fresh ingredients for a more vibrant flavor.
Toast wajillo and California chiles for the pipian sauce.
Cook chicken with water, garlic, tomatoes, and onion.
Combine tomatoes, garlic, salt, and onions for salsa.
Tip: Stir the rice until it gets a brownish color for a flaky texture.
Plate the pipian with beans and rice.
Cook chopped onions until translucent.
Add meat to the cooked onions.
Tip: Shake your booty while chopping to keep the rhythm in cooking.
Add lime juice to the meat when almost ready.
Cook the handmade tortillas until brown.
Assemble tacos with onions, cilantro, salsa, radishes, lime, and jalapenos.
Tip: Handmade tortillas enhance the flavor and texture of tacos.
Mix masa with salt, baking soda, and pork stock.
Tip: Strain the sauce to remove solids for a smoother texture.
Roll masa around the pork filling and place in a tamale pot.
Steam tamales in a pot above water.
Tip: Aim for a 50/50 ratio of masa to filling for tamales.
Tip: Soften the corn husks in water to make them pliable for wrapping.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Mole sauce can vary greatly, with different regions in Mexico having their own unique recipes.
- •Toasting chilies enhances their flavor and aroma, making the mole richer.
- •Homemade tortillas are a staple in Mexican cuisine, providing a fresh and authentic taste.
- •Mole is often served with chicken, but it can also complement other proteins like pork or beef.
