Name: Mole Chicken Tacos
Yield: Serves 4 (makes 8 tacos, plus sauce for more tacos)
Cuisine: Mexican
Ingredients: 2 tablespoons canned chipotle chilies, chopped; 2½ pounds boneless, skinless chicken thighs; 1 ounce dark (72% cocoa solids) chocolate, broken into small pieces; 1½ teaspoons ground coriander; ½ cup chicken stock; ½ cup crumbled Cotija or feta cheese; 5 radishes, thinly sliced; ⅓ cup chopped cilantro; 8 (6-inch) homemade corn tortillas, or store-bought tortillas, warmed; 1 tablespoon tahini or peanut butter; ½ teaspoon salt; ½ teaspoon ground cinnamon; 1½ teaspoons chili powder; 1 (14.5-ounce) can fire-roasted crushed tomatoes with green chilies with juice; 1 poblano chile pepper, seeded and chopped; 1 tablespoon finely chopped garlic; 1 tablespoon olive oil; 1 large white onion (about 2 cups), chopped, divided; 2 teaspoons ground cumin

Preparation info

Serves
4
(makes 8 tacos, plus sauce for more tacos)

Difficulty
Easy

Appears in

Tacos A-Z

By Ivy Manning

Published 2023

About

A little spicy, sweet, nutty, with just a hint of dark chocolate, mole poblano is an irresistibly complex sauce from the Mexican state of Puebla. Though there’s plenty of controversy over the origins of the dish, it has its roots in Aztec culture. Making it is an art—with over 20 ingredients and a long list of steps including toasting chilies, grinding nuts and spices, and long simmering, it’s often made especially for festivals and celebrations.

My love of mole poblano has inspired