Mole Tacos Recipe

Toast and rehydrate chilies

Heat a dry skillet over medium heat. Toast the ancho, pasilla, and optional mulato/guajillo chilies for 30–45 seconds per side until fragrant but not burned. Remove stems and shake out seeds. Place toasted chilies in a bowl and cover with 1 cup of very hot water. Let soak 20 minutes while you prepare other components.

Sear vegetables and bread

In the same skillet, add 1–2 tbs vegetable oil over medium-high heat. Sear the halved roma tomatoes cut-side down until blackened in spots, about 4–5 minutes. Add the chopped onion and whole garlic cloves and cook until softened and lightly browned, about 6–8 minutes. Add the bread pieces to the skillet and toast until golden, 2–3 minutes, then remove from heat.

Toast nuts and seeds

If nuts and sesame seeds are not pre-toasted, toast almonds/peanuts and sesame seeds in the skillet over medium heat, stirring often, until fragrant and lightly golden, 3–5 minutes. Remove from heat to cool slightly.

Blend mole

Drain chilies, reserving 1 cup of the soaking liquid. In a blender combine soaked chilies, seared tomatoes, onion, garlic, toasted bread, toasted nuts, sesame seeds, raisins, cocoa powder, ground cumin, ground cinnamon, and 1 cup of stock (reserve remaining). Purée until very smooth, adding chili soaking liquid as needed to blend. This should yield a thick paste—adjust with small amounts of stock to reach a smooth but saucy consistency.

Simmer and finish

Heat 2 tbs vegetable oil in a large saucepan over medium heat. Add the blended mole paste and cook, stirring frequently, for 6–8 minutes to deepen flavors and evaporate raw blender taste. Add remaining 1 cup stock, chopped dark chocolate, raisins (if not blended), salt, and brown sugar or piloncillo if using. Simmer gently, stirring, for 15–20 minutes until glossy and saucy. Taste and adjust salt, sugar, or cinnamon for balance. If too thick, thin with more stock or water, 2–4 tbs at a time.

Season the chicken (or pork) pieces with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbs vegetable oil in a skillet over medium-high heat. Sear meat in batches until browned on all sides, about 4–6 minutes. Remove and set aside.

Lower heat to medium, add the sliced onion and cook until translucent, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant. Return the seared meat to the pan, add 1/2 cup of the prepared mole sauce (reserve the rest for serving), cover, and simmer gently for 15–20 minutes for chicken (longer for pork until tender), until the meat is cooked through and flavored by the mole. Stir in lime juice and adjust seasoning.

Shred or chop the cooked meat into bite-sized pieces and toss with a few spoonfuls of mole to keep moist and saucy.

Warm corn tortillas over a dry skillet or on a griddle until pliable, about 30–60 seconds per side, or wrap in a damp towel and microwave 20–30 seconds.

Assemble tacos: place 1–2 tablespoons of shredded mole-coated meat on each tortilla, spoon a little extra mole sauce over the top, and finish with diced onion, chopped cilantro, and a sprinkle of queso fresco. Serve with lime wedges on the side.

Leftover mole: cool and refrigerate in an airtight container up to 4–5 days or freeze up to 3 months. Reheat gently with a splash of stock to loosen.