These shredded chicken tacos are a cinch to make especially with the help of an old family friend, Doña Maria. Doña Maria is a brand of mole paste and it's the only kind of mole I ate growing up with my Mexican grandparents. Over the years I've learned to make various mole sauces from scratch, but every once in a while I crave the mole that my grandparents made.
Using homemade chicken broth to dissolve the mole paste makes for a flavorful and luxurious sauce. I make the entire jar of mole paste, then save half of the sauce in the fridge or freezer to use later in the week (or month). Mole paste can be used to make enchiladas, chili, BBQ sauce, chilaquiles, and these finger-lickin' good Tacos de Mole made with shredded chicken. But mole paste also pairs nicely with turkey, pork, and even shrimp.
This quick and easy shredded chicken mole is delicious wrapped in warm corn tortillas topped with chopped onion and cilantro. But it can also be served as a filling for burritos and/or tostadas.
Tacos de Mole
- 2 lbs. bone-in chicken breast
- 2 cloves garlic
- 1 sprig fresh cilantro
- 1/2 medium onion
- Corn tortillas
- Chopped onion
- Chopped cilantro
For the mole sauce:
- 2 tablespoons canola or vegetable oil
- 1 (8.25 oz.) jar of mole paste (I use Doña Maria)
- 5 cups chicken broth
- 1/4 cup sugar
Place the chicken, garlic, onion, and cilantro in a dutch oven or large stockpot with 10 cups of water. Season with salt and black pepper; cover and cook over medium-high heat until chicken is fully cooked. Remove from heat and let cool slightly. Shred the cooked chicken using two forks or by hand.
For the mole sauce: Heat 2 tablespoons of canola or vegetable oil in a large skillet over medium-high heat. Add the mole paste and 2 cups of chicken broth; use a potato masher to help break up the mole paste, stirring until completely dissolved. (I use the broth the chicken was cooked in.) Stir in the remaining chicken broth and the sugar. Season with salt, if necessary. Once the mole sauce starts to bubble, remove half of the sauce. (Let the reserved sauce cool completely. Refrigerate or freeze the reserved mole sauce in an airtight container to use later. Recipe suggestion coming soon! Mole sauce can be refrigerated for 1 week.)
Add the shredded chicken to the skillet with the remaining mole sauce, and continue to simmer until heated through. Remove from heat.
To serve the tacos spoon 2 to 3 tablespoons of the chicken mole filling on to the center of warm corn tortillas. Garnish with chopped onion and cilantro. Enjoy!
*Time saving tip: Use shredded rotisserie chicken and 1-quart of chicken broth.
**This is not a sponsored post! Doña Maria mole paste is an old family favorite that I always have on hand in my pantry.
If you love chicken tacos, then be sure to check out my recipe for Tacos de Pollo a la Mexicana (Shredded Chicken Tacos).