Get ready for a taste explosion with these Mole Barbecue Chicken Tacos! This recipe combines the deep, complex flavors of traditional Mexican mole with the smoky sweetness of classic barbecue sauce. The result is tender, juicy chicken with a rich, flavorful sauce, all wrapped up in a warm tortilla. Perfect for a weeknight dinner or a weekend gathering, these tacos are sure to become a new favorite.
What You’ll Need
- 1 lb boneless, skinless chicken breasts
- 1 cup of your favorite barbecue sauce
- 1/4 cup mole paste or 1/2 cup prepared mole sauce
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8-10 small corn or flour tortillas
- For Garnish:
- Chopped cilantro, diced red onion, crumbled cotija cheese, lime wedges
How to Make Mole Barbecue Chicken Tacos
Follow these simple steps to create your delicious tacos:
Step 1: Cook the Chicken
Season the chicken breasts with salt, pepper, chili powder, and cumin. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until cooked through. Remove the chicken from the skillet and let it rest for a few minutes before shredding it with two forks.
Step 2: Make the Mole Barbecue Sauce
In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the barbecue sauce and mole paste/sauce, and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
Step 3: Combine and Simmer
Return the shredded chicken to the skillet and stir to coat it with the mole barbecue sauce. Reduce the heat to low and let it simmer for at least 10 minutes to allow the flavors to meld together.
Step 4: Assemble the Tacos
Warm the tortillas according to the package directions. Spoon the mole barbecue chicken into the warm tortillas and top with your favorite garnishes like chopped cilantro, diced red onion, and cotija cheese. Serve with lime wedges on the side.
Your Taco Questions, Answered!
What is mole sauce?
Mole is a traditional Mexican sauce that is known for its complex flavor profile. It typically includes a mix of chili peppers, spices, fruits, nuts, and sometimes chocolate. There are many different types of mole, each with its own unique flavor.
Can I use a different type of chicken?
Yes, you can use boneless, skinless chicken thighs for a richer flavor. You can also use pre-cooked rotisserie chicken to save time. Just shred the chicken and add it to the sauce to heat through.
How can I make this recipe spicier?
To add more heat, you can add a pinch of cayenne pepper or a finely chopped jalapeño to the sauce. You can also use a spicier barbecue sauce or a mole with a higher heat level.
What are some good side dishes for these tacos?
These tacos pair well with a variety of side dishes, such as Mexican rice, black beans, or a fresh corn salad. A side of guacamole and chips is also a great addition.
Tips for Taco Perfection
- Toast your tortillas: For the best flavor and texture, toast your tortillas in a dry skillet over medium heat for about 30 seconds per side, or until they are warm and slightly browned.
- Don’t overcrowd the pan: When cooking the chicken, make sure not to overcrowd the pan. This will ensure that the chicken browns nicely and cooks evenly.
- Let the sauce simmer: Allowing the sauce to simmer for at least 10 minutes is key to developing a deep, rich flavor.
Mole Barbecue Chicken Tacos Recipe
Equipment
- large skillet
Ingredients
For the Tacos
- 1 lb boneless, skinless chicken breasts
- 1 cup barbecue sauce
- 1/4 cup mole paste or 1/2 cup prepared mole sauce
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8-10 small corn or flour tortillas
For Garnish
- Chopped cilantro
- Diced red onion
- Crumbled cotija cheese
- Lime wedges
Instructions
- Season the chicken breasts with salt, pepper, chili powder, and cumin. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until cooked through. Remove the chicken from the skillet and let it rest for a few minutes before shredding it with two forks.
- In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the barbecue sauce and mole paste/sauce, and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
- Return the shredded chicken to the skillet and stir to coat it with the mole barbecue sauce. Reduce the heat to low and let it simmer for at least 10 minutes to allow the flavors to meld together.
- Warm the tortillas according to the package directions. Spoon the mole barbecue chicken into the warm tortillas and top with your favorite garnishes like chopped cilantro, diced red onion, and cotija cheese. Serve with lime wedges on the side.
