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Soft corn tortillas filled with tender shredded chicken coated in a velvety, chocolate-spiked mole sauce made with ancho chilli flakes. These tacos are smoky, rich, and utterly moreish.

Shredded chicken ‘ancho’ mole tacos

from the greenfields' kitchen

This recipe brings together the deep, complex flavour of mole poblano – a classic Mexican sauce – with the comfort of shredded chicken tacos. Using Greenfields ancho chilli flakes, the sauce is layered with sweetness, spice, and warmth, enriched with dark chocolate and traditional spices. Serve with all your favourite taco toppings for an unforgettable taco night at home.

Portions: Serves 4–6 (approx. 12 tacos)
Prep time: 20 minutes
Cooking time: 40 minutes

For the chicken:

  • 500g skinless, boneless chicken thighs or breasts

  • 500ml chicken stock

  • 1 tsp fine sea salt

  • 1 tsp dried oregano

For the mole sauce:

  • 2 tbsp ancho chilli flakes

  • 1 medium onion, chopped

  • 3 cloves garlic, peeled

  • 1 slice white bread or 1 small tortilla, torn into pieces

  • 2 tbsp raisins

  • 1 tbsp sesame seeds, plus extra to garnish (optional)

  • 1 tsp ground cumin

  • 1 tsp ground cinnamon

  • 1/2 tsp ground cloves

  • 1/2 tsp dried oregano

  • 200g chopped tinned tomatoes

  • 30g dark chocolate (70% cocoa solids), chopped

  • 2 tbsp sunflower oil or neutral oil

  • Salt and black pepper, to taste

To serve:

  • 12 small corn or flour tortillas

  • Pickled red onions

  • Shredded lettuce

  • Sliced radish

  • Fresh coriander leaves

  • Feta or crumbly white cheese, to sprinkle

  • Lime wedges


1. Cook & shred the chicken:

  • In a saucepan, add chicken, stock, salt, and oregano. Simmer gently for 20–25 mins until tender.

  • Remove chicken, shred with forks, and set aside. Reserve 200ml of the cooking stock.

2. Make the mole:

  • Toast the ancho flakes in a dry pan for 30 seconds (don’t burn).

  • In a pan with oil, fry onion, garlic, bread, and raisins until lightly golden.

  • Add sesame seeds, cumin, cinnamon, cloves, and oregano. Stir for 1 minute.

  • Add tomatoes and toasted ancho flakes, simmer briefly, then blend with reserved chicken stock until smooth.

  • Return to pan, simmer for 15–20 minutes. Stir in chocolate and cook until glossy and thick. Season to taste.

3. Mix chicken with mole:

  • Add shredded chicken to the mole sauce and stir to coat. Heat through for 5 minutes on low.

4. Warm tortillas & assemble:

  • Warm tortillas in a dry pan or oven.

  • Fill each with mole chicken, top with pickled onions, lettuce, radish, cheese, and fresh coriander.

  • Serve with lime wedges for squeezing.

(per serving, based on 6 servings):

  • Energy: ~410 kcal

  • Protein: ~28g

  • Fat: ~20g

  • Saturates: ~6g

  • Carbohydrates: ~25g

  • Sugars: ~7g

  • Fibre: ~4g

  • Salt: ~1.3g

IN THIS RECIPE:

Mexican

RECIPE CATEGORIES

RECIPE KEYWORDS

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