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Mole Chicken Tacos Recipe

For Cinco De Mayo this year MEAT! is breaking out one of our favorite traditional Mexican recipes that combines flavors you’d normally never put together. Our Mole Chicken Street Taco recipe combines hot chiles, earthy spices and even chocolate to create a spicy and sweet combination that you won’t want to put down.

Mole is a traditional Mexican sauce that is often kept alive for years at a time by using a small portion of the last batch to build the next. Often families hone their Mole over the years to make something uniquely flavored for them. It can have up to 30-different ingredients, and most people keep that recipe as secret as the KFC Secret Blend.

Fortunately, we can buy quality Mole starters at local Mexican markets, at your usual grocery store and even online. If you’re looking for some Mole near you, Dona Maria, Ya Oaxaca, El Mexicano, Fredericks, Goya and Teloloapan are all easy-to-find versions.

For Cinco De Mayo we are offering 25% off on the .5 HP Dual Grind Grinder or the MEAT! Chamber Vacuum Sealer With Oil-less Pump for the first 50 uses with the coupon code "cinco-de-mayo-2024" at checkout from May 5th through the rest of the month.

Prep Time: 15 Minutes

Cook Time: 1-2 Hours

Estimated Servings: 4-6 People

INGREDIENTS:

  • Corn or Flour tortillas
  • 4 Chicken Breast
  • 8oz. Mole Sauce
  • 4 Cloves Garlic, diced
  • Cilantro, stemmed and chopped
  • ¼ C. Red Onion, diced
  • ¼ C. White Onion, diced
  • Lime Slices
  • Kosher Salt
  • Coarse Ground Pepper
  • Green Bell or Poblano Pepper, seeded and diced

Recommended Optional Toppings:

  • Avocado
  • Black Beans
  • Sour Cream
  • Cotija Cheese
  • Serrano or Jalapeño Pepper

EQUIPMENT

  1. MEAT! Vacuum Sealer Bags
  2. MEAT! Chamber Vacuum Sealer or MEAT! Chamber Vacuum Sealer With Oil-less Pump
  3. MEAT! Sous Vide Cooker

Mole Chicken Tacos Directions:

  1. Place the MEAT! Sous Vide cooker in a tall pot and fill the pot with warm water above the minimum fill line. Set the sous vide temperature to 150 degrees.
    • Dice your garlic, onions and peppers then set them aside.
  2. Season the chicken with kosher salt and coarse ground pepper.
  3. Place your chicken in a bowl and add your diced garlic, peppers and white onion.
    • Leave the red onion raw to use as a topping on your tacos when we’re finished.
  4. Add your Mole sauce to the bowl and mix until your chicken is thoroughly coated
  5. Pour the contents of the bowl into an appropriately sized MEAT! Vacuum Sealer Bag and seal it.
  6. Fully submerge your mole chicken taco filling and allow it to cook for at least 2-hours. The longer the cook the more tender your chicken will be.
  7. As your taco filling cooks, prepare your optional toppings. Cilantro, jalapeño, serrano, avocado, black beans, cotija cheese and lime are all delicious toppings.
    • If you’re using corn tortillas prepare them by warming in a skillet for approximately 20-seconds per side until they’re flexible enough for your tacos.
  8. After two hours remove the chicken from the MEAT! Sous Vide cooker.
  9. Pour the contents of the sous vide bag into a large bowl and shred your chicken. It should be tender enough to fall apart with minimal effort.
    • Serve on warm tortillas with your optional sides.
  10. Pro Tip: Save your mole taco meat leftovers and use them in other recipes throughout the week. We’ve had mole chicken omelets, quesadillas and we even made a pot of chili with it!
  11. Using the MEAT! 15-lb Stuffer, press your final meat mixture into the canister. You will want to make sure you get it packed down to remove any air bubbles from the meat.

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