Tacos de Pollo con Mole (Chicken Mole Tacos)

With this easy Mexican recipe, you can serve fall-off-the-bone chicken smothered in a flavorful sauce that rivals that of your favorite local Latin joint. It’s lightly sweet, a little smoky and full of big, bold sabor (flavor).

Serves: 6Prep: 3 hours 35 minutesCook: 3 hoursTotal: 6 hours 35 minutesDifficulty: Easy

Serves: 6


  • 3 tablespoons Salt, divided
  • 4 cloves garlic, smashed, divided
  • 1 shallot, peeled and sliced, divided
  • 6 sprigs thyme, divided
  • 1 tablespoon Nestlé® Abuelita™ Authentic Mexican Hot Chocolate Drink Tablets, crushed
  • 1⁄4 teaspoon Coarse Black Pepper
  • 4 chicken legs and thighs
  • 4 cups Olive Oil
  • 1 bulb fennel, diced
  • 1 large Haden mango, peeled and diced
  • 1 cup Herdez® Salsa Verde
  • 3 radishes, diced
  • 1⁄2 bunch cilantro, chopped
  • 1 cup Cacique® Queso Fresco
  • 1 package Mission® Street Tacos Corn Tortillas
  • 1 bag Takis® Fuego® chips, crushed
  • Chili pepper, to taste


  • In large sealable container, cover bottom with 1 tablespoon salt, half the garlic, shallots and thyme. In bottom of container, arrange chicken skin side up; sprinkle over remaining salt, garlic, shallots, thyme, chocolate tablets and pepper. Cover and refrigerate 3 hours.
  • Preheat oven to 225°F.
  • In deep baking dish, add olive oil. Arrange chicken in single snug layer. Cook 3 hours.
  • In medium-sized bowl, toss together fennel, mango, salsa verde, radishes and cilantro.
  • In pan, add ½ teaspoon chicken fat and cook tortillas until crispy.
  • Remove chicken from oil. Pull meat from bones.
  • Stuff tortillas with chicken. Top with queso fresco, salsa, chips and chili pepper.