Shredded Chicken Tacos with Mole Sauce with Goat Cheese

Servings: 12 | Time: 30

A rotisserie chicken is a quick-fix step in these tacos. The mole sauce is rich and deeply flavored – use it as a sauce for roasted fish and meats as well.


For Chicken Tacos:


  1. In medium saucepan combine shredded chicken, mole sauce, and raisins. Cook; stirring over medium until heated through.


  1. Top warmed tortillas with mole sauced chicken. Garnish with cold crumbled goat cheese, cilantro leaves, and peanuts. Serve immediately with lime wedges.


For Mole Sauce:


  1. In large, dry skillet toast ancho chile 2 to 3 minutes or until fragrant, turning occasionally. Remove from skillet. Remove stem and seeds from cooled ancho chili. Tear into large pieces; set aside.


  1. Heat oil in skillet over medium heat. Add onion; cook 3 minutes or until soft. Add cocoa powder, chili powder, cinnamon, cumin, and salt. Cook, stirring constantly, 2 to 3 minutes. Add tomato sauce, chicken stock, ancho pieces, raisins, and peanut butter. Bring to boil; reduce heat. Simmer 20 minutes on low. Transfer mixture to blender or food processor. Cover: blend until smooth, adding water as needed until desired consistency. Set aside until needed.


  1. Make Ahead Tip:

Mole sauce and shredded chicken can be prepared in advance and heated through just before serving.


  1. Storage:

Refrigerate leftover mole sauce in airtight container up to 3 days or freeze up to 1 month.




Chicken Tacos:


1          purchased roasted chicken, shredded (about 1 pound)

1          cup Mole Sauce (see recipe below)

2          tablespoons golden raisins

12         4-inch Homemade Flour Tortillas, warmed (see recipe)

4          ounces goat cheese (chevre)

1/3        cup fresh cilantro leaves

1/4        cup roasted peanuts, coarsely chopped

Lime wedges


Mole Sauce:


1          dried ancho chile

2          tablespoons vegetable oil

1          small yellow onion, finely chopped

3          tablespoons unsweetened cocoa powder

2          tablespoons chili powder

1/2        teaspoon ground cinnamon

1/2        teaspoon ground cumin

1/4        teaspoon salt

1          8-ounce can tomato sauce

1          cup chicken stock

1/4        cup golden raisins

1          tablespoon peanut butter

1/3 to 1/2  cup water