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Chicken Mole Monarca Tacos

Prep Time 15 minutes

Cook Time 40 minutes

Total 55 minutes

Difficulty Intermediate

Servings 4

Ingredients

Everything you need, organized for ease

For the Chicken

Key Ingredient

For the Mole Sauce

To Serve

Featured ingredient

Crafted with over 20 authentic ingredients. No preservatives, no artificial colors. The flavor your grandmother would recognize.

Step by step to perfection

Season the chicken. Pat chicken dry. Season evenly with salt and pepper.

Brown. Heat oil in a wide pan over medium heat. Sear chicken 4–5 minutes per side until golden brown. Remove and set aside.

Build the sauce. Lower heat. Add Monarca Mole Paste. Slowly whisk in 1 cup hot broth until smooth and glossy.

Develop. Gradually add remaining broth, stirring constantly, until sauce is silky and coats the back of a spoon.

Simmer. Return chicken to the pan. Spoon sauce over the top. Cover and simmer gently 20–25 minutes, until internal temp reaches 165°F.

Finish. Uncover and simmer 5–10 more minutes if you want a thicker sauce.

Serve. Shred or serve whole over warm tortillas. Top with sesame seeds, cilantro, and pickled onions.

Notes from our kitchen

Texture

If the sauce gets too thick, add hot broth one tablespoon at a time — never cold water, it breaks the sauce.

Variation

Works equally well with turkey or duck. In Oaxaca, turkey is traditional for festive occasions.

Pairing

Serve alongside steamed white rice or warm corn tortillas. A cold hibiscus agua fresca balances the richness.

Storage

Mole tastes even better the next day. Store in an airtight container for up to 4 days, or freeze for up to 3 months.

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