Mole Barbecue Chicken Tacos

by
Mole Barbecue Chicken Tacos

Why You’ll Love This Recipe


Mole Barbecue Chicken Tacos combine the deep, smoky sweetness of barbecue with the rich, chocolatey complexity of traditional Mexican mole sauce. This fusion results in a bold, mouthwatering flavor experience that’s both comforting and exciting. The tacos are easy to prepare yet impressive enough to serve at gatherings, bringing together the best of American BBQ and authentic Mexican cuisine in one satisfying bite.

Ingredients

  • 2 cups cooked, shredded chicken (rotisserie works great)
  • 1/2 cup barbecue sauce (your favorite brand or homemade)
  • 1/4 cup mole sauce (store-bought or homemade)
  • 8 small corn or flour tortillas
  • 1/2 cup crumbled queso fresco or shredded cheese
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup finely chopped red onion
  • 1 avocado, sliced
  • Lime wedges, for serving
  • Optional: pickled jalapeños or hot sauce for extra heat

Directions

  1. In a medium saucepan over low heat, combine the shredded chicken, barbecue sauce, and mole sauce. Stir well to coat the chicken evenly and heat until warmed through, about 5–7 minutes.
  2. While the chicken heats, warm the tortillas in a dry skillet over medium heat or wrap them in foil and heat in a 350°F oven for 10 minutes.
  3. To assemble, spoon the mole barbecue chicken onto the center of each tortilla.
  4. Top with crumbled queso fresco, chopped onion, cilantro, and avocado slices.
  5. Serve with lime wedges on the side and optional pickled jalapeños or hot sauce for added flavor.

Servings and Timing

  • Makes 8 tacos (serves 4 people)
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes

Variations

  • Vegetarian Option: Substitute chicken with shredded jackfruit or sautéed mushrooms for a plant-based version.
  • Spicy Twist: Mix some chipotle in adobo into the barbecue-mole sauce for extra heat and smokiness.
  • Cheese Swap: Use cotija, Monterey Jack, or even a smoky gouda for a different cheese experience.
  • Tortilla Choice: Try blue corn tortillas or swap for lettuce wraps for a low-carb option.

Storage and Reheating

  • Storage: Store leftover mole barbecue chicken in an airtight container in the fridge for up to 3 days. Keep tortillas and toppings separate for best texture.
  • Reheating: Reheat chicken in a skillet over medium heat or in the microwave until hot. Warm tortillas just before serving to keep them soft and pliable.

FAQs


Can I make this recipe ahead of time?
Yes, you can prepare the mole barbecue chicken up to two days in advance. Reheat and assemble tacos just before serving.

Is mole sauce spicy?
Traditional mole has a mild to medium spice level with complex flavors from chilies, chocolate, and spices. You can control the heat by choosing a milder or spicier version.

What kind of barbecue sauce works best?
A smoky, slightly sweet barbecue sauce complements mole sauce well, but feel free to use your favorite.

Can I freeze the chicken mixture?
Yes, the chicken with sauce freezes well for up to 2 months. Thaw in the fridge overnight and reheat before using.

Conclusion


These Mole Barbecue Chicken Tacos are a flavor-packed twist on taco night. By blending two beloved culinary traditions—Mexican mole and American barbecue—you get a unique and satisfying dish that’s sure to become a new favorite. Perfect for weeknight dinners or special occasions, these tacos deliver bold flavor with minimal effort.

MORE RECIPES HERE