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Cheater’s Chicken “Mole”

Cheater’s Chicken “Mole”

By Courtney HillMarch 26, 2025

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Rating

This cheater’s mole might make purists balk, but it’s too good for us to care. You’ll be surprised by how a handful of pantry ingredients can be transformed into a rich, flavorful sauce in an hour. Tahini is the surprise ingredient—it adds depth, nuttiness and a subtle creaminess. Corn tortillas thicken the sauce and are served alongside for dipping and scooping. Don’t forget to reserve 2¾ cups of the liquid after poaching the chicken; you’ll need it as a base for the sauce. We like to serve this sprinkled with chopped cilantro and toasted sesame seeds.

Ingredients
  • 3

    medium ancho chilies, stemmed and seeded

  • 2

    medium garlic cloves, peeled

  • 1

    teaspoon ground coriander

  • ¼

    teaspoon ground cloves

  • ¼

    teaspoon ground cinnamon

  • Kosher salt and ground black pepper

  • 4

    8- to 10-ounce boneless, skinless chicken breasts

  • 2

    tablespoons tahini

  • 1

    tablespoon tomato paste

  • 1

    teaspoon unsweetened cocoa powder

  • 3

    6-inch corn tortillas, torn into rough 1-inch pieces, plus warm tortillas to serve

  • 2

    tablespoons raisins

Step 1

In a large saucepan over medium-high, toast the chilies and garlic, turning, just until the chilies are fragrant, 2 to 3 minutes, and the garlic is charred, about 5 minutes; transfer each to a plate as they are done. To the empty pan, add 4 cups water, the coriander, cloves, cinnamon and 2 teaspoons salt. Simmer over medium-high, then reduce to low and add the chicken. Cover and simmer gently until the thickest part of the breasts reaches 160°F, 18 to 24 minutes, flipping halfway through.

Step 2

Transfer the chicken to a plate and tent with foil. Reserve 2¾ cups of the broth; discard the remainder. Return 2½ cups of the broth to the pan, then whisk in the tahini, tomato paste and cocoa. Add the toasted chiles and garlic, the tortillas and raisins; cover and cook over low, stirring, until the chilies are softened, 15 to 20 minutes.

Step 3

Transfer the mixture to a blender and let cool for 5 minutes. Blend on high until smooth and creamy, about 2 minutes; if needed, drizzle in some of the remaining reserved broth so the ingredients blend easily. Return the puree to the pan and cook over medium, stirring, until thick enough to coat the back of a spoon, 4 to 5 minutes.

Step 4

Meanwhile, pour any accumulated juices from the chicken into the sauce. Slice the chicken against the grain about ½ inch thick and arrange on a platter. Taste the sauce and season with salt and pepper, then spoon it over the chicken, reserving some to serve alongside. Serve with warm tortillas.