Chicken taquitos with Oaxacan black mole


  • 550 g chicken breast, cooked and shredded.
  • 18 corn tortillas, warm.
  • Vegetable oil.
  • Mex-Can® Mole Negro Oaxaqueño (Oaxacan Black Mole).
  • 2 cups chicken broth.
To serve:

½ cup grated cheese.

½ cup red onion, minced

6 tablespoons fresh cilantro, minced

45 minutes
6 servings
Main Dish


How to prepare:

  1. Assemble the tacos by adding a little shredded chicken on each tortilla and rolling them up; secure with a toothpick if necessary.
  2. Heat enough oil in a pan and fry the tacos until crispy.
  3. In a saucepan, dissolve the Mex – Can® Mole Negro Oaxaqueño (Oaxacan Black Mole) with the chicken broth and simmer on medium heat for 5 minutes, stirring constantly to avoid sticking.
  4. Arrange 3 tacos on each plate and pour the mole on top. Sprinkle with cheese, onion and cilantro just before serving.
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