Quick Chicken Mole Nachos

I often frequent a local Mexican grocery story and eatery in Milwaukee, known as El Rey Supermercado. I am really hooked at this place, and think that they have some of the best tacos in town. Granted, I tend not to think what happens beyond the scenes in many of these restaurants, and I realize their food inspections are not top notch, but I quickly get through that thought when I think of their delicious tacos.  There are popular places in town where everyone thinks they have great food, including La Fuente and La Perla, but not me. They have nothing on El Rey, or for that matter Cielito Lindo.

Chicken Mole Nachos Recipes

One thing I love about El Rey, in all of their locations is their daily specials that they have cooking, and showcased in their food window. The standard rice and beans are always present, but then, there are things like a Mexican spaghetti (which I have never seen before), cooked vegetables including nopales, and then there is this dark and rich looking batch of chicken simmering in a dark mole sauce.

I always look at that mole and always watch those around me, sopping up the mole sauce with corn tortillas as they pull apart the tender chicken. I have had great mole before, and realize it takes about a half a day to simmer, and includes about thirty ingredients. There are times however, when you do not have half a day, and crave that rich, dark and spicy chocolate sauce. I had one of those occasions last week and decided to concoct my own version of a quick mole poblano sauce. It came out great and it was just that right balance in texture, spice, and sweet. Then, I decided to make nachos with it. A definite must make.


  • 3 dried ancho chili peppers, seeds and stem removed
  • 1 cinnamon stick
  • 4 cloves of garlic
  • 1/4 cup of cilantro
  • 4 tomatillos, halved
  • 1/2 red onion
  • 1/4 cup of vegetable oil
  • 1/4 cup of dark chocolate chip morsels
  • 1/2 cup (or more) of ancho chili water
  • 1/4 cup of sugar
  • cooked chicken, shredded

Begin by preheating your oven to 450 degrees. To a small bowl, add in the garlic, tomatillos, red onion, and add in the vegetable oil. Make sure everything is coated. Add this to a baking sheet and roast in the oven for about 12-15 minutes.

During this time, add the ancho chili peppers and cinnamon stick to a small pot, and cover with water. Bring to a boil, then cover, turn off the heat, and let this sit for about thirty minutes.

Get a blender out, or food processor, and add in the cooked ancho peppers, the roasted mixture, the fresh cilantro, chocolate, sugar, and enough water to make a nice and smooth sauce. Pulse down into a sauce. If it is too thick, add a bit more of the ancho chili water.

Remove the cinnamon stick, and add the sauce back to the pot, cover, and simmer for about 30 minutes, or longer if you have the time.

Before you are ready to serve, add the shredded chicken to the mole sauce, and cook, getting the chicken warm.

Serve with your favorite style of nachos, place in tacos, or place in your burritos. This quick and easy mole sauce was really right on and beats a store bought can of paste any day of the week. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Quick Chicken Mole Nachos”

  1. Wondering if by 1/4c dark choc you mean dark chocolate as baking chocolate or whether you really mean powdered cocoa powder?

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