Main Dish

Coconut Chicken Mole Tacos

Rockpile Vineyards

206 Healdsburg Avenue
Healdsburg , CA 95448

  • RECIPE YEAR: 2018
  • RECIPE BY: F.A. Nino's
  • YIELD: Serves 4
  • PAIRS WELL WITH: Jack's Block

This modern twist on a savory Mexican classic provides the perfect balance of spice and sweetness to pair with any Zinfandel, but for an enhanced sensory experience, try a bold, full-bodied Zinfandel from the Rockpile AVA.

Roasted Chicken

  • 1 whole chicken
To prepare the chicken, preheat the oven to 375°F.

Place the chicken in a roasting pan, transfer to the oven and  roast uncovered until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 160°F, about 1 1/2 hours. 

Transfer the chicken to a cutting board and let cool. Remove the meat, discarding the skin and bones, and shred the meat. Set aside.

Coconut Mole Sauce

  • 2 cans coconut cream
  • 1/2 bottle F.A. Nino's Holy Moly Hot Sauce
  • 2 tablespoons Mexican chocolate
  • 1 tablespoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
To prepare the coconut mole sauce, in a large saucepan, combine the coconut cream, Holy Moly Hot Sauce, Mexican chocolate, garlic powder, cumin and salt and bring to a simmer.

Cook, whisking frequently, until the ingredients are fully incorporated and the sauce thickens, about 20 minutes. 

Add the shredded chicken and simmer for 20 minutes more.


  • 24 mini tortillas
  • 1/2 pound queso fresco, crumbled
To serve, heat the tortillas, assemble the tacos, top with the queso fresco and enjoy!