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Coffee Mole Pulled Chicken Tacos

Servings: 4
Preparation: 30 minutes

As part of our 100th anniversary celebrations, Van Houtte® is teaming up with MissFresh to offer coffee lovers a new and exclusive coffee recipe. This innovative new dish blends chocolate with the rich taste of our coffee to give Mexican food a savoury new twist! So, who’s ready to get cookin’?

In partnership with Sobeys Logo
  • 1

    In a small pot, bring 1 cup of water (double for 4 ppl.) to boil. Add in coffee, let it simmer for 3-4 minutes then strain the coffee through filter.

  • 2

    Dice the onion and chop the garlic.In an oiled pot, cook onion and garlic on medium-high for roughly 3 minutes. Add the coffee, the chocolate, the chipotle sauce and half the Mexican spices. Reduce heat and let simmer.

  • 3

    Cook the corn for 5 minutes in a pot of boiling water. Rinse under cold water. Cut the kernels off the cob.

    Dice the radishes and chop the cilantro.

  • 4

    Place the chicken in another pot of water and add salt. Bring to a boil, then cook 7-10 minutes, or until the internal temperature of the chicken is 74 °C. Remove from water and using two forks, shred the chicken and add to the mole sauce.

  • 5

    In a bowl, mix half the corn, the radishes, half of the cilantro and the remaining Mexican chili spices.

    Cut the lime in half and squeeze into mix.

  • 6

    Warm the tortillas quickly in a dry pan, about 30 seconds per side. Stuff with pulled chicken, corn, remaining cilantro and sour cream.

  • Serve with salsa and remaining lime.

  • Don’t have time to prep a full meal? Click here to receive this coffee recipe along with a ready-to-cook MissFresh delivery.


  • 8 tortillas
  • 4 tbsp. chipotle sauce
  • 2 yellow onions
  • 30 g cilantro
  • 2 tbsp. mexican zapata spice
  • 2 limes
  • 2 corn ears
  • 8 radish(es)
  • 2 garlic cloves
  • 4 chicken breasts
  • 86 ml sour cream
  • 2 cups water 
  • 2 dark chocolates
  • 1 coffee filter
  • 20 g Van Houtte® Original House Blend coffee