For mole paste: Cut chiles open vertically,
For each tortilla divide the ingredients, adding the mole sauce last.
Garnish with cilantro leaves and roll up burrito fashion.
Begin by rolling the tortilla 1/4 up, stop, fold in sides and finish rolling up. Serve seam side down.
Hurray for copycat recipes!
blender combine the premade Mole sauce and jalapenos. Using the
e remainder for sprinkling on the chicken.
Brown other mole ingredients
Prepare the mole sauce by combining tomatoes and
For the MOLE: Pull the stems off the
ag, seal.
Let stand for 15 minutes.
Peel and
Boil shrimp for 3-4 minutes. Let cool
Place olive oil and mole paste in a medium saucepan,
ake uncovered at 350\u00b0F for 1 hour or until internal
llow to simmer, stirring frequently, for about an hour until a
replace with dark chocolate.
For the chile paste:
Toast
Cut up chicken into small pieces; boil in water with salt, garlic and onions.
When the chicken is cooked, remove 3 to 4 cups (8 ounces) of broth.
Stir the mole thoroughly.
In a pan stir/blend in the mole and 2 tablespoons of oil.
On low heat, cook/simmer the mole.
Mix the mole and allow it to simmer for about 10 minutes.
For mole, remove stem and seeds from
Spray a small pan with cooking spray. Heat on medium for 1 minute, add tortilla, heat for about 30 seconds and turn over.
Spoon sauce and salsa over tortilla.
Crack egg over sauce (sunny side up-style). Cover. Cook for 3-4 minutes, until white is firm and yolk is soft-set.
Top with Cheese and cover for 1 minute, until cheese is melted.
Put on a plate and allow to cool for a few minutes. Tortilla will be crispy, and will be easiest to eat with your hands, like a pizza.
Place the basic mole in a saucepan.
Dissolve the tamarind concentrate in the chicken broth.
Add the processed huitlacoche.
Add these ingredients to the basic mole.
Cook until flavors blend together. Simmer for about 5 minutes after it starts boiling.
Serve over cooked chicken or turkey pieces.
For the sauce, pour the oil that has separated from the contents of the jar into a skillet.
Heat the oil, add the mole paste and briefly fry (2 to 3 minutes) over medium heat.
Slowly add the chicken broth, stirring constantly.
Bring to a boil, then reduce to simmer.
Keep warm for tortilla preparation.
o low, cover and simmer for 1 hour.
Meanwhile, increase
Cook chicken in water until tender, adding salt to taste. Remove from heat; let cool.
Shred the meat from the bones.
Put broth in a pan and add the mole and garlic.
Make sure it is not too thick, if it is keep adding chicken broth, then add the chicken and let it cook with mole for 10 to 15 minutes over low heat.
Heat a shallow layer of oil in a very large skillet, or use two skillets.
Brown chicken in oil on both sides; add water to cover and simmer 30 minutes.
While chicken is cooking, make the sauce by placing all remaining ingredients (except bay leaf) in a blender and processing until smooth.
When chicken is done, drain broth and reserve.
Add 1 to 1 1/2 cup of broth to sauce.
Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes.