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Making authentic mole can be a time-consuming process. This quick and easy version takes a fraction of the time and is equally delicious.
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Original reipce makes 2 dozen Change Servings
PREHEAT grill to high.
HEAT oil in large skillet over medium heat. Add onion; cook, stirring frequently, for 3 minutes or until softened.
STIR in ancho chile, morsels, chipotle chile and cinnamon.
COOK for 1 minute or until spices are fragrant and chocolate is melted.
STIR in garlic; cook for 30 seconds or until fragrant.
STIR in water, tomatoes with juice, almonds, raisins, sesame seeds and bouillon.
COOK, stirring occasionally, for 8 minutes or until slightly thickened.
TRANSFER chile mixture to a blender or food processor along with Coffee-mate; cover. Blend until smooth. You should have about 1 2/3 cups mole sauce.
PLACE chicken in large bowl; top with 2/3 cup mole sauce. Toss to coat.
GRILL chicken for about 8 minutes, turning once, until browned and no longer pink in center.
PLACE chicken on a serving plate, sprinkle with cilantro leaves and additional sesame seeds. Serve with remaining 1 cup mole sauce, lime wedges, cooked rice and/or tortillas.
TIP: Like a lot of sauce? The Mole Sauce can be easily doubled. Just increase cook times by a minute or two (excluding garlic cook time). Sauce may be prepared, cooled and refrigerated in an air-tight container for up to 3 days. Loosen the sauce with a small amount of water if needed.
|Calories from Fat||120|
|Total Fat 13g||20%|
|Saturated Fat 2.5g||12%|
|Total Carbohydrate 13g||4%|
|Dietary Fiber 2g||8%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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