Best Quick Chicken Mole In Tortillas Recipes

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CHICKEN MOLE IN TORTILLAS



Chicken Mole in Tortillas image

This is a delicious recipe I got from Michelle Urvater of Food Network. Something very different from our regular fare, that we really enjoy! I don't always use plain AND smoked chicken -- but often use all plain. The smoked chicken does add a special touch to this dish, however.

Provided by Pianolady

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 20

2 medium onions, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 large tomatoes, chopped
1 cup chicken broth
1/4 cup of canned green chili, chopped
2 tablespoons sesame seeds
2 tablespoons unsalted dry roasted peanuts
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground cumin
1 teaspoon ground oregano
2 teaspoons of ground chili powder (I use a little less than 2 tsp.)
1/4 cup golden raisin
1/2 lb boneless skinless chicken breast half, cut into 2 inch long by 1/3 inch strips
1/2 lb smoked skinless chicken breast, cut into 2 inch long by 1/3 inch strips
1/2 ounce unsweetened chocolate, grated or cut into fine pieces
8 large flour tortillas
sour cream, to taste
chopped cilantro, for garnish (optional)

Steps:

  • Saute the onions and garlic in the oil for about 10 minutes until tender.
  • Add the tomatoes, chicken broth and green chiles and simmer, uncovered, for 15 minutes, stirring frequently.
  • Meanwhile, in a dry iron skillet toast the sesame seeds and peanuts for a few minutes or until they begin to smell roasted; then add the cinnamon, cloves, cumin, oregano and chile powder and toast for just a few seconds.
  • Remove and cool slightly, and then puree in a food processor or blender with the raisins to form a paste.
  • Add the"plain" chicken to the sauce and simmer 3 minutes to cook through; then add the smoked chicken and simmer another 3 minutes to warm through.
  • Add the chocolate and simmer a minute until melted.
  • Stir in the paste and simmer until thickened.
  • Meanwhile, warm the tortillas in the oven.
  • To assemble: Put some spoonfuls of chicken and sauce in the middle of a warm tortilla and roll up.
  • Top with sour cream (and cilantro, if desired).
  • Enjoy!

Nutrition Facts : Calories 993.1, Fat 32.5, SaturatedFat 7.4, Cholesterol 32.9, Sodium 1702.4, Carbohydrate 139.7, Fiber 11.8, Sugar 15.3, Protein 37.4

CHICKEN MOLE WITH FOUR CHILES



Chicken Mole with Four Chiles image

An authentic Mexican dish - chicken slow cooked in a delectable sauce of chiles with a rich, never overpowering, chocolate background. Wonderful served with warm corn tortillas, rice and beans. Plan to have quite a mess to clean up afterward!

Provided by Ty

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 3h

Yield 8

Number Of Ingredients 16

4 dried mulato chiles
4 dried ancho chiles
4 dried guajillo chiles
4 dried pasilla chilies
2 teaspoons lard, or more as needed
1 large onion, peeled and chopped
4 cloves garlic, chopped
1 (7 inch) flour tortilla
2 (5 inch) corn tortillas
1 plantain, peeled and chopped
½ cup almonds
½ cup peanuts
⅛ cup sesame seeds
1 (14 ounce) can whole peeled tomatoes
1 tablet of Mexican chocolate, such as Abuelita or Ibarra
1 whole chicken

Steps:

  • Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.
  • Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.
  • Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.
  • If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.
  • Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.
  • Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.
  • Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.
  • Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.

Nutrition Facts : Calories 536.2 calories, Carbohydrate 36.1 g, Cholesterol 70.1 mg, Fat 31.4 g, Fiber 7.3 g, Protein 31.7 g, SaturatedFat 7.2 g, Sodium 174.5 mg, Sugar 13.5 g

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