Like Nothing You’ve Ever Tasted
Don’t worry, this has nothing to do with skin anomalies or diggin’ rodents, but boy is it tasty!
Sweet, spicy, chocolatey, peanut-buttery — There is lots going on here but once you put it over rice and chicken, turkey or whatever else, you will be hooked! But be careful, it stains. It’s pronounced mo-lay by the way.
1 lb. cooked shredded turkey or chicken
2 cups cooked white or brown rice
Tortillas, Corn or Wheat, but corn are better for mole. You do not have to make “tacos” out of this, you can just eat the heated tortillas like you would a roll or a slice of bread.
1 Jar Doña María Mole*
3 cups chicken broth
1/3 cup peanut butter (chunky or smooth)
2 tablespoons honey
1/4 cup semisweet chocolate chips
3/4 disk of chocolate Ibarra*
1/2 cup chopped toasted peanuts
2 tablespoons toasted sesame seeds
1 bunch cilantro
2 sliced avocados
1 Jar Crema Mexicana*
*available in Mexican markets if not found in the grocery store.
This is going to be smooth…
Carefully open mole jar. (They can be difficult to open and sometimes spill, so wearing an apron is advisable as the sauce can stain.)
Put mole into large saucepan.
Add 1 1/2 cups of the broth, peanut butter, honey, chocolate chips, and Ibarra chocolate.
Heat over medium low flame.
As contents begin to melt and blend, add remaining broth gradually.
Stir every couple of minutes. It will start out lumpy but gradually become smooth. It should be the consistency of a thick gravy. If it seems to thick, gradually add water until it thins out a bit.
After about 20 minutes, or when smooth, add shredded turkey or chicken.
- Place chopped peanuts in skillet on medium heat.
- Stir every minute for about 5-10 seconds until toasted. This should take about 4 minutes. Do the same for the sesame seeds.
- Wash and chop cilantro, removing stems.
- Serve over rice. Garnish with crema Mexicana, avocado, cilantro, sesame seeds and peanuts.
- Enjoy with HOT tortillas