The dark mole sauce is made with several chilies, nuts, and chocolate. It is such a fabulous combination. Think of a chocolate bar with nuts and chili flavor. Preparing the mole sauce is usually labor-intensive and time-consuming. This recipe is a delicious shortcut with all the three important chilies: ancho, guajillo, and pasilla. It is even easier if you skip the tortillas and just pour the sauce over roasted meat.
Culinary Spice Kit (see notes for homemade enmolada spices)
Pouch [1]Ancho chili powder, pasilla chili powder, cinnamon, oregano
Pouch [2]Guajillo chili powder
Instructions
Rice
Cook rice according to package instructions.
Stew
In a large PAN, heat 2 tbsp oil.
Add garlic and onions. Stir-fry 3 minutes over medium-low heat.
Add chicken, bell pepper, Enmoladas Spices [1].
Add to taste: salt, pepper, Enmoladas Spices [2].
Stir-fry 5 minutes over medium heat.
Stir in broth and tomato puree.
Add salt & pepper to taste.
Cover. Bring to boil.
Cook 15 minutes over medium-low heat.
Stir in almond butter and chocolate. '
Add sugar to taste.
Cook 10 minutes over low heat.
Take chicken out and shred it with two forks.
Tortillas
In a separate PAN, heat some oil and fry each tortilla 15 seconds on each side.
Assembly
Fill each tortilla with some chicken, sauce, optional tomato slices and lettuce. Roll it up.
Serve
Place roll on plate, top with sauce.
Serve with rice and avocado with lime juice.
Optional sprinkle with cheese and/ or sour cream.
Enjoy!
Notes
Substitute the SpiceBreeze spice pouches with fresh chilies. Toast and grind them with a little water. Add chili paste, cinnamon, and oregano to taste, one 1/4 tsp at a time.
Substitute almond butter with hazelnut butter or any other nut butter.