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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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I love Chocolate Mole from a restuarant In Huntington Beach, Ca. We moved so I have been experimenting ever since. So here is what I think is the perfected version. Ingredients:
1 tablespoon canola oil |
1 medium white onions or 1 medium yellow onion, chopped |
3 garlic cloves, minced |
1 tablespoon ground cumin |
1 1/2 tablespoons chili powder |
1 tablespoon dried chipotle powder |
2 corn tortillas, torn |
2 tablespoons unsweetened cocoa powder |
1/2 cup ground almonds (i use a coffee bean grider) |
1 (8 ounce) can no-salt-added tomato sauce |
4 cups chicken broth |
2 tablespoons brown sugar |
1/2 teaspoon salt |
1 tablespoon white wine vinegar (reg. white vinegar works fine too.) |
4 chicken breasts |
8 large flour tortillas |
1 (16 ounce) can refried beans |
1 cup cheddar cheese |
Directions:
1. Heat oil in a large pan, add onion and garlic saute' for about five minutes till onion is tender. Add cumin, and both chili powders saute' for another couple of minutes mixture may stick to pan, add chopped or torn tortillas saute' for another minute. Then add cocoa, almonds, tomato sauce, chicken broth,brown sugar, and salt . Once mixture is blended transfer all but about 1 1/2 cups to a crock pot. cook the remaining in the pan just till it boils and save for later. Add 4 raw Chicken breast to the mole in the crock pot. Cook on high for about 4 hours, or on low for 6-8 hours stir in vinegar. Chicken will shred, Serve in warmed flour tortills with beans and cheese. top with the sauce that you saved sprinkle a little cheese and put burritos in the broiler for about 2 minutes. Enjoy!
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