Chicken Mole Torta (Jeff Mauro) Recipe

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Chicken Mole Torta (Jeff Mauro)
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Ingredients
30
Count
Nutrition
1745
Calories
Total time
115
Minutes
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Ingredients:

Directions:

  1. Sandwich Build:
  2. For the chicken mole: Preheat the oven to 350 degrees F.
  3. Remove the stems and seeds from the ancho chiles and bake for 5 minutes. When cool, roughly chop and set aside.
  4. Heat the oil in a Dutch oven over medium heat. Add the onions, a couple pinches of salt and saute until soft, stirring occasionally, about 5 minutes. Add the reserved ancho chiles and minced chipotle. Cook until fragrant, about 3 minutes. Add the chocolate, cinnamon, cloves and garlic and cook until the garlic is fragrant and the chocolate is melted, about 2 minutes. Add the chicken stock, tomatoes, almond butter, raisins and sesame seeds. Gently simmer for about 20 minutes, stirring frequently.
  5. Place the mole into a blender and puree until smooth, about 1 minute. Adjust the seasoning if necessary. Add the mole back to the Dutch oven. Sprinkle the chicken on all sides with salt and pepper. Lay the chicken in the sauce in one layer, making sure each breast is entirely coated, and gently simmer, flipping once during cooking, until the breasts register 160 degrees F on an instant-read thermometer, 20 to 25 minutes. Set aside off the heat and let rest.
  6. Using your hands, remove the skin and meat from the bones and discard. Shred the chicken into smaller chunks and place back into the mole to keep warm. Season if necessary.
  7. For the sandwich build: Heat the refried beans in the microwave until warm. Spread on the bottom of the bolillo rolls. Place the chicken on top of the beans with a little extra mole. Place some queso fresco on top of the chicken, slather the top bun with sour cream and adhere the lettuce. Top with the pickled jalapenos and cilantro and drizzle with the Tomatillo Salsa. Close, cut sharply on the bias and serve with fresh lime wedges. Two hands, bite hard.
  8. Tomatillo Salsa:
  9. Preheat the oven to 375 degrees F.
  10. Toss the tomatillos, garlic, pepper and onions with the olive oil and place evenly on a baking sheet. Bake until the tomatillos and onions are soft, 15 to 20 minutes. If necessary, remove the garlic sooner to avoid scorching. Remove the stem, ribs and seeds from the jalapeno (or keep them in if you want it hot). Add roasted vegetables, fresh cilantro and lime juice into a blender and puree until smooth. Adjust the seasoning if necessary and transfer to a bowl.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1744.51 Kcal (7304 kJ)
Calories from fat 944.71 Kcal
% Daily Value*
Total Fat 104.97g 161%
Cholesterol 404.48mg 135%
Sodium 3266.16mg 136%
Potassium 2768.3mg 59%
Total Carbs 93.28g 31%
Sugars 17.51g 70%
Dietary Fiber 18.74g 75%
Protein 119.17g 238%
Vitamin C 36.3mg 61%
Iron 10.2mg 56%
Calcium 342.4mg 34%
Amount Per 100 g
Calories 158.05 Kcal (662 kJ)
Calories from fat 85.59 Kcal
% Daily Value*
Total Fat 9.51g 161%
Cholesterol 36.65mg 135%
Sodium 295.91mg 136%
Potassium 250.81mg 59%
Total Carbs 8.45g 31%
Sugars 1.59g 70%
Dietary Fiber 1.7g 75%
Protein 10.8g 238%
Vitamin C 3.3mg 61%
Iron 0.9mg 56%
Calcium 31mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 42.8
    Points
  • 47
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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