Molé Poblano stands as the recognized dish of Cinco de Mayo, honouring Mexico's historic win over the French at the Battle of Puebla. What better way to join the festivities than by having your own fiesta and making this iconic dish at home!
CHICKEN MOLE
Indulgent with its rich chocolate notes and a delightful kick of spicy peppers, this Homemade Mole Sauce might seem complex, but it's surprisingly straightforward to prepare! This recipe relies on readily available ingredients like cocoa powder, chili powder, and other familiar Mexican spices so you will have it ready in no time!
Serves 4 | Prep 10 Mins | Cook 35 Mins
INGREDIENTS
2 tablespoons olive oil
1 onion diced and sliced for serving
4 cloves garlic crushed or grated
1 teaspoon chilli flakes or to taste
2 teaspoons cumin
2 teaspoons smoked paprika
2 teaspoons cocoa powder
400 g tin chopped tomatoes
2 bay leaves
600 g chicken thigh fillets skin off, bone out
Salt and pepper to taste
2 tablespoons maple syrup or honey or to taste
Juice of ½ lime plus extra for serving
2 tablespoons coriander plus extra to serve
Sour Cream to serve
Mini tortillas to serve
Toasted sesame seeds to serve
INSTRUCTIONS
Place oil and onions in a medium sized saucepan over a low heat. Cook gently for 3 minutes.
Add into the pan the garlic, chilli and spices, together with the cocoa and a splash of water. Cook for 2 minutes.
Add the chicken, tomatoes, bay leaves, maple syrup, salt and pepper and bring to the boil. Turn down the heat and cook for 25 minutes.
After 25 minutes remove the chicken from the pan and shred using 2 forks. Return the chicken to the pan and add the lime juice and coriander. Cook for a further 2-3 minutes.
Serve the Chicken Mole on the mini tortillas with a blob of sour cream, sliced onions and some extra fresh coriander.
Share with us your creations by tagging us on Facebook or Instagram or sending us an email at sales@travelmasters.com.au! Happy Cinco de Mayo!
