Chicken Mole Burritos Recipes
CHICKEN MOLE BURRITOS
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.
Provided by Lori4kidsmom
Categories Chicken Breast
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- 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!
Nutrition Facts : Calories 955.9, Fat 36.5, SaturatedFat 10.8, Cholesterol 87.7, Sodium 2117.3, Carbohydrate 108.5, Fiber 12.8, Sugar 11.2, Protein 48.6
SLOW COOKER CHICKEN MOLE
A dark, rich, complex flavored Mole recipe. I generally shred the chicken so it will soak up the mole sauce and serve it with warmed tortillas. It is always a hit with those who like spicy foods. This recipe can be played with easily to tailor it to your own level of hotness and/or cocoa/peanut flavor. Mole is a sauce that has a lot of variations. I've even served it as a dip with corn chips!
Provided by ELAINE05
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 5h15m
Yield 6
Number Of Ingredients 15
Steps:
- Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
- Cover; cook on Low until chicken is very tender, about 5 hours.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 28.1 g, Cholesterol 58.5 mg, Fat 9.2 g, Fiber 6.1 g, Protein 28.3 g, SaturatedFat 2.1 g, Sodium 290.2 mg, Sugar 9.9 g
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Total Time 2 hrs
- De-seed the ancho and rocoto chillies (keep the seeds), discarding the stems. Toast the chillies in a dry pan for a minute or so. Tip into a bowl, cover with boiling water and rehydrate for 20 minutes. Drain, set aside one rocoto chilli for the chicken, then finely chop the rest.
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