tablespoon piloncillo (can use brown sugar if you cannot find piloncillo)
tablespoon mexican chocolate (I use abuela brand)
Serving Size: 1 (576) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 797 g66 %
Total Fat 88.6 g136 %
Saturated Fat 20 g100 %
Cholesterol 246.2 mg
Sodium 361.1 mg
Dietary Fiber 9.1 g36 %
Sugars 12.2 g48 %
Protein 63.6 g
Place the water, chicken base or cubes and chicken in a stock pot. Bring the water to a boil, turn the heat down to a medium simmer, cover and cook the chicken for 1 hour or until fork tender and the meat shreds easily.
While the chicken is cooking pour the oil into a large saute pan. Heat the oil on medium heat. Once the oil is hot enough add in all ingredients from the dried chiles to the garlic clove. Fry the ingredients for 1 minute or until fragrant making sure not to burn the chiles.
Strain the ingredients and discard all of the oil except for 2 tablespoons Place the strained ingredients possibly working in two batches in the blender.
When the chicken is done, remove the meat from the broth and add in 2 cups of broth into the blender and half of the fried tortilla. Blend on high for 5 minutes.
Heat the 2 tbsp of reserved oil on medium heat in the large skillet you were using before and pour in the blended mole.
Then pour the other batch of chile and spices into the blender with the other half of the tortilla and 2 cups of broth and blend on high for 5 minutes.
Pour the other batch of mole in the saute pan and stir to combine. Place the piloncillo and chocolate in the mole and stir until melted. Taste to adjust for salt.
Add in the chicken pieces spooning the sauce over the chicken. Cover and cook for an additional 10 minutes to marry the flavors. Serve with fresh warm corn tortillas and white rice.