Pollo Crepes Con Mole Azul

"Translated: Chicken Crepes with Blue Mole. The word "Mole" comes from the Aztec word "Molli," meaning "concoction," "stew" or "sauce." There are so many different variations of this wonderful dish and many are very time consuming. The sauce really isn't blue it does cook into a rich and lightly spicy mole with a touch of sweetness. Don't let the list of ingredients scare you. This is cooked in the crock-pot and goes together in a flash. The mole and chicken freeze well."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by Stephanie Y. photo by Stephanie Y.
photo by PaulaG photo by PaulaG
Ready In:
6hrs 45mins
Ingredients:
24
Serves:
6-8

ingredients

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directions

  • Place the tomatoes, onions, garlic and jalapeno pepper In a 8 x 8 inch dish and drizzle with just enough olive oil to lightly coat the vegetables, season with salt and pepper to taste; put in a preheated 375 degree oven for 10 minutes, stir and return to oven for another 10 minutes.
  • In a small dry skillet, place the cumin, ground nutmeg, cloves, cinnamon stick and chili powder; warm just until fragrant, taking care not to burn the spices.
  • Place the roasted tomato/onion mixture in a blender container along with the spices, the stock, peanut butter, blueberries, coffee, chocolate syrup, orange juice, torn bread and Splenda; blend until smooth.
  • Place the chicken in a 3.5 to 4 quart crock-pot and pour the mole sauce over all; turn on low and cook 6 to 8 hours or until chicken is falling off the bone, remove bones and cartilage, and chicken from sauce.
  • Shred the chicken with two forks, cover and place in low oven to stay warm while reducing the sauce.
  • Pour the mole into a medium size saucepan and bring to a rapid boil; lower heat and boil gently for 15 to 20 minutes or until thick; adjust salt and pepper to taste.
  • To assemble, place crepe on serving plate, spoon shredded chicken down the center to within 1 inch of each side, fold in sides and fold top to center bringing bottom up to center, slightly over lapping. Repeat process with remaining crepes allowing 2 per serving.
  • Spoon reduced mole sauce over crepes top with a dollop of light sour cream and sprinkle with scallions.

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Reviews

  1. This was a great dish! The combination of all the ingredients blend very well together to form a complex and rich sauce. The only things I really did differently were omitting the Splenda and using chicken breasts. Next time I will double the sauce since it was so good!
     
  2. I immediately selected this recipe when I saw crock pot as it has been so hot here. I was very happy with the results. The mole was excellent! Very rich and all of the notes of the ingredients were there, but not overpowering at all. I did substitute bone in chicken breasts and sprinkled the plate with cilantro on top of the sour cream at the end. I used Recipe #19104 for the crepes. Thanks for a creative entry in RSC!
     
  3. I love the rich, complex flavor of traditional moles, and this lives up to the standard. Spend enough time tasting the sauce and you'll find a hint of all the wonderful spices contained therein. Making it in a crock pot is so convenient, and having shredded chicken is a great way to store extras and leftovers. I opted for milder Anaheim chiles in place of jalapenos to cater to my diners' tastes, but otherwise it was a great way to combine a disparate list of ingredients into a great tasting meal!
     
  4. Wow! I love that I was able to make this in the crockpot. I used chopped tomatoes in place of the grape tomatoes and doubled the amount of chile powder. I would never have thought to put blueberries in my mole. I made some crepes and enjoyed them burrito style while my dbf enjoyed the mole and chicken with flour tortillas. Great Job Chef and good luck!
     
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Tweaks

  1. I immediately selected this recipe when I saw crock pot as it has been so hot here. I was very happy with the results. The mole was excellent! Very rich and all of the notes of the ingredients were there, but not overpowering at all. I did substitute bone in chicken breasts and sprinkled the plate with cilantro on top of the sour cream at the end. I used Recipe #19104 for the crepes. Thanks for a creative entry in RSC!
     
  2. Wow! I love that I was able to make this in the crockpot. I used chopped tomatoes in place of the grape tomatoes and doubled the amount of chile powder. I would never have thought to put blueberries in my mole. I made some crepes and enjoyed them burrito style while my dbf enjoyed the mole and chicken with flour tortillas. Great Job Chef and good luck!
     

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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