← Nouns Cooking · Mexican

Ingredients

• 700 g chicken thighs or drumsticks
• ½ Onion
• 1 clove Garlic
• 125 g jarred mole poblano paste
• 600 ml chicken broth from cooking the chicken
• 20 g Mexican chocolate (tablets)
• 1 tsp Brown sugar
• ½ tsp Cinnamon
• 12 corn tortillas
• 4 tbsp Vegetable oil
• 150 g Queso fresco, crumbled
• ½ white onion, finely chopped or sliced into rings
• 2 tbsp Sesame seeds, toasted
• Salt

Method

1. Simmer the chicken with the onion half, garlic and a pinch of salt in water to cover for 35 min, until cooked through (75°C/165°F). Shred the meat and keep the broth.
2. Put the mole paste in a saucepan with 600 ml of broth, the chocolate, sugar and cinnamon. Whisk over medium-low heat for 10–15 min, until smooth and thick enough to coat a spoon. Add more broth if it gets too thick and taste for salt.
3. Heat the oil in a frying pan and pass each tortilla through it for a few seconds per side to soften. Drain on paper towels.
4. Dip a tortilla in the warm mole, fill it with chicken, roll it up and set it on a plate. Repeat, three per person.
5. Spoon more hot mole over the top and finish with crumbled cheese, onion and sesame seeds. Serve straight away with rice.

Tips

• Jarred mole paste often contains wheat crackers and nuts; check the label for allergies.
• Leftover mole from a mole poblano dinner is perfect here.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Pati Jinich Mexico in My Kitchen