This streamlined approach to making mole cuts down on ingredients without sacrificing flavor for a rich, velvety sauce that’s layered under crispy-gooey cheese.
Category: not set
Cuisine: not set
1 lb. skinless boneless chicken thighs (4–5)
1 small onion halved
1 stalk
1 tsp. Morton kosher salt
4 large dried ancho chiles stems and seeds removed
? cup golden raisins
¼ cup mole paste (preferably Rogelio Bueno)
1 Tbsp. chicken bouillon paste
2 tsp. creamy peanut butter
1 tsp. sugar
2 cup vegetable oil
¼ cup chopped semisweet chocolate
8 oz. Monterey Jack coarsely grated (about 2 cups), divided
12 5"–6" corn tortillas
¼ cup coarsely chopped cilantro
Finely chopped onion cooked rice, refried beans, and lime wedges (for serving)
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