1. Boil chicken pieces with a little oil and bay leaves, about 10 minutes. Shred using 2 forks.
2. Chop and soften chocolate in microwave. Blend with 1/2 use mole and 2 cans of chicken broth.
3. Sautee mixture, add other 1/2 jar of mole and rest of chicken broth until dissolved. Boil until it has a smooth, semi-thick consistency.
4. Add shredded chicken to sauce. Spoon into warmed tortillas and crumble panela cheese to taste over chicken.
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|Serving Size: 1 Serving (409g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 54 (18%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 52.6mg||16 %|
|Sodium 794.5mg||27 %|
|Potassium 503.5mg||13 %|
|Total Carbohydrate 31.7g||9 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 29g|
|Protein 28.2g||40 %|
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Calories per serving: 303
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