Whenever I talk about making mole, people exclaim “it’s too difficult!” Please try this ultra simplified version and let me know what you think.
Note: If you want this with shredded chicken, start that first. See easy instructions below.
INGREDIENTS
- 1.5 cups Chicken broth
- 1/2 can chipotle in adobo
- 2 TBSP peanut butter, I prefer crunchy
- 1/4 cup semi-sweet chocolate chips
- Handful of crunched tortilla chips
- Note: I didn’t have tortilla chips so I used Garden Salsa Sun Chips
- 3 tsp salt
- 1 tsp cumin
- 1 tsp freshly ground black peppercorns
- 1 tsp garlic powder
- 1 tsp pepper flakes
- Since I love everything SPICY, I also added a tsp of hotter pepper flakes
- pinch of cinnamon (optional)
INSTRUCTIONS
Once you have all of your ingredients gathered, simply throw them all in a nice saute pan on pretty low heat to gently simmer all of the yummy flavors together. Keep a close eye on the saute pan at first, stir frequently, to ensure that chocolate does not stick to the bottom. If is it doing so, turn down the heat. Let this sauce simmer about 15-20 minutes. Once it is the consistency of molasses, it is ready to eat. Have it on anything you desire!
I love adding in shredded chicken and making burritos.
If you do not have a quality saute pan but want one, definitely think about buying the Demeyere. It has no rivets, so clean-up is very easy and it distributes the heat so well.
IF you want to add chicken?
I highly recommend using an Instapot. For ratio that works well with the quantity of mole in this post, simply place 2 chicken breasts in the Instapot and cook on poultry. I add some cloves of garlic and salt, but you don’t HAVE to. When the pot is finished, hopefully, the chicken is ready to shred. Just take a couple of forks and pull it apart. Add to mole. YUM
Please ENJOY!