Doña Anita’s Chicken & Mole
Main Meals
A Recipe by El Popular
Forget the chicken dance; this dish is so good you’ll be doing the Mole dance. This Doña Anita’s Chicken & Mole is a quick and easy Mexican twist on BBQ pulled chicken — the Mole sauce brings the same sweet taste, but with a rich creaminess that can’t be beaten!
Let’s Get Started
Prep Time: 15 mins
Cook Time: 20 mins
Makes: 6-8 Servings
Ingredients
1 jar El Popular Mole Paste 8oz. or Powder 4oz.
2-4 cups of chicken broth
2 Tbsp. El Popular Chocolate
4 cups shredded chicken
12-16 eight inch corn tortillas
Directions
To prepare the Mole sauce, see the “Mole 101” box below.
In a skillet, whisk the prepared Mole and bring to a boil.
Add the chicken, and simmer over moderately low heat for 5 minutes.
Add peanut butter and sugar, salt, and pepper to taste.
Stir and simmer for 5 more minutes.
Heat up tortillas and build up the tacos with chicken, cilantro, sour cream, cheese, and of your favorite toppings.
Mole 101
Mole, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.
Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.
Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.
Directions
Add 2 cups of chicken broth to a large skillet.
Heat over a low flame.
Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.
Keep warm.
Mole 101
Mole, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.
Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.
Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.
Directions
Add 2 cups of chicken broth to a large skillet.
Heat over a low flame.
Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.
Keep warm.
