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Monday, September 14, 2009

Chicken Mole Burritos

I'll be honest with you...I've never even seen a recipe for Mole. But, I've had it a few times and have a sense for what's in it. Sure, this might not be considered true mole, so just call it "Brock's Mole" or "Spicy Chocolate Chicken" or, as Tristen asked, "Is that poop? Chicken." Regardless, it was finger lickin' good.


1 pound boneless chicken, cubed
5 cloves garlic, minced
1/2 brown onion, chopped
2 vine-ripe tomatoes, chopped
3 Tsp sugar
3 Tsp Pasilla pepper powder
olive oil
1 Cup wine
2/3 small can Swanson's chicken broth
2 bay leaf
2 Tsp ground cumin
1 Tsp clove, ground
1 small box raisins (about 2-3 Tsp)

Get it crackin':

Pan fry the chicken cubes with olive oil, salt and pepper, until browned on all sides. Pour into bowl aside. Add more olive oil to pan and fry garlic for 30 seconds. Add onion and fry for 2-3 minutes. Add tomatoes and cook for 1 minute. Add wine, bring to boil, then reduce to medium-low heat for 20 minutes. Add broth and everything else. Bring to a boil again, then reduce to medium-low for about 30 minutes. Pour contents into blender or processor (or use a wand if your pan is deep enough) and blend into a smooth sauce. Pour back into pan on medium heat and add chicken and 1 bar of 67%+ dark chocolate. Simmer on low for another 20 minutes, stirring often.

I also felt like a little cilantro-sour cream sauce to top it off, so here it goes:

1/2 Cup sour cream
2-3 Tsp white wine vinegar
small handful of cilantro

Blender it.


~ Brock

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