Quick chicken mole in tortillas

4 servings

Ingredients

Quantity Ingredient
2 mediums Size onions, finely chopped
2 Cloves garlic minced
2 tablespoons Olive oil
2 larges Tomatoes, chopped
1 cup Chicken broth
¼ cup Canned green chiles,
Chopped
2 tablespoons Each sesame seeds and
Dryroasted unsalted peanuts
¼ teaspoon Each of ground cinnamon,
Cloves
1 teaspoon Each of ground cumin and
Dried oregano
2 tablespoons Ground chili powder
¼ cup Golden raisins
½ pounds Boneless skinless chicken
Breasts cut into 2inch long
By 1/3inch
Strips
½ pounds Smoked skinless chicken
Breasts, cut into 2inch long
By 1/3inch
Strips
½ ounce Unsweetened chocolate,
Grated or cut into fine
Pieces
8 larges Flour tortillas
Sour cream, and chopped
Cilantro for garnish,
Optional

Directions

Saute the onions and garlic in the oil for about 10 minutes or until tender. Add the tomatoes, chicken broth and green chilis and simmer, uncovered for 15 minutes, stirring frequently. Meanwhile in a dry iron skillet toast the sesame seeds and peanuts for a few minutes or until they begin to smell roasted, then add the cinnamon, cloves, cumin, oregano and chili powder and toast for a few seconds. Remove and cool slightly, then puree with the raisins to form a paste.

Add the chicken to the sauce and simmer 3 minutes to cook through; add the smoked chicken and simmer another 3 minutes to warm through.

Add the chocolate and simmer a minute until melted. Stir in the paste and simmer until thickened to the proper consistency. Meanwhile warm the tortillas on the oven.

To assemble, put some spoonfuls of chicken and sauce in the middle of a warm tortillas and roll up, top with more spoonfuls of sauce, sour cream and cilantro.

Yield: 4 servings

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