Hola! Vianney from sweetlifebake.com here to share with you a comforting mole sauce made in the slow cooker. Enjoy!
Mole (pronounced MOH-lay) is a rich, thick sauce typically made with a mixture of chiles, Mexican chocolate, seeds, spices and nuts. Served over turkey or chicken along with a side of rice this dish is one of Mexico’s most beloved dishes. I have been enjoying mole since I was a little girl. My mom made it all through fall into winter, a true comfort dish she always made sure to make a double batch. One to serve for dinner the other batch was stored in the freezer for guests.
This is was one of the first recipes I requested she walk me through once I was married. She carefully went over each step over the phone, making sure to give me sufficient time to jot down every last detail on my notepad. My first attempt was a mess the mole lacked seasoning, the texture was too thick and the chicken was overcooked. I’m happy to report over the years my mole has greatly improved and I find myself storing the extra batch in the freezer for my mom to take home to enjoy.
This mole is a slow cooker version that I have been enjoying on those days when all you crave is comfort, but are unable to spend the day in the kitchen making traditional mole. A few simples steps, a few pulses in the food processor and allow your slow cooker to do all the work. I’ve also skipped serving this mole over a bed of rice and simply served the shredded chicken in warm tortillas. A few pickled onion, fresh cilantro and dinner is served. Slow cooker mole tacos after a long day with a glass of K-J AVANT Red Blend, mom would be proud. Buen provecho!
- 4 pounds boneless, skinless chicken breasts
- 2 dried ancho chiles
- 1 can (15 oz) diced tomatoes
- 1 medium onion, diced
- ¼ cup almond butter
- ¼ cup raisins
- 2 Mexican chocolate discs, chopped
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon ground cinnamon
- Warm corn tortillas
- Pickled onion
- Liberally season chicken breasts with salt and pepper and place in slow cooker. Place dried ancho chiles in a bowl, top with water and microwave for three minutes on high heat. Allow to cool completely, remove stems and seeds. Place ancho chile in a food processor along with the tomatoes, dice onion, almond butter, raisins, chopped chocolate, garlic cloves, cumin, oregano and ground cinnamon. Puree until smooth, pour over chicken and cook on low for 6 hours, until chicken is tender. Shred chicken, return to mole sauce and serve in warm tortillas topped with pickled onion and cilantro.
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