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Chicken Burritos with Mole Sauce

December 1, 2010

Though we just went to Cancun this past summer, Jeff and I finally decided to give in and join some friends of ours on another Mexican vacation this spring–to Acapulco.

With this dreary, blustery, gray weather in Seattle, people default to comfort winter foods like hearty stews and soups, and home-made breads and casseroles. But why not brighten up your life with a little Mexican fiesta? While in Cancun, I ordered mole three times during the course of our trip, and it was interesting to taste the differences between all three versions. One was darker, more bitter. Another was super sweet (much more to my liking), yet rich and savory at the same time. The last was more spicy and fragrant.

Mole on Isla de Mujeres

It seems mole, then, can be made and modified to your liking. But here is a version I made, inspired by our trip to Cancun, that I much rather enjoyed.

Ingredients:

-4 cups of low sodium chicken stock

-3 tbsp of olive oil

-1 cup minced onion

-3 tbsp minched garlic

-1 tsp oregano

-1 tsp cumin

-1/2 tsp cinnamon

-2.5 tsp  chili powder

-3 tbsp flour (use whole wheat if you prefer)

-2+ generous oz. of dark chocolate (I used Trader Joe’s)

-boneless, skinless chicken breast, with all the fat removed

-whole wheat tortillas (I used Mission tortillas b/c they are pretty low cal, relatively speaking)

Equipment/materials:

-big saucepan and ladle

-wire whisk

-food processor (or knife and cutting board)

-baking dish

Directions:

1. Heat the olive oil in the pan over medium-low heat. Add the minced garlic and onions and saute with the all the spices (except the chili powder) for 8-10 minutes.

2. Mix in chili powder and flour, and whisk to get out any lumps.

3. Gradually whisk in the chicken broth, and let simmer of medium-high heat for 35+ minutes, until reduced and thickened.

4. In the meantime, bake the boneless, skinless chicken breasts for 12 minutes, or until no longer pink. Poke with a knife to test. Remove from oven, cool, then “shred” with your fingers, going toward the grain. Set aside.

5. Remove sauce from heat and whisk in chocolate. It will melt just fine. Add shredded chicken to the sauce mixture and cook for a few minutes more.

6. Spoon chicken mole sauce over a whole wheat tortilla, and voila! A little taste of Mexico in your own home.

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