You don’t have to be in Mexico to add a little spice to your life!
At authentic Mexican restaurants, you’ll see chicken mole on the menu, but I bet you’re like me and pass it up for something more familiar. Well, it’s time to rediscover this savory sauce while dining out or at home.
Originating in Mexico, mole is made of a variety of ingredients including peppers and chocolate. The flavor isn’t sweet or spicy – think of an earthy bbq sauce – it’s hearty.
Andy reminded me of how fabulous the flavor is when he insisted I order chicken mole tacos in a lettuce rap wfor $2 each at Frida’s in The Brentwood Country Mart. Because of the heavy sauce, one is enough for my lunch (paired with a side of chips and guac of course).
While in Mexico I thought I would give it a shot because Mole “Listo Para Servir” (Ready to serve) is available everywhere. To make mole from scratch, you have to have some serious time on your hands. So here’s a quick way to add some authentic Mexican spice to your next meal.
P.S. This is super easy, and would be impressive cut up as hors d’oeurves or as the entree at a Mexican feast!
- Mole – ready to serve or concentrate can be diluted with broth or water
- Rotisserie Chicken
- 1 Onion – sliced into strips
- Iceberg lettuce – washed, and separated into cups
- Fresh jalapenos, thinly sliced (optional)
- Flour tortillas
- Avocado – sliced (optional)
- Salt and pepper
- Cut the chicken breast from the bone and shred it into a pan.
- Turn the heat on low and add mole sauce until the chicken is covered. Stir until thoroughly heated.
- If the mole is too thick, add a little water.
- In a separate pan, sautee the onion in a little olive oil with salt and pepper. Put on a plate when it’s done.
- Use onion pan to heat tortillas.
- Make your taco with either the tortilla or lettuce cup or both. Serve avocado on the side.