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Chicken and Black Bean Mole Gorditas (or Tacos or Tostadas)

July 22, 2010

It’s time that finally posted this awesome, awesome recipe.  It’s a mole that’s not terribly complicated or time

chicken mole gorditas

consuming to make, makes a huge blender full of sauce and you can get at least 3 meals out of it.  Plus, it’s freakin’ delicious.  The recipe also hade ingredients to make seasoned black beans and while I made them the first time, I don’t think it was worth the time and next time I bought Publix Seasoned black beans and it worked great.  The first time I also made homemade gorditas, but the next time I used corn tortillas and made awesome tacos.  This sauce is a must-make and freezes well.  Adapted from Robert Mondavi’s recipe, posted by Racho Gordo.

Ingredients:

For the mole:

8 dried chiles negro (I used Pasilla)

8 dried ancho chiles

6 T sesame seeds (I forgot these and used 2 heaping tablespoons of Tahini paste)

1 T whole black peppercorns

6 whole cloves

6 juniper berries

2 fried corn tortillas (mine weren’t fried cause I’m lazy)

1 large onion quartered

3 or 4 cloves garlic

2 large tomatoes halved

4 c vegetable or chicken stock

3 ounces bittersweet chocolate

2 T salt

For assembling:

2 poached chicken breasts, skin and bones removed and meat shredded

Corn tortillas, toastadas or gorditas

Warmed seasoned black beans

Cubed avocado

Fresh cilantro leaves

Crumbled queso fresco

Directions:

Sauté onion, garlic and whole spices. Fry dried chiles in hot skillet until a little soft.   Put chiles in a bowl and take out seeds, reserving 1 tablespoon of the chile seeds to add back in. Toast the sesame seeds in a pan until brown.  Combine all of the ingredients in a saucepan and and boil for 30 minutes. Add chocolate and puree in a blender until smooth.

To assemble:  toss shredded chicken with mole sauce, starting with 1 c and adding more as nessary until chicken is coated and moist.  Top gorditas, tostadas or tortillas with chicken, beans, and avocado, queso fresco and cilantro as desired.  Freeze remaining sauce until next use.

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