Here’s a recipe that you could use with chicken, beef or turkey using our mole spice mix. I wrote this for a customer, and thought I'd share.
Photo credit: AlejandroLinaresGarcia (Own work) [GFDL] via Wikimedia Commons
- 4 boneless, skinless chicken breasts
- 2 tablespoons all-purpose flour
- 3-4 tablespoons extra virgin olive oil
- 15 ounces petite diced tomatoes, puréed or well mashed
- 1 tablespoon tomato paste
- 1 small yellow onion, diced
- 1.5 ounces (about 1/2 pkg) Chile Mole Spice Blend (more if you like your sauce richer and spicier)
- 15-ounces chicken stock or broth (low- or no-salt works best) plus more if you like your sauce thinner
Dredge the chicken in the flour (you can use cornstarch if you like gluten-free products). Brown the chicken on both sides over medium-high heat in the olive oil. Add in the onions and sauté for 1 to 2 minutes. Add in Chile Mole spice blend, stir well, and then right away add in tomatoes and chicken stock, scraping bits from bottom of pan from the browning process. Stir constantly, and bring to a low boil, then cover and reduce heat to a very low simmer. Cook for 20 minutes, then check chicken for doneness (should be 165 degrees internal temperature). Add more stock if you like sauce thinner. Serve with warmed black or pinto beans, rice, and tortillas. Serves 4.
You can also add in vegetables to this recipe when you sauté the onions, such as bell peppers, green chiles, zucchini, potatoes, or mushrooms. Alternately, you can simmer chicken or beef stock in a pot with the Chile Mole spice and cool to make a marinade for beef, pork or turkey for the grill. You can also make gravy by melting 2 tablespoons butter, then add 2 tablespoons flour and the package of Chile Mole Spice to make a roux, and then add 20 ounces of beef or chicken stock, bring to a boil stirring constantly.