The secret ingredient in mole sauce is cocoa. This sauce walks the line between sweet and spicy, and does it by pairing cocoa and espresso powder with cumin and chili powder. They all dance together beautifully to make a sauce that comes together quickly and easily. Mix in some chicken, sprinkle your tortillas with your favorite toppings and dinner is served!
- 4 skinless, boneless chicken breasts
- Seasoning for chicken: chili powder, ground cumin, ground coriander, salt and pepper
- 1 medium onion, chopped
- 3 garlic cloves, diced
- 2 cups diced tomatoes with juices (I used canned, but you can also use fresh tomatoes)
- 1 cup golden raisins
- 1 chipotle pepper (use one from a can that has adobo sauce)
- 1 teaspoon adobo sauce
- 2 cups chicken broth
- ½ teaspoon ground coriander
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ tablespoon espresso powder
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- 2 tablespoons unsweetened cocoa powder
- Flour or corn tortillas
- Shredded cheddar cheese
- Sour Cream
- Cilantro, freshly chopped
Preheat oven to 375 degrees.
Lay out chicken breasts on a large rimmed sheet pan. Sprinkle generously with salt, pepper, chili powder, cumin and coriander. I tend to use about 1-2 teaspoons, but feel free to add more, or less, depending on what spices you like.
Bake the chicken until completely cooked through, about 25 minutes. Set aside to cool. Once cool enough to handle, using 2 forks, shred the chicken. Set shredded chicken aside.
While the chicken is cooling, make the mole sauce. Heat olive oil in a medium saucepan. When it starts to shimmer, add the onions and garlic. Stir and sauté until they start to soften, about 5 minutes. Add the tomatoes, chipotle pepper, adobo sauce and raisins. Stir and continue to sauté for another 10 minutes.
After 10 minutes, carefully pour the onion/tomato mixture into a blender. Be very careful, because the mixture will be hot! To the blender add the chicken broth, coriander, chili powder, cumin, espresso powder, cinnamon and cloves. Puree the mixture until smooth. Taste and adjust seasoning per your taste: add more salt, more chili powder, etc.
Pour the sauce back into the saucepan and put it back on the heat. Simmer over medium heat for 30 minutes, then stir in the cocoa powder and shredded chicken. Continue to cook on medium low heat to warm the chicken.
My favorite way to serve this is burrito style. I set up all my families favorite toppings: cheese, sour cream, cilantro, wedges of lime and tortillas.