Chicken Mole


3 dried ancho chiles

28 oz whole roasted tomatoes

1 medium onion, chopped

1/2 cup sliced almonds, toasted

1 tbsp sesame seeds, toasted

1/2 cup dark bakers chocolate

1/4 cup raisins

1 1/2 cups chicken stock

2 chipotle chiles in adobo sauce

1 tbsp ground cumin

1 tsp cinnamon

1 tsp oregano

3 garlic cloves

2 lbs chicken thighs bone-in, skinned

1/2 tsp fine sea salt

16, 6" white corn tortillas

1/4 cup Cotija cheese, crumbled

1/4 cup cilantro, chopped

2 lime wedges

Soak ancho chiles covered with boiling water for 10 minutes, then drain and discard stems and seeds.

Toast almonds and sesame seeds for 3 minutes, then set aside.

Put seeded chiles, tomatoes, onion, almonds, sesame seeds, chocolate, raisins, chicken stock, chipotles and adobo sauce, cumin, cinnamon, oregano and garlic in a in a blender and blend until smooth.

Season chicken with salt and place inside Instant Pot.

Pour in mole sauce mixture, then cover, seal vent and hit Manual setting, High Pressure, for 25 minutes.

Remove chicken and place on a cutting board to remove bones.

If sauce is thin, cook on Sauté to reduce and thicken while you shred chicken.

Shred chicken into large pieces then return to Instant Pot and mole sauce.

Reserve 2 cups of the mole sauce for topping.

Toast and slightly char corn tortillas on both sides in a small skillet, over medium heat.

Top tortillas with chicken mole sauce, cheese, and cilantro.

Serve with lime wedges and top with more mole sauce.
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