The Easy way to make Mole Rojo, Negro, Verde & Pipian
Stone Ground Moles...
Great CSS Templates
For these Recipes You can use our Rojo, Negro, or Pipian Paste.
1 whole chicken(in pieces) One pound of Mole Negro, Mole Rojo Or Pipian One garlic clove One onion clove 2 teaspoons, salt
After cleaning and cutting the chicken in pieces, place it in a pot of to boiling water. Let it boil until is well cooked. After the chicken is done, mix 3 cups of broth with a pound of Red Mole Rivas. Stir until you have dissolved all the mole in the broth. If the mole is too thick, add more broth until you have reached the consistency of thick soup. Heat a small amount of oil in a saucepan for about 5 minutes, add the mixture of mole and broth and stir slowly until it starts to boil. Be careful not to let it stick to the pan. You may add salt to your taste. Serve a piece of chicken on a plate and top it with the mole. Serve with warm tortillas and beans. Enjoy!
Mole of choice already cooked(from recipe above) Tortillas Boneless chicken Queso Fresco(can be found at your local market) Mexican Sour Cream
Using the same mole from the recipe above, warm the mole. On a griddle, warm the tortillas. Once the tortillas are soft, immerse them in the warm mole. Use tongs to prevent burning. Take the tortillas out of the pan and lay them flat on a plate, place boneless chicken in the center of the tortillas and roll them to make enchiladas. Place the enchiladas on a different plate and add more mole on top. Garnish with avocado, queso fresco and Mexican sour cream. You can also add chopped onions and lettuce. Enjoy!
Mole of choice already cooked(from recipe above) Bolillo(mexican French roll) Boneless chicken Cooked beans
Using the mole or pipian from above, Cut the Bolillo in half as shown in the picture. Put some beans in the bolillo, add mole, chicken and add some queso fresco. Enjoy.