Xochitl’s Mole Sauce with Chicken


            3 lbs. of Boneless Chicken Breast or Boneless Chicken Tights

            ¼ of white onion

            2 cups chicken broth to blend

            1 Jar of Guajillo Xochitl’s Peppers Sauce Mild  

To toast in a dry pan:

            1 dinner roll, torn into pieces

            2 corn tortillas, cut into 1-inch strips

To cook in a dry skillet:

            2 tomatoes, cut in half crosswise

            5 tomatillos, cut in half crosswise

To soft in a large skillet:

               1 tablespoon canola oil

            1 onion, halved and thinly sliced

            1/2 head garlic, peeled and sliced

            1/3 cup chopped peanuts

            1/4 cup raisins

            2 tablespoons cumin 

            1 tablespoon dried thyme

            2 tablespoons cinnamon powder

            1 teaspoon of ground cloves

To Bring mixture to a simmer:

            3 ounces dark chocolate, coarsely chopped

            3 cup chicken broth

            3 tablespoons white sugar

            1 teaspoon salt


If desire Mole Sauce with a hot heat you can add:

2 Tablespoons of Chipotle Xochitl’s Peppers Sauce Hot


1.- Boil Chicken with salt and ¼ of onion. Make sure to save the broth to make up the 5 cups for the mole sauce.

2.- Toast dinner roll pieces and tortillas strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes.

3.- Pour 2 cups of chicken broth into a blender. Add toasted dinner roll and tortilla strips; allow to soak, fully submerged, in the chicken broth until softened, about 5 minutes. Add Guajillo Xochitl’s Pepper Sauce (If desired add 2 tablespoons of Chipotle peppers sauce for a heat hot flavor). Blend the mixture until smooth.

4.- Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with chile puree.

5.- Place canola oil in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin, thyme, cinnamon and clove; cook and stir until onions are soft and golden, 5 to 8 minutes; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.

6.- Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar and salt; stir until chocolate is melted. Add the cooked chicken pieces. Bring mixture to simmer, 8-10 minutes.