It can take days to make an authentic Mexican mole, and some recipes have over 25 ingredients. If you fancy skipping a few steps, Willie’s Cacao (Mexican mole cacao, £9/135g) packs ancho, pasilla and mulato chillies, almonds, peanuts and spices into a cacao (raw chocolate) block so all you need to do is melt it into your sauce.
Ingredients
- red onion 2, 1 chopped, 1 sliced into rings
- garlic 2 cloves, crushed
- olive oil
- chicken thighs 6 skinless, cut into strips
- chopped tomatoes 400 tin
- chicken stock 500ml
- Willie's Mexican mole cacao 1/4 block
- chilli powder a pinch
- coriander a small bunch, leaves picked
- cooked rice to serve
- lime wedges to serve
Method
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Step 1
Cook the chopped onion and garlic in 1 tbsp olive oil until softened. Add the chicken and fry for 2 minutes, then stir in the tomatoes and stock and bring to a simmer. Add the mole cacao and chilli and cook for another 30 minutes, until thickened.
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Step 2
Stir in half the coriander and serve with rice, more coriander, onion rings and lime wedges.
Nutritional Information
- Kcals 243
- Fat 11.6g
- Saturates 3.3g
- Carbs 9.6g
- Sugars 8g
- Fibre 2.6g
- Protein 23.8g
- Salt 0.4g
