Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 75 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes. | 2. Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender. | 3. Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with the hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend the chile and tortilla 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. | 5. Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with the chile mixture and blend until smooth. | 6. Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes. | 7. Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lard	2	tablespoons		230.912	0.0	0.0	25.6
onion	1/2		sliced	32.0	7.472	0.88	0.08
garlic	2	cloves	sliced	8.94	1.9836	0.3816	0.03
salt	1	teaspoon		-	-	-	-
cumin seed	1	tablespoon		15.75	1.8581	0.748	0.9353
poblano pepper	2		seeded sliced	-	-	-	-
anaheim pepper	2		seeded sliced	-	-	-	-
chicken thigh	4		skinless boneless cut	7972.8	14.3148	173.5896	801.4476
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
chicken broth	2	cups		312.48	7.56	44.5536	10.4832
guajillo chile	4		stemmed seeded	-	-	-	-
ancho chile	2		stemmed seeded	-	-	-	-
corn tortilla	1		cut	-	-	-	-
tomato	4		cut	160.8396	34.7592	7.8633	1.7871
tomatillo	3		cut	435.4492	79.4695	13.0635	13.8799
lard	2	tablespoons		230.912	0.0	0.0	25.6
onion	1/2		sliced	32.0	7.472	0.88	0.08
garlic	5	cloves	sliced	8.94	1.9836	0.3816	0.03
cumin seed	2	teaspoons		15.75	1.8581	0.748	0.9353
chicken broth	2	cups		312.48	7.56	44.5536	10.4832
salt	to taste			-	-	-	-
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
dark chocolate	3	ounces	chopped	472.8695	51.4458	4.7117	27.5557
corn tortilla	12			-	-	-	-
cilantro	1/2	bunch	chopped	-	-	-	-
queso fresco	1/2	cup	crumbled	182.39	1.8178	11.0349	14.5302

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.