Recipe by Chef Taylor Creedon of Tap 14 Denver

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Cholaca Chicken Mole
Servings
Ingredients
Mole sauce ingredients
  • 2 chipotle peppers in adobo sauce
  • 4 Roma tomatoes roasted
  • 1 large yellow onion roasted
  • 1 tbsp Chopped garlic
  • 1 tbsp Extra virgin olive oil
  • 2 tbsp chopped cilantro
  • 2 limes juiced
  • 2 cups chicken broth
  • 1/4 cup sunflower seeds
  • 1/4 cup milk chocolate chunks
  • 1/4 cup Cholaca Wafers
  • 1 tsp salt & pepper
Chicken ingredients
  • 1 lb chicken breast
  • 1 tsp salt & pepper
  • 1 tbsp Extra virgin olive oil
Servings
Ingredients
Mole sauce ingredients
  • 2 chipotle peppers in adobo sauce
  • 4 Roma tomatoes roasted
  • 1 large yellow onion roasted
  • 1 tbsp Chopped garlic
  • 1 tbsp Extra virgin olive oil
  • 2 tbsp chopped cilantro
  • 2 limes juiced
  • 2 cups chicken broth
  • 1/4 cup sunflower seeds
  • 1/4 cup milk chocolate chunks
  • 1/4 cup Cholaca Wafers
  • 1 tsp salt & pepper
Chicken ingredients
  • 1 lb chicken breast
  • 1 tsp salt & pepper
  • 1 tbsp Extra virgin olive oil
Instructions
For the Mole Sauce
  1. In a medium pot, add oil, chipotles, tomato, onion, and garlic and cook over medium heat for 5 minutes. Add chicken broth and simmer until ¾ of the chicken broth has reduced. Place in blender, start on low speed turning up to high, add chocolate, cholaca, lime juice cilantro, salt and pepper and sunflower seeds. Puree in blender until smooth.
Chicken
  1. Preheat grill. Coat chicken with oil, salt and pepper. Cook on grill until it reaches an internal temperature of 165*. Let cool for 15 minutes and shred with two forks. Mix chicken and warm mole sauce and serve warm.
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