Cholaca Chicken Mole
Mole sauce ingredients
  • 2 chipotle peppers in adobo sauce
  • 4 Roma tomatoesroasted
  • 1large yellow onionroasted
  • 1tbsp Chopped garlic
  • 1tbsp Extra virgin olive oil
  • 2tbsp chopped cilantro
  • 2 limesjuiced
  • 2cups chicken broth
  • 1/4cup sunflower seeds
  • 1/4cup milk chocolate chunks
  • 1/4cup Cholaca Wafers
  • 1tsp salt & pepper
Chicken ingredients
  • 1lb chicken breast
  • 1tsp salt & pepper
  • 1tbsp Extra virgin olive oil
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.
  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.