Chicken Mole Sopes
This streamlined version of Mexican mole gains flavor from Guelaguetza’s famous mole negro. Using this mole paste makes preparing mole in minutes and authentic with all the flavors of Oaxaca.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 1/2 cups water
- 2 teaspoons salt
- 2 large chicken breasts
- 2 tablespoons olive oil
- 1/4 onion (chopped)
- 3 cloves garlic (minced)
- 1 small bolillo (substitute small French roll, cut into1-inch pieces)
- 1 California red chile pod (stemmed, seeded, diced)
- 2 Roma tomatoes (chopped)
- 2 cups reserved chicken broth
- 1 tablet Mexican chocolate (recommend Nestle-Abuelita)
- 4 ounces Mole Negro Paste
- 8 Homemade sopes
- 8 fried eggs
Instructions
- 1
In a large pot, heat water, salt, and chicken. Once it starts to boil, lower the heat and simmer for about 20 minutes. Transfer chicken to plate to cool off, and then shred. Reserve broth.
- 2
Heat oil in a large skillet over medium heat. Add onion, garlic, bolillo, chiles, and tomato, and sauté for 10 minutes, until soft.
- 3
Pour 2 cups of broth into a blender and add the sautéed ingredients. Add chocolate and mole paste, and blend until very smooth. Transfer the sauce to a large skillet.
- 4
Bring to a boil, reduce heat, and simmer for 10 minutes.
- 5
Add shredded chicken and stir until chicken is covered with the sauce.
- 6
Lower heat and simmer for 10 minutes, stirring continuously to keep it from sticking to the skillet.
- 7
Plate some mole on a serving plate and toss a handful of sesame seeds on top for garnish or serve over sopes.
- 8
Fill each sope with some warm chicken mole, top with a fried egg, and drizzle with additional mole sauce.