Chicken Mole Sopes
I hope your 4th of July was safe, wonderful, and delicioso. We had a great week camping and making family memories at Winding River Resort in Grand Lake, Colorado.
We celebrated my son’s 9th birthday with a scavenger hunt and a piñata. We went horseback riding, took a hayride, and fished (or in Blake’s case swam in the river). We pet farm animals and enjoyed a lot of good times around the campfire with stories, singing, and s’mores. Oh, and of course lots of delicious food like machaca con huevo, carne adobada, and chicken fajitas just to name a few dishes.
Speaking of delicious dishes – my mom made this tasty chicken mole while she was visiting. Yes, we could have served this chicken mole as an entrée alone, but instead we spooned it over warm sopes, topped with a fried egg, and then spooned more of the deep and rich mole sauce on top. This combo is absolutely fantastic and makes a great dinner or brunch.
Another great idea would be to replace the sope with fried tortilla pieces and make chilaquiles.
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. My mom added a bit of roasted tomato, red chile, Mexican chocolate, and chicken broth.
If you have never made mole I highly recommend these products. I have dined at their James Beard award-winning restaurant in L.A. and was thrilled when they wanted me to try out their mole.
Watch this beautiful video about how their family has kept Oaxacan cuisine alive and well in L.A. I am in awe of their love of their culture and their family, and I know you will too.
Chicken Mole Sopes
- 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
- 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.
- Heat oil in large skillet over medium heat. Add onion, garlic, bolillo, chiles, and tomato, and sauté for 10 minutes, until soft.
- 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.
- Bring to a boil, reduce heat, and simmer for 10 minutes.
- Add shredded chicken and stir until chicken is covered with the sauce.
- Lower heat and simmer for 10 minutes, stirring continuously to keep it from sticking to skillet.
- Plate some mole on a serving plate and toss a handful of sesame seeds on top for garnish or serve over sopes.
- Fill each sope with some warm chicken mole, top with a fried egg, and drizzle with additional mole sauce.