This spicy and slightly sweet mole sauce makes a great topping on nachos. Once the nachos are baked the melted cheese and toppings really makes this dish unforgettable.
In a large pot, heat water, salt, onion, 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 and onion.
Slow Cooker Option:
Place the chicken in a slow cooker and sprinkle it with salt and pepper. Add onion, garlic, and cover, and cook on low for 6 hours, or until the chicken is tender. Shred the chicken with forks.
Mole Sauce:
Place the chiles in a microwave-safe bowl, cover with water, and microwave on high 5 minutes. Remove from the microwave, cover, and set aside to steep for 5 minutes.
Heat oil in a large skillet or stockpot over medium heat. Add onion, garlic, tomatoes, and sauté for 8 minutes, until soft.
Pour 4 cups reserved broth and boiled onion into a blender and add sautéed ingredients. Add tostada pieces, peanut butter, chocolate, oregano, salt, and pepper and blend until very smooth. Transfer the sauce to a large skillet.
Bring to a boil, reduce heat, and simmer for 10 minutes stirring continuously to keep it from sticking to the skillet.
Nachos:
Preheat the broiler.
Mix together the shredded chicken and the mole sauce in a large bowl.
Spread the tortilla chips evenly on a baking sheet and top them with the chicken mixture, cheese, and jalapeño slices, if using. Broil for 8 to 10 minutes, or until the cheese is melted and the chicken is warmed through. Remove from the oven.
Top with garnishes of your choice. Serve warm.
Notes
Store mole sauce in the refrigerator for up to 1 week. Mole sauce can also be frozen for up to 3 months.