- Boneless & Skinless Chicken (2 pounds; thighs/breasts)
- Vegetable Bouillon (2 cubes)
- Ginger (1 inch)
- Dried Ancho Chilies (3 chilies)
- Dried Chipotle Chilies (4-5 chilies)
- Fire Roasted Tomatoes (14 ounces)
- Yellow Onion (2; peeled and cut into halves)
- Garlic Cloves (4-5 cloves; peeled)
- Chocolate (75% cocoa dark chocolate; 3/4 cup)
- Cocoa powder (1 tablespoon)
- Ground Cinnamon (1/2 tablespoon)
- Honey (1 tablespoon)
- Peanut Butter (3 tablespoons)
- Lettuce (1-2 cups; chopped)
- Shredded Cheese (2-3 cups; Mexican blend)
- Tortilla (6 inch)
- Cilantro (chopped; for filling and garnish)
- Olive Oil
- Salt (to taste)
- Pepper (to taste)
In a sheet pan, place the halved yellow onions, garlic cloves, and the dried chilies and place it under broiler for 3-4 minutes. Remove the chilies and set it aside. Flip the onions and garlic and cook for additional 3-4 minutes and then remove it and set it aside.
In a saucepan, heat up some water and soak the chilies in it for 10-15 minutes. Place a small plate over the chilies to let it remains submerged.
Put the chilies, broiled onions, garlic, honey, salt and fire roasted tomatoes along with a cup or two of warm water in which the chilies were soaked into a blender and blitz it into a fine paste.
Then add the chocolate, cocoa powder, peanut butter and cinnamon and blend for another 15 – 30 seconds.
You can leave the sauce as is but for best results pass it through the sieve and strain the gravy to get a nice glossy sauce.
In another saucepan add some water and bring it to boil and then add the bouillon cubes and let it dissolve, add some salt and pepper and then add the chicken into it and cook for 15 minutes on medium heat and then turn off the heat and let it cool. You can drain off the water or save it as a stock for later use. Discard the ginger pieces.
Using a fork/your hands shred the chicken into a bowl. Add 1/2 cup of the mole sauce and coat the chicken evenly. Add more sauce if you needed.
Preheat the oven to 190°C/375°F.
Cut the tortilla into halves. Spread the halve with the chicken, cheese and chopped lettuce. Roll the tortilla into a cone and place seam side down on a baking tray.
Make more of the cones and place the them close to each other into a circle and scatter some cheese. Repeat the process by placing the cones between two cones and form more layers.
Place the tray in the oven and bake for 15 minutes.
Take off the tray from the oven and drizzle some mole sauce over the cones and then scatter the chopped cilantro for garnish. Serve with a side of salsa.