Chicken mole Pastel Azteca
Ingredients
Mole Sauce
- 1 jar mole poblano
- 1/2 tablet mexican chocolate
- 1/4 cup brown sugar
- 1 tsp peanut butter
- 1/4 banana
- 5 cups chicken broth
For the chicken
- 1 whole chicken
- 1/2 onion
- 2 garlic clives
- 1 tbsp salt
- 2 bay leaves
For the pastel azteca
- 1 cup shredded Chihuahua cheese
- 1/2 cup mexican crema
- 12-15 corn tortillas
- 1/2 cup cooking oil
Instructions
- Remove the skin from the chicken and place it in a pot with onion, garlic, bay leaves, and salt. Cover with water and simmer until fully cooked. Shred and set aside.(Shortcut tip: rotisserie chicken works perfectly here.)
- In a blender, combine the mole paste, Mexican chocolate, brown sugar, peanut butter, banana, and chicken broth. Blend until smooth.Pour into a pot and simmer over medium heat, stirring often so it doesn’t stick. Cook until thickened, about 10–12 minutes.
- Add the shredded chicken to the mole sauce and simmer together for 3 minutes, allowing the flavors to fully blend.
- Heat oil in a skillet and lightly fry the tortillas on both sides. Drain excess oil on paper towels.(This step helps the tortillas hold their structure in the casserole.)
- In a baking dish, layer:Repeat until the dish is full, finishing with a generous layer of cheese on top.TortillasChicken with moleAnother layer of tortillasSpread Mexican cremaChicken with moleShredded cheese
- Cover with foil and bake at 360°F (180°C) for 45 minutes.Let rest for 10–15 minutes before slicing and serving.
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