Yield - 2 servings
- 1 lb sliced chicken (boneless skinless thighs or breast)
- 1/8 tsp cayenne pepper
- 2 tbsp olive oil
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp minced onion
- 1/2 tsp dried oregano
- 2 1/2 tsp chili powder
- 5/8 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp cumin
- 1 tsp dried parsley
- 1/4 cup salsa
- 3/4 cup tomato sauce
- 1 1/2 cups water
- 150 g Classic Dark Chocolate
- 4 medium flour tortillas
- Coat chicken with cayenne and black pepper.
- Heat olive oil in a pan over medium heat then add chicken and sauté for 4 to 5 minutes or until completely cooked. Remove from heat and set aside.
- For the base of the mole sauce, heat olive oil in a large saucepan over medium heat. Add garlic and sauté for 1 to 2 minutes. Stir in onion, oregano, chili powder, black pepper, salt, cumin, parsley, salsa, tomato sauce and water.
- Bring mixture to a boil, then simmer for 15 to 20 minutes.
- Just before serving, chop chocolate into small pieces and add to sauce. Stir until melted and blended.
- Place cooked chicken on warmed tortillas and roll two per plate.
- Ladle mole sauce generously over tortillas and dress with toppings of your choice (grated cheddar cheese, tomatoes, cilantro, sour cream and black olives are all tasty garnish options).