Mole Empanadas

Rexal
If you love making mole like we do, but have no idea how to eat it, we bring you these chicken mole empanadas. The dough will turn out perfect with Rexal® and you'll enjoy making them at home. Additionally, these empanadas can be a good food option to sell.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
10
Favorites
Collections
Planner
Grocery List
Ingredients
20
Servings
  • 1 tablespoon lard, (15 grams) for the mole
  • 1/4 onions, for the mole
  • 2 cloves garlic, for the mole
  • 5 tomatoes, (750 grams) for the mole
  • 5 mulato chiles, (6 grams) stemless, without veins or seeds, for the mole
  • 6 pasilla chiles, (8 grams) stemless, without veins or seeds, for the mole
  • 6 ancho chiles, (8 grams) stemless, without veins or seeds, for the mole
  • 1 1/2 cups chicken broth, for the mole
  • 1/2 bolillo rolls, toasted, for the mole
  • 1/4 cups raisins, (30 grams) toasted on a griddle, for the mole
  • 1/4 cups almonds, (30 grams) toasted on a griddle, for the mole
  • 1/4 cups sesame seeds, (30 grams) toasted on a griddle, for the mole
  • 1/4 cups pumpkin seeds, (30 grams) toasted on a griddle, for the mole
  • 1 teaspoon anise, (4 grams) toasted on a griddle, for the mole
  • 1/2 sticks cinnamon, (6 grams) toasted on a griddle, for the mole
  • 2 tablespoons lard, (30 grams) for the mole
  • 2 1/2 cups chicken broth, (750 milliliters) for the mole
  • 1 Mexican chocolate tablet, for the mole
  • salt, for the mole
  • 3 cups chicken, (600 grams) shredded
  • 3 cups wheat flour, (375 grams) for the dough
  • 1/2 teaspoons salt, (4 grams) for the dough
  • 1 teaspoon REXAL® baking powder, 8 grams
  • 1/4 cups butter, cold, (50 grams) in cubes, for the dough
  • 1 egg, cold, for the dough
  • 1/3 cups water, (60 milliliters) cold, for the dough
  • wheat flour, for rolling out
  • egg, for brushing
  • toasted sesame seeds, for decoration
Preparation
40 mins
35 mins
Low
  • In a large pot with hot lard, roast the onion, garlic, and tomato until the skin starts to char. Add the chiles and toast, stirring constantly; it’s important to keep the heat low, as over-toasting the chiles will make the mole taste bitter. Pour in the chicken broth, cover, and cook until it boils.
  • Blend the previous mixture with the bolillo, raisins, almonds, sesame seeds, pumpkin seeds, anise, and cinnamon until fully combined; you should obtain a very thick consistency.
  • In a large pot with hot lard, fry the blended mixture, add more chicken broth, the chocolate tablet, and enough salt; cook for 15 minutes, stirring constantly, until the ingredients are incorporated. Add the shredded chicken and cook for 5 more minutes. Let cool and set aside.
  • For the dough, in a processor, mix the wheat flour, salt, Rexal® baking powder, cold butter, egg, and cold water; process for 3 minutes or until a dough forms, remember not to process for more than this time to keep the ingredients from losing their cold temperature.
  • Gather the dough into a ball, place it on cling film, and refrigerate for 20 minutes. At the same time, preheat the oven to 180 °C.
  • On a floured surface, roll out the dough until it is half a centimeter thick. Cut circles using a round lid about 15 cm in diameter. Fill each dough circle with the chicken with mole, fold in half, and seal by pressing the edges with a fork. Brush with egg and sprinkle with sesame seeds. Bake for 15 minutes. Set aside to cool slightly.
  • Serve very hot.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by