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Chicken Flutes with Easy Mole

25 min
50 min
Easy
93
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This is a classic dish of Mexican cuisine, and with this flute recipe, you will learn to make mole from scratch, in a very easy and uncomplicated way. Mole bathed crispy chicken flutes will become one of your family's favorite dishes and will be a different way of eating golden chicken tacos at home.
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Ingredients

4 servings
  • 1/4 of Cup of pumpkin seed for mole pasta
  • 1 teaspoonful of allspices for mole pasta
  • 1 teaspoonful of clove for mole pasta
  • 1/4 of Cup of sesame seed for mole pasta
  • 1 teaspoonful of cumin for mole pasta
  • 1/4 of onion for mole pasta
  • 1 clove of garlic for mole pasta
  • 1 Cup of cookie of animals, for mole paste
  • 4 pieces of guajillo chili pepper for pasta (seeded, hydrated in hot water)
  • 5 pieces of ancho chili pepper for pasta (seeded, hydrated in hot water)
  • 2 spoonfuls of vegetable oil for the mole
  • 3 cups of chicken soup for the mole
  • 1 tablet chocolate table for the mole
  • 2 cups of chicken breast (cooked and shredded) for flutes
  • 12 Corn tortillas hot and oval, for flutes
  • enough of vegetable oil to fry the flutes
  • enough of cream To accompany
  • enough of fresh cheese crumbled to accompany
  • enough of red onion in strips to accompany
  • enough of avocado in sheets to accompany
  • enough of coriander leaf To accompany

    Preparation

    In a hot comal, toast the seeds, the fat pepper, the clove, the sesame, the cumin, the onion, the garlic and the cookies of animals until they are golden enough. Remove and blend along with the guajillo and wide peppers until you obtain a paste-shaped mixture. Reservation.
    In a casserole heat the oil, add the mole paste and the chicken stock; move until completely mixed. Cook for 10 minutes and add the chopped chocolate; let dilute, season with salt and keep on medium heat for 8 more minutes. Reservation.
    For the flutes, place the oval corn tortilla on a table, add the shredded chicken, roll and close with chopsticks. Repeat until the filling is finished. Reservation.
    In a pan, heat the oil over medium heat and fry the flutes until golden brown. Place on absorbent paper to remove excess grease and reserve.
    Serve the flutes by bathing them with the mole, decorate with cream, cheese, purple onion, avocado and cilantro.

    PRESENTATION

    Serve and accompany with cream, cheese and toasted sesame seeds.

    TIPS

    In many regions of the country animal cookies are used to sweeten the moles, which in addition to giving consistency, give it a unique flavor.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    894
    kcal
    45%
    Carbohydrates
    84.5
    g
    28%
    Proteins
    57.2
    g
    114%
    Lipids
    37.7
    g
    58%
    Fiber
    7.5
    g
    15%
    Sugar
    33.7
    g
    37%
    Cholesterol
    144
    mg
    48%
    Esha
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