x
Kiwilimón

Kiwilimón

ImagenReceta
2 Photos
x
Select File


Validate Cancel
2

Chicken Flutes with Easy Mole

25 mins
50 mins
Low
513
Favorites
Collections
Glider
Super List
Upload a picture
To print
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.
Learn more about Kiwilimón

Ingredients

4 portions
  • 1/4 cups pumpkin seed, for mole pasta
  • 1 teaspoon allspice, for mole pasta
  • 1 teaspoon clove, for mole pasta
  • 1/4 cups sesame seed, for mole pasta
  • 1 teaspoon cumin, for mole pasta
  • 1/4 onions, for mole pasta
  • 1 clove garlic, for mole pasta
  • 1 cup cookie, of animals, for mole paste
  • 4 guajillo chilies, for pasta (seeded, hydrated in hot water)
  • 5 ancho chili peppers, for pasta (seeded, hydrated in hot water)
  • 2 tablespoons vegetal oil, for the mole
  • 3 cups chicken soup, for the mole
  • 1 tabletop chocolate splint, for the mole
  • 2 cups chicken breast, (cooked and shredded) for flutes
  • 12 corn tortillas, hot and oval, for flutes
  • enough vegetal oil, to fry the flutes
  • enough cream, To accompany
  • enough fresh cheese, crumbled to accompany
  • enough red onion, in strips to accompany
  • enough avocado, in sheets to accompany
  • enough fresh coriander, 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.

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
152.8
kcal
7.64%
Carbohydrate, by difference
10.4
g
3.47%
Protein
12.1
g
24.2%
Total lipid (fat)
7.2
g
11.08%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES
ADVERTISING
ADVERTISING
ADVERTISING