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Chicken Flutes with Easy Mole

25 mins
50 mins
Low
358
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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 portions
  • 1/4 cups pumpkin seed, for mole pasta
  • 1 teaspoon allspices, 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 tablet chocolate table, 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.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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