I once spent the better part of a day making mole (MO-le), the Mexican chocolate – chili sauce, by toasting and grinding seeds, chiles and tortillas. It was fun and adventurous and it came out well, but it was a lot of work.
Stir in 1/4 cup peanut butter to the mole.
then stir in 1/2 cup Roz’s Jewish Chicken Soup (or boxed or canned broth). Add more broth for jarred mole, as it is thicker.
Stir well over medium heat. Add cooked chicken pieces and heat in mole sauce. Garnish with cilantro if desired.
For many years I used the Dona Maria mole in the jar. You can wash out the jar afterwards and have a new drinking glass! My daughter is in college across the country and can’t find mole in the grocery stores. I discovered Rogelio Bueno mole available in boxes, which are better to ship than the breakable jars.
It’s easy to make mole enchiladas with this. Set aside chicken in mole sauce, and pour some mole sauce to cover a plate. Warm corn tortillas until pliable, then dip both sides in the mole sauce. Fill with the chicken. You can add frijoles pintos to the filling if desired. Place enchiladas on a baking dish coated with nonstick spray. Bake for 20 minutes or microwave for 6 minutes. Garnish with fresh cilantro leaves if desired.