· ½ chicken breast.
· ½ tomato
· ½ onion
· ¼ chopped lettuce.
· ¼ cup of vegetable oil.
· 8 corn tortillas.
· Salt to taste.
· Sour cream.
· Queso fresco (white mexican cheese)
Set the stock aside.
· Shred the chicken breast once it has cooled down
· Add the jar of mole and ¼ cup of the chicken stock.
Cook over medium heat, and mix well until all the mole is dissolved
and there are no lumps. Don’t stop stirring until it boils.
· Lightly oil the tortillas and cook them in a pan until they’re slighlty browned.
Fold the tortillas, cover them with mole and shredded chicken.
· Transfer to a baking tray and add cheese on top.
· Preheat the oven to medium-high heat and bake for 5-8 minutes or
until the cheese melts.
· Garnish with lettuce, sour cream and crumbles of fresh white cheese.
You can also add raw onion rings for a stronger taste.
stock to increase flavor
You'll notice the difference
a little extra love!
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