Chocti Mole

Chocti Mole


by: @fourthandheart

  • 00 2 wholes Dried Chile Seco Del Norte
  • 01 2 wholes Dried Cascabel Red Chiles
  • 02 1 cup Chocti Original Spread
  • 03 1 cup Chicken Broth
  • 04 3 Corn Tortillas
  • 05 3 Coarsely Chopped Garlic Cloves
  • 06 2 tbsps Garlic Ghee
  • 07 1 tsp Ground Cumin
  • 08 1 tsp Oregano
  • 09 1 Disc of TZAO Chocolate
  • 10 3 tbsps Almond Butter
  • 11 .25 tsp Himalayan Pink Salt
  • 00 Soak chilis in a bowl of boiling hot water and set aside for 30 minutes covered so the steam doesn't burn your eyes.
  • 01 Bring broth to boil.
  • 02 Meanwhile add ghee to a medium high heat sauté pan. After the ghee is melted, add the cumin and oregano.
  • 03 After you've established the spice has been evenly distributed, sauté in the onions and garlic until they are translucent and slightly browned.
  • 04 Turn down to medium low and keep stirring so they don't stick to the pan.
  • 05 Drain the chilis and remove seeds and pods (keep seeds if you want a spicier mole).
  • 06 Place all prepared ingredients (chiles, Chocti spread & tortillas with broth, onion and garlic mixture) in a blender or food processor along with salt, almond butter, and chocolate; puree until smooth.
  • 07 Serve hot on top of cooked chicken or pork, or in any of your favorite recipes that use mole sauce.
4 Cups

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