Ingredients:

• 6-8 ounces Oaxaca Red Mole Paste

• 1–2 tablespoons Avocado or Canola Oil

• 1–2 cups chicken broth

• Produces 3-4 servings
  
  

Instructions:

1. Heat oil in medium heat using a saucepan.

2. Once heated, add red mole paste.

3. Stir consistently until warm.

4. Gradually add chicken broth and continue stirring.

5. Simmer until smooth.

Pro Tip: Continuously stir throughout your preparation. The flavor changes if the sauce sticks and burns.

For a simple and health-conscious option, serve mole over cooked chicken and rice. No complicated steps or special ingredients.

Instructions:

• Cover roasted chicken with warm mole sauce.

• Plate with white rice.

• (Optional) Garnish with sesame seeds.

Pro Tip: Mole with turkey is deeply rooted in Mexican celebrations. Consider freezing extra paste to use for delightful Thanksgiving leftovers!

For an unexpected favorite, use the recipe above. However, fill your taquitos with oil-cooked, ripe plantain. This slight sweetness plays against the mole's complex chiles.

Topping Options:

• Mexican crema

• Crumbled queso fresco

• Sesame Seeds

• Lean Protein

Pro Tip: Cut prepared taquitos into fourths. Place on small plate and cover in sauce. Garnish with sesame seeds. Insert toothpick and serve for a party favorite!