By Tim McCarthy, owner and proprietor of the San Angel Mole Company.

Serves: 8

I N G R E D I E N T S
3 pounds chicken pieces
16 corn tortillas
1 jar San Angel Red (Mole Rojo) sauce
Sesame seeds


I N S T R U C T I O N S
Cover chicken pieces with water and 1 tablespoon of salt. Bring to a simmer and cook until chicken is done, about 25 minutes.

Remove chicken. Combine one jar of San Angel Black Mole and 1 cup of cooking liquid in a pan over medium heat and bring to a simmer.

Add cooked chicken pieces and turn the pieces to coat with the sauce.

To serve, place two heat corn tortillas on a plate, overlapping.  Top with chicken and spoon sauce over to cover.  Sprinkle with sesame seeds.

More San Angel Recipes
Easy Mole Negro
Duck In Negro Sauce, 2 Ways
Cascabel Cheese Enchiladas
Negro Mole Cheese Enchiladas
Chile Con Carne
Shrimp Cocktail
Easy Mole Poblano
Roast Pork Loin with Red Mole Sauce
Roasted Squash with Red Mole Sauce