Mole (moh-Lay) sauce in the style of Puebla served over chicken.
Mixiotes are the rather tough outer membranes of young of Maguey (century) plant leaves. The membranes are removed in sheets and used to wrap little bundles of marinated meats and chiles which were then steamed as you would a tamale. Today you can use banana leaves, or parchment paper.
Recipe from GourmetSleuth.com. This recipe uses a premade mole sauce which adds flavor and saves time. You can also use store-purchased rotisserie chicken with skin removed for further time-saving.
Crisp fried tortillas filled with shredded chicken then topped with a warm salsa made of tomatoes, onion, chiles, and cilantro.
By Tim McCarthy, owner and proprietor of the San Angel Mole Company. Fresh chicken is simmered in water then topped with San Angel mole sauce for a flavorful, fast meal.