Authentic Mexican Tacos
Delicious Caribbean favourites
Authentic Mexican Nachos



Main Course
4 people
Preparation Time
0 hr 5 mins
Cooking Time
0 hr 20 mins
Mole Poblano Sauce
Funnybones product codes are shown in brackets

1 – 2 tabs     Vegetable Oil   
Alternativlly replace with lard to be totally authentic. 

2 – 4 tabs     Mole Poblano paste (5433)
This will should coat 4 Chicken Breasts Or Turkey Escalopes.

1 litre (approx.) Chicken or Turkey Stock.
Substitute 250ml of stock for fresh orange Juice.

25g / 1oz    Mexican chocolate (optional).


Heat the oil or lard and melt the chocolate (if using) in it.

Add the mole paste and sauté until soft.

Gradually add the Chicken Stock, stirring to avoid lumps. Use as much Stock as needed to obtain the desired consistency (most people prefer mole fairly thick).
A rule of thumb is about four parts broth to one part mole paste. If using orange mix this into the stock before adding to mole paste.


Serving Suggestions 

Chicken or Turkey in Mole

Place diced turkey or chicken pieces in a stockpot along with the garlic cloves, roughly diced onion, bay leaf, enough water to cover the meat and season to taste. Bring to a boil, skim, cover and reduce heat to a simmer. Cook until tender. Remove from heat, and allow. Strain of the stock and use it to make the mole sauce.

Heat oil in a large frying pan and sauté your cooked meat until browned on both sides. Transfer to a large, flame-proof casserole dish. Pour over the mole sauce you have made with the fresh stock, and simmer for 15 – 30 minutes, time will vary depending if you have used diced turkey or chicken pieces.

To serve, place a piece of the meat on a plate and spoon additional mole sauce over. Sprinkle with toasted sesame seeds. Serve with warm corn tortillas