Traditional Red Mole Rivas Teloloapan

Ingredients:

1 whole chicken(in pieces)

One pound of Red Mole Rivas

One garlic clove

One onion clove

2 teaspoons, salt

Directions

After cleaning and cutting the chicken in pieces, put it to boil in a pot with hot water. Let it boil until is well cooked. After the chicken is done, using the broth from the chicken, mix about 3 cups with a pound of Red mole Rivas. stir until you have disolve all the mole in the broth, if the mole is too thick add more broth until you have reach the consistancy of thick soup. Heat a little bit of oil in a saucepan for about 5 minutes, add the mixture of mole and broth and stir slowly until it starts to boil. Be careful not to let it stick to the pan. You may add a little bit of salt to your taste. In a plate, serve a piece of chicken and add the mole on top, serve with warm tortillas and beans. Enjoy

Mole Rojo Enchiladas

Ingredients

Mole Rojo already cooked(from recipe above)

Tortillas

Boneless chicken

Queso Fresco(look it up at your local market)

Mexican Sour Cream

Directions

Using the same mole from recipe above, warm the pan of mole, warm the tortillas, once the tortillas are soft, inmerse two in the warmed mole, used tongs to prevent you from burning. Take the tortillas out of the pan and put them flat in a plate, place the boneless chicken in the center of the warm tortilla and roll them. Place them in a clean plate and add more mole on top, decor with avocado, queso fresco and mexican sour cream. If you like, you can add chopped onions and lettuce. Enjoy