Pollo Crepes Con Mole Azul
Delight your taste buds with a fusion of French elegance and Mexican tradition in this tantalizing recipe for Pollo Crepes Con Mole Azul. These delicate, golden crepes are filled with tender, shredded chicken lightly coated in a velvety blue mole sauce—a vibrant blend of roasted poblano peppers, blue corn masa, Mexican chocolate, and toasted sesame seeds. The mole’s rich, nutty, and subtly sweet flavor beautifully complements the savory chicken, while the addition of blue corn tortillas adds an authentic touch. Perfectly balanced in taste and texture, these crepes make a stunning addition to your table, whether for a festive dinner or an elevated brunch. Garnished with fresh cilantro and sesame seeds, this dish is a colorful, flavorful celebration of culinary artistry.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Whole milk
- 2 pieces Large eggs
- 2 tablespoons Unsalted butter (melted)
- 0.25 teaspoon Salt
- 2 cups Cooked and shredded chicken breast
- 0.5 cup Blue corn masa flour
- 2 pieces Dried blue corn tortillas
- 2 pieces Poblano peppers (roasted and peeled)
- 0.5 cup White onion (chopped)
- 2 pieces Garlic cloves
- 2 cups Chicken stock
- 2 tablespoons Sesame seeds (toasted)
- 1 ounce Mexican chocolate
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt (for mole sauce)
- 2 tablespoons Cilantro leaves (for garnish)
Instructions
Prepare the crepes: In a mixing bowl, whisk together the flour, salt, eggs, and melted butter. Gradually add the milk while whisking until a smooth batter forms. Let it rest for 15 minutes.
Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour a scant 1/4 cup of batter into the pan and tilt it to spread the batter evenly. Cook for about 1 minute, flip, and cook the other side. Repeat with the remaining batter to make 8 crepes. Set aside.
Prepare the mole azul: Heat the vegetable oil in a saucepan over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
Blend the roasted poblano peppers, blue corn masa flour, dried blue corn tortillas (torn into pieces), sautéed onion and garlic, and 1 cup of chicken stock until smooth.
Return the blended mixture to the saucepan and cook over medium-low heat, stirring consistently, for 10 minutes. Add the remaining chicken stock, Mexican chocolate, sesame seeds, and salt. Simmer for another 15 minutes, stirring occasionally, until the mole thickens and develops a deep flavor.
Prepare the filling: Warm the shredded chicken in a pan over medium heat. Stir in 1/2 cup of the mole azul to lightly coat the chicken. Remove from heat.
Assemble the dish: Lay a crepe flat on a plate, place about 1/4 cup of the chicken filling at the center, and roll it up tightly. Repeat with the remaining crepes and chicken.
Warm the assembled crepes briefly in a 350°F (175°C) oven for 5 minutes if needed. Then, drizzle each crepe generously with the warm mole azul.
Garnish with toasted sesame seeds and fresh cilantro leaves before serving. Enjoy!
Nutrition Facts
Calories |
2897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 2599 mg | 113% | |
| Total Carbohydrate | 230.1 g | 84% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 41.0 g | ||
| Protein | 223.3 g | 447% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 870 mg | 67% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3064 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
