Quick and Easy Beef or Chicken Mole
Transform your weeknight dinner routine with this Quick and Easy Beef or Chicken Mole, a flavorful Mexican-inspired dish that's both rich and approachable. Perfect for busy nights, this recipe combines tender bites of chicken thighs or beef chuck with a velvety mole sauce infused with peanut butter, chipotle peppers, cocoa powder, and a hint of cinnamon. The addition of torn corn tortillas thickens the sauce naturally, creating a luscious texture that clings to every bite. With just 15 minutes of prep time and a one-pan cooking method, this dish is as convenient as it is delicious. Serve over rice and garnish with fresh cilantro and lime wedges for a vibrant finishing touch. It's the perfect balance of smoky, savory, and slightly sweet flavors in under an hour!
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Recipe Information
Ingredients
- 1 pound Boneless skinless chicken thighs or beef chuck (cut into bite-sized pieces)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 cup Canned diced tomatoes (with juices)
- 1.5 cups Chicken or beef broth
- 2 tablespoons Smooth peanut butter
- 1 pepper Canned chipotle peppers in adobo sauce
- 1.5 tablespoons Unsweetened cocoa powder
- 0.25 teaspoon Ground cinnamon
- 1 tablespoon Brown sugar
- 2 pieces Corn tortillas (torn into small pieces)
- 0.25 cup Fresh cilantro (for garnish, optional)
- 4 pieces Lime wedges (for serving, optional)
Instructions
Season the chicken or beef pieces with salt and black pepper.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the meat until browned on all sides, about 5-6 minutes, then remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Cook for 4-5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the diced tomatoes, chicken or beef broth, peanut butter, chipotle pepper, cocoa powder, ground cinnamon, brown sugar, and torn corn tortillas.
Return the seared meat to the skillet, making sure it is submerged in the sauce.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, stirring occasionally, until the meat is tender and the sauce has thickened.
Adjust seasoning with additional salt and pepper if needed.
Serve the mole hot over rice, garnished with fresh cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
1845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 4714 mg | 205% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 27.1 g | ||
| Protein | 140.1 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2275 mg | 48% | |
*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.
