3 dried ancho chiles
1 dried guajillo chile
2 cups chicken stock
3 corn tortillas fried, torn into pieces
1 medium onion (diced small)
2 garlic cloves (minced)
1 tablespoon peanut butter
1 tsp cumin
1 tsp oregano
3 ounces Forte Dark Chocolate
Salt & pepper to taste
2 cups shredded chicken
1 cup mole sauce
1 tablespoon water
In a microwave safe bowl place chiles and cover with water.
Microwave on high for 3 minutes.
Drain, remove stem and seeds and add to blender.
Break tortillas into pieces and place in blender.
Start the Mole
In a large saucepan over medium-high meat add 2 tbsp olive oil.
Add onion and a pinch of salt.
Cook until soft, about 4 minutes.
Add garlic and cook another 2 minutes, being careful not to burn the garlic.
In a blender with tortillas and chiles add onion, garlic, peanut butter, chicken stock, cumin, and oregano.
Blend until smooth.
Season with salt and pepper.
Return blended mix to a large saucepan and simmer for 10 minutes on medium high.
Reduce heat and add chocolate.
Cover and simmer 10 minutes.
Allow to cool and store in the fridge for up to 1 week.
Make the Empanadas
Grab the puff pastry that you have in the fridge and unfold the sheets and cut each sheet into 6 squares or circles for prettier empanadas.
Mix your Mole with some already cooked, shredded chicken.
Place a tablespoon of the chicken mole mixture in the middle of the puff pastry circle.
Fold over and crimp the edges shut.
Brush with an egg wash and bake for 20 mins.