Cinco de Mayo

Even though Ross gets upset about Cinco de Mayo (he served in the Mexico City mission) because people think all of Mexico celebrates it (and apparently they don't) we are going to have fun with the holiday anyway. Apparently Cinco de Mayo is kinda like Utah's 'Day's of 47' if we went to New York and said Happy 24th of July - they would look at us like we were crazy. Any who, tomorrow I am going to make mole - if none of you guys had tried mole, it is yummy, super easy and a traditional Mexican dish. There are lots of different kinds of mole - but this is Ross' fave. Give it a try :)



Chicken Mole Poblano
1 cup salsa
1/4 cup creamy peanut butter
1/4 cup raisins
1 small chipotle chile in adobo sauce (from 7-oz can), seeded
1/2 cup chicken broth
1 clove garlic, finely chopped
2 tablespoons semisweet chocolate chips
2 tablespoons ground ancho chile pepper or chili powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground coriander
1 lb boneless skinless chicken breasts, cut into strips/chunks
4 flour tortillas
1 avocado, pitted, peeled and thinly sliced
1/2 cup crumbled queso fresco cheese or fresh mozzarella cheese
1/2 cup sour cream

DIRECTIONS

	In blender or food processor, place salsa, peanut butter, raisins, chipotle chile, broth, garlic, chocolate chips, ground chile pepper, pumpkin pie spice and coriander. Cover; blend until smooth.
	In 12-inch skillet, place chicken strips; add salsa mixture. Heat to boiling over medium heat, turning chicken occasionally to coat with sauce. Reduce heat to low. Cover; simmer about 20 minutes, stirring sauce occasionally, until juice of chicken is clear when center of thickest part is cut. Heat tortillas as directed on package. To serve, place each tortilla on serving plate; spoon 1/4 of the chicken and sauce mixture onto each tortilla. Top with avocado, cheese and sour cream. Fold tortillas in half over filling. Serve immediately. **We aren't huge cheese or sour cream fans, so we usually just serve it with avocados, rice and beans (Plus the rice and beans is all Annabelle would want to/can eat) . And this says it makes four servings, but we get more out of it.**

I am planning on making horchata to go along with it as well. You can always buy an horchata mix from the grocery store (by all the other Mexican food) then all you have to do is add water.