Chicken Mole in Flax Wraps with Queso Fresco ~ THM ~ S

Chicken Mole in Flax Wraps with Queso Fresco  ~ THM ~ S


My husbands favorite dish is Chicken Mole. I rarely make it because it is so time intensive. I was excited to be able with a few tweaks to make this dish THM Friendly. This makes the perfect special occasion dinner.

 Flax Wraps

The flax wraps by Sheri Graham with a few tweaks to make these on the stove top.
Use whole eggs and double the water. For this I doubled the recipe and used a 1/4 cup measuring cup to pour the batter out onto the med/low cast iron griddle. You do need to use a silacon spatula to spread out the batter. Work in a circle from the center out.  Make sure they are good, and mostly dry across the top before flipping.

Queso Fresco

The Queso Fresco or sometimes called Queso Blanco was easy to make. I would suggest making it the day before. It takes time to drain the whey.

Chicken Mole
Prep time 2.5 to 3 hours
Cook time 45 min

Step 1:
Fill an 2 qt bowl of measuring cup with dried New Mexico red chili (There are other dried chili options that can be used individually or as a blend see the end of the recipe)
Remove the stem and seeds of each chili. Open up the chili and lay flat in a heavy skillet brought to a med/high temp. (I prefer cast iron)
Place the chili's back in the bowl and cover with warm to hot water. Place a small plate on top to hold them under the water.

Step 2:
While the chili's are soaking take

• 4 large Tomatoes
• 1 onion pealed and sliced into 4 thick slices. 
• 1 bulb of garlic broken apart but left in the paper like skins

Place these on a baking tray and place under the broiler. Broil them for 5 min. Remove the garlic and turn over the tomatoes. Broil for five more min. The tomatoes should be slightly blackened. Remove the tray and set aside.

Step 3:
After the veggies are under the broiler in the heavy skillet brought to a med/high temp add

• 1 TBS of coconut oil or chicken fat
• ½ Cup of sesame seed, sunflower seed or pepita (pumpkin seed)

Toast the seeds till slightly browned.

Step 4:
In a blender add

• The toasted seeds
• The chili's drained (reserve the liquid)
• ¼ cup coconut butter or 2/3 cup shredded coconut
• 2 TBS unsweetened cranberries
• 2 TBS Soaked and dried almonds or blanched almonds
• 1 TBS oregano (preferably Mexican oregano)
• 1 TBS ground cinnamon, cinnamon chips or 1 4in cinnamon stick
• 2 tsp turmeric 
• 1 tsp ground black pepper or black peppercorns 
• 1 tsp paprika 
• ¼ tsp clove or 4 whole cloves

(For all the non ground spices grind in a molcajete or an coffee grinder before adding to the blender.)
Enough of the soaking water to cover the chili's.
Blend until well pureed. How long will depend on blender.

Step 5:
Place a strainer in a large bowl. Bring a Dutch oven to a med/high temp. Pour the chili puree through the strainer. Using a silicon spatula press the puree through the strainer. This will make a nice smooth sauce. Add a TBS of coconut oil or chicken fat to the Dutch oven. Pour in the strained chili puree. Stir the puree occasionally.

Step 6:
Peal the broiled tomatoes and removed the paper like skins of the garlic
Add to the blender the

• pealed broiled tomatoes
• broiled onion
• Pealed garlic

Blend until well pureed. How long will depend on the blender.

Step 7:
Place a strainer in a large bowl. Bring a heavy skillet to a med/high temp. Pour the tomato puree through the strainer. Using a silicon spatula press the puree through the strainer. This will make a nice smooth sauce. Add a TBS of coconut oil or chicken fat to the heavy skillet. Pour in the strained tomato puree. Stir the puree occasionally.

Your going to reduce both puree's by about half to a thick paste.

Step 8:
Pour the reduced tomato puree into the chili mole paste (the reduced chili puree). Add

• 1 qt of chicken stock
• 8 oz of unsweetened bakers chocolate chopped up
• ¼ cup peanut flour
• 2 tsp unrefined salt

Stir well and bring to a boil. Reduce the heat to a simmer and simmer for 45 min.

Pour sauce over cooked chicken either whole, cut or shredded. Heat the chicken in the sauce