Ingredients

• 5 pasilla chiles, stemmed and seeded
• 2 tablespoons olive oil
• 2 cups chopped onions
• 2 cloves garlic, minced
• 5 1/2 ounces Mexican chocolate, such as Ibarra, chopped
• 1 3/4 cups chicken broth
• 3 tablespoons smooth peanut butter
• 1 tablespoon sugar
• 1 teaspoon crumbled dried oregano
• 2 corn tostadas, torn into pieces
• Salt and freshly ground black pepper
• 1 rotisserie chicken, cut into 6 pieces

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Instructions

1. Watch how to make this recipe.
2. To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes. Drain well and discard the soaking liquid.
3. Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, chicken broth, peanut butter, sugar, oregano and tostadas and blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes.
4. Season with salt and pepper. Add the rotisserie chicken pieces and stir to combine.