The French boast of their bearnaise, Indians are known for tantalizing curry, and Italians have rich, thick marinara. In Mexico, the undisputed national sauce is mole (pronouced MOH-l...
- 12 Rhodes Dinner Rolls, thawed and risen
- 1 lb. chicken breast, boneless and skinless
- 12 oz. Mole, ready to serve*
- 4 cups water
- 1 tsp. garlic powder
- 2 tsp. onion, diced
- 1 leaf laurel
- ¼ tsp. salt
Mole (pronounced MOH-lay) is the generic name for a number of sauces used in Mexican cuisine. There are hundreds of types of moles in Mexico. They range in colors but are typically dark brown or green. When the word mole is used, it's mostly referring to the most common type, which is made with chocolate. Don’t be confused though, you only taste a mysterious hint of chocolate flavor and it is typically not sweet. Why do so few people make it from scratch? The reason lies in the preparation. This sauce is an all-day process because of the 30-some ingredients that need to be ground, mixed and blended by hand. You can find it in the Hispanic section at your local grocery store. Mole is made from a paste so you can purchase the paste in a glass container and follow the directions on the package to make 12 oz. of it, or you can sometimes find the Ready to Serve kind which is what I used.
Gorditas are not something you put food on but something you put food in. They are the Hispanic version of a pita. They are made of corn meal or flour. There are several typical fillings such as Chiles and Cheese, Potato and Chorizo, Shredded beef in a tomato sauce, and Chicken Mole. One thing is for sure, they are considered a party food. I remember many parties as a child where a Gorditas man would come with about 10 different fillings and prepare the Gorditas right in front of us… Yum!!!
In a medium sauce pan add the water, garlic powder, onion, laurel, salt, and chicken and cover. Make sure you add these ingredients before the water boils. Once you get it to a boil, reduce to low and simmer for 30 minutes. Your chicken should be tender so as to shred. Make sure to set the broth aside.
While your chicken is cooking, take each dinner roll and flatten it with your hand. Stretch out the dough into a flat circle and place on a sprayed cooking sheet with the bottom side of the dough, slightly floured.
Bake the dough for 5 minutes in a preheated oven set to 350º F.
Once finished baking and cool enough to touch, take each gordita and with a small sharp knife, cut a slit at the edge just as my mother is showing us here.
You want to make sure it goes far enough down so you'll be able to stuff it later.
Your chicken should be cool enough to shred. Go ahead and shred it and set it aside. In a small sauce pan add the mole and about 5 Tbs. of the broth. It should not be too runny. Add the shredded chicken to the mixture and stir. It should look like this:
Now stuff the gorditas with the chicken mole.
When you are ready to serve them, place the gordita on a frying pan or flat grill as shown. You want to slightly brown and warm it.
My nephew Jonathan had the opportunity to be the first to try these gorditas. He gave them 9 out of 10. They went so fast, I had to hide one just so that my Uncle Nieves could have one.