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Tortilla with chicken and mole
 
 
4 ServingsPTM30 min

Tortilla with chicken and mole


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Directions

  1. Roast the chicken on the top grill of the barbecue on a piece of aluminum foil under a lid or grid on a baking tray for about 20 minutes in the oven (200ºC). Turn over in between.
  2. In the meantime, cut the tortillas from the outside inwards into a spiral. Heat the oil in a frying pan and fry the tortillas each in a few minutes until golden brown. Drain on kitchen paper and keep warm.
  3. Heat the mole again. Place on each plate a tortilla and drizzle with some mole.
  4. Divide the chicken over it and garnish with atjar, a few sprigs of coriander and a wedge of lime. Serve the rest of the mole and atjar separately.

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Nutrition

475Calories
Fat31% DV20g
Protein66% DV33g
Carbs10% DV30g

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