Recipes

• 2 cups cooked, shredded chicken

• 8 corn tortillas

• 1 cup shredded cheese (queso Oaxaca or Monterey Jack)

Mole Sauce

• 2 Tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 Tbsp Ancho Chili Powder

• 1 tsp Royal Cinnamon

• 1 tsp Wild Mountain Cumin

• 1 ½ cups chicken broth

• 2 Tbsp smooth peanut butter (or almond butter)

• 1 Tbsp unsweetened cocoa powder

• 1 tsp Panela Sugar or Dark Woodland Honey

• Salt to taste