Gourmet Mole Picaditas Recipe
Make Gourmet Mole Picaditas Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Masa & Base
Frying
Mole Sauce & Enhancements
Fillings & Garnish
Method
Dough preparation
- 1
Whisk dry
In a large bowl, whisk masa harina with fine sea salt until evenly distributed.
- 2
Add liquids and oil
Stir in warm water and vegetable oil, mixing until a rough dough forms.
- 3
Knead
Knead dough on a clean surface for 5-7 minutes until smooth and pliable. If too dry, add a splash more water.
- 4
Portion & shape
Divide dough into 8 equal portions. Roll each into a ball, then flatten into discs about 4-5 cm in diameter and 0.5 cm thick. Poke a shallow well in the center of each to hold toppings.
Frying picaditas
- 5
Heat oil
Heat the 0.5 cups of vegetable oil in a wide skillet over medium heat.
- 6
Fry discs
Fry each dough disc until golden and puffed, about 2-3 minutes per side. Drain on paper towels.
Mole sauce
- 7
Warm mole
In a small saucepan, gently heat the store-bought mole poblano sauce until just simmering.
- 8
Add chocolate and spices
Stir in chopped dark chocolate, ground cinnamon, and ground cumin. Simmer 3-5 minutes, stirring until chocolate is melted and sauce glosses. If desired, thin with a little water or stock.
Fillings & finishing
- 9
- 10
Mise en place
Crumble queso fresco; chop cilantro; slice avocado; set out jalapeño slices and sesame seeds.
- 11
Assemble
Spread a spoonful of mole on the bottom of each fried disc. Top with chicken mixture, then sprinkle queso fresco. Garnish with avocado slices, cilantro, sesame seeds, and jalapeño slices.
