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True, and you ditch the wheat flour for the extra thin ones....
Most people don't like to make the very thin ones at home (cooking them in quantity tends to take a toll on the fingers), but you are indeed correct, (my bad for grabbing the wrong one in a hurry)!
I humbly stand correctred!
Many AUTHENTIC Mexican restaraunts in the US do not offer Chicken Mole on the menu yet, as it has yet to get a following here....except for the oil, this is a VERY healthy, low-fat meal.
So...as my Pentance:
CHICKEN MOLE
8 Chicken breasts (skinned & de-fatted)
1/4 c Olive oil
1 cn Chopped green chiles (small)
1 Onion; chopped
1 Clove garlic; minced (Personally I use 2)
8 oz Tomato sauce
1 c Chicken broth
2 ts Chile powder (I use 3)
1 ts Salt
2 tb Sugar (Brown has a better flavor)
1/4 ts Tabasco
2 Whole cloves (remember to remove before serving)
1 oz Unsweetened baking chocolate
2 tb Creamy peanut butter
Rice; cooked, hot
Brown chicken in oil and remove. Saute onion and garlic and Add green
chiles. Add remaining ingredients. Stir until chocolate is melted. Shred
the cooked chicken. Replace chicken and cook over low heat for 30
minutes. Serve over cooked rice with tortillas.
Optional: Serve garnished with 1 very finely diced (seeded) jalepeno
with sour cream on the side.
68ROX
