Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Place chiles in a microwave safe bowl and cover with water. Microwave 3 minutes to rehydrate.
2. 3695268 Upgrade to a paid membership 93997 to unlock all instructions 49784
3. 4209020 Upgrade to a paid membership 43606 to unlock all instructions 15829
4. 8599685 Upgrade to a paid membership 18541 to unlock all instructions 5012
5. 8743611 Upgrade to a paid membership 51490 to unlock all instructions 2958
6. 279799 Upgrade to a paid membership 20760 to unlock all instructions 30835
7. 5272797 Upgrade to a paid membership 34001 to unlock all instructions 83560
8. 8688429 Upgrade to a paid membership 16011 to unlock all instructions 95446
9. 3077424 Upgrade to a paid membership 60418 to unlock all instructions 97619
10. 1328600 Upgrade to a paid membership 22492 to unlock all instructions 55286
11. 8175615 Upgrade to a paid membership 29729 to unlock all instructions 29023
12. 7742059 Upgrade to a paid membership 48276 to unlock all instructions 89730
13. 5342321 Upgrade to a paid membership 26427 to unlock all instructions 48379
14. 8255989 Upgrade to a paid membership 22598 to unlock all instructions 35865
15. 7276346 Upgrade to a paid membership 38362 to unlock all instructions 25402

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 4725566 Upgrade to a paid membership 58344 to unlock all instructions 56531
3. 2539943 Upgrade to a paid membership 83410 to unlock all instructions 49924
4. 6654392 Upgrade to a paid membership 38078 to unlock all instructions 1202

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Place chiles in a microwave safe bowl and cover with water. Microwave 3 minutes to rehydrate.
2. Drain chiles and cut in half. Remove the stems and seeds. Set aside.
3. Heat olive oil in a large skillet. Add onions and saute 4-5 minutes until tender.
4. Add garlic and saute 1-2 more minutes until fragrant and remove from heat.
5. Place tostadas in a blender or food processor and pulse until coarsely ground.
6. Add to blender/food processor chiles, cooked onions and garlic, chicken broth, almond butter, oregano, and cumin. Process until smooth.
7. Pour mole mixture into a large sauce pan. Season with salt and pepper and cook over medium high heat for about 10 minutes.
8. Reduce heat to medium low. Break up chocolate disks and stir into the mixture until melted and smooth.
9. Simmer another 15 minutes.
10. Meanwhile, cut chicken breasts in half. Place between two sheets of parchment paper or plastic wrap and pound thin with a kitchen mallet.
11. Season chicken with garlic powder, salt, and pepper.
12. Heat olive oil in a large skillet. Add chicken (in batches if necessary) and cook about 5 minutes per side or until cooked through.
13. Pour mole sauce over each piece of chicken and serve.