Chicken and Zucchini Mole

1. 1

   In blender, puree onion, garlic, chiles, almonds, tomatoes, oregano, cinnamon, 1 tortilla, and 1/2 cup broth 2 minutes or until completely smooth.

2. 2

   In 12-inch skillet, heat oil on medium-high until hot.

3. 3

   Add blended chile mixture and cook 4 minutes, stirring constantly.

4. 4

   Reduce heat to medium and cook 8 minutes longer or until brick red and the consistency of tomato paste, stirring frequently.

5. 5

   Stir in remaining 1/2 cup broth and heat to simmering.

6. 6

   Add zucchini and chicken; simmer 5 minutes or until vegetables are tender and meat just loses its pink color, stirring occasionally.

7. 7

   Stir in chocolate and salt until chocolate melts.

8. 8

   Wrap remaining 12 corn tortillas in damp paper towels; microwave on High 45 seconds or until warm and pliable.

9. 9

   Transfer mole to serving bowl; garnish with green onions.

10. 10

    Serve with tortillas.

* Per serving · 4 servings · Values may vary.