WebCover and steam until the corn husk easily pulls away from the tamal, about 35 minutes. Let the tamales cool 10 to 15 minutes. Don’t eat the tamales immediately after you remove …
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Traditional Mole Sauce has tortillas added to the sauce. In this Easy Chicken Mole, by not adding tortillas to the mole, it cuts out extra carbs. The mole sauce tastes amazing and no one misses the extra carbs. To keep the meal completely low-carb, serve with Cauliflower Spanish Rice.
This paleo and keto Mexican mole sauce is a truly wonderful (and abbreviated!) version of a traditional family recipe. Expect to be blown away! Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion. Toast ancho chilis in a skillet or pan over medium heat until softened, 2-3 minutes.
Once the mole is smooth, add back into the pot and put the chicken breasts into the pot too. Let the chicken and mole sauce simmer about 25- 30 minutes. The internal temperature of the chicken should be 165 degrees. Serve with Spanish Rice, tortillas, or Cauliflower Rice for those on a low-carb or keto diet!
You can freeze it in portions and use it anywhere from enchiladas to sprucing up a boring chicken. Just don’t forget to whip up a batch of our grain free keto tortillas, soulmate material for sure! This paleo and keto Mexican mole sauce is a truly wonderful (and abbreviated!) version of a traditional family recipe.