4 boneless, skinless chicken breasts, cooked
1 tablespoon lard or vegetable oil
5 tablespoons red or brown mole paste (such as the Doña Maria brand)
1 cup chicken stock
2 ounces Mexican chocolate (optional)
1 tablespoon sesame seeds (toasted, if you wish)
Cover chicken breasts in water and simmer until they turn white, about 20 minutes. Remove and set aside. Heat the lard or vegetable oil in a saucepan over medium heat. Add the mole paste and fry for 4 minutes, stirring constantly, to release the natural oils. Be careful; it burns quickly. Add the chicken stock and blend with the mole paste. Add the chocolate and stirring continuously until well blended (if using the readily available Doña Maria brand, you don’t really need to add more chocolate). Lower the heat and cook for 25 minutes, stirring constantly. The mixture should have the consistency of a thick sauce. Adjust seasoning.
Place the chicken in the mole sauce and heat thoroughly. Sprinkle with the sesame seeds. Serve with whole or refried black or pinto beans, rice, and hot corn tortillas.