MVP Chocolate Mole Chicken Breast, Apothe-Cherry Roast Chayote, Coriander “Bio Fruit” Glazed Baby Carrots
- Roughly chop 1 tbsp (before soak) soaked and squeezed, dried pasilla chili, ½ onion, 2 roma tomatos, and 4 garlic cloves.
- Mix in a pot on medium & caramelize with a little Tropic Oil. Deglaze with water about ¾ inch above veggies.
- Add 1 tsp chili powder, ⅓ tsp cinnamon, 2 ounces of espresso, 2 tbsp of dark semi-sweet chocolate, desired BioFruit, and 1 tbsp MVP Sport.
- Turn the heat on low and stir everything in together. Reduce by half, puree everything in blender and season with salt and pepper. You can add a squeeze of lime if desired.
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