6 boneless skinless chicken thighs; 2–3 Tbsp Tenayo Mole Negro paste; 1–2 Tbsp concentrated chicken stock or water; pinch of salt
Prepare & package
Loosen the mole paste with 1–2 Tbsp concentrated chicken stock or water to a thick barbecue-sauce consistency. Season the thighs with a pinch of salt, coat thoroughly, massage, arrange flat, vacuum-seal, and freeze.
Store & thaw
Freeze vacuum-sealed and flat. Cook directly from frozen in the sealed sous-vide bag.
Cook or reheat
Sous vide from frozen at 165°F for 4 hours, until the thighs shred easily.
Finish & serve
Pour the mole and bag liquid into a skillet and bring to a full boil. Reduce until concentrated and glossy, loosening with a splash of chicken stock or water if necessary. Shred the chicken, fold it back into the reduced mole, and heat through. No searing step.