I forgot to take a picture of this dish – so Physioprof, shut up 🙂
I don’t even pretend that this is an authentic mexican mole. It’s
something that I whipped together because I felt like a mole, and
I worked from very vague memories of a mole recipe I read years ago,
and ad-libbed this. So it’s absolutely not authentic – but it is
- 2 pounds chicken breasts, bone in.
- One large onion, diced.
- 2 cloves garlic, minced.
- 1 teaspoon coriander powder.
- 1 teaspoon cumin powder.
- 1/4 teaspoon cinammon powder.
- 1 teaspoon mexican oregano.
- 1/2 teaspoon epazote.
- 1 chipotle pepper in adobo sauce, finely minced.
- 1 large dried ancho chili pepper.
- 1 dried serrano chile pepper.
- One can diced tomatoes.
- 2 ounces dark chocolate, chopped.
- 1/4 cup tequila.
- 1 dozen corn tortillas, lightly toasted.
- 1 tablespoon whole almonds.
- chicken stock.
- Cheese. (I use cheddar; you should use a mexican queso blanco,
but I don’t have access to a decent one.)
- Put a pan on high heat. When it’s good and hot, start
adding chicken thighs, skin side down, to the dry
pan. (You’re going to get fat from the chicken skin.)
Brown them well on both sides, then remove.
- Reduce the heat to medium, and add the onions to the pan with
the chicken fat. Stir, and let them cook for several minutes until
- Take the dried peppers, remove the seeds, and crush/chop them
finely. (Depending on the peppers, they may be brittle, in which case
you’ll need to just crush them in a mortar and pestle; or they may be
leathery, in which case you’ll need to mince them.)
- Add the garlic, chipotle, and dried chilis to the onions, and
let them cook for about 3 minutes.
- Add the tequila, and let it cook until most of the
liquid has evaporated.
- Add the can of tomatoes, the cumin, the cinammon, and the coriander.
Stir it to mix, and then re-add the chicken. Add chicken stock until
the the chicken is covered.
- Let it simmer on medium-low heat for about 20 minutes.
- Turn off the heat, and remove the chicken from the sauce. Set it
aside and let it cool.
- In small portions, move the sauce to a blender, and puree it to
a smooth sauce.
- Put the pureed sauce back into the pan, and turn the heat on low. Let
it simmer for another 10 minutes.
- Pull the chicken meat from the thighs, and shred it. Move it into
another pan. Add a couple of tablespoons of the sauce, a cup
of chicken stock, and simmer it for half an hour.
- Shred one half of a corn tortilla, and the almonds into
the blender. Add just enough chicken stock to cover them,
and puree until smooth.
- Add the pureed tortilla and almonds into the sauce, and stir
them in. Let it cook until the sauce starts to thicken.
- Lower the heat on the sauce to low. Add the chocolate to the sauce, and
stir until it’s melted and well-blended in.
- Taste the sauce, and add salt, black pepper, and sugar to taste.
- Toast the tortillas lightly until they’re softened.
- Into each tortilla, spoon a couple of teaspoons of the shredded
chicken, roll it, and then put it into a baking dish.
- Spoon the sauce over the fill tortillas. Don’t overdo it – you want
them nicely coated, but not drowned.
- Shred cheese over the top of the sauce.
- Bake the casserole with the tortillas for 30 minutes at 350 degrees.
Serve it with a nice mexican rice and beans.