{"id":812,"date":"2009-10-17T13:37:45","date_gmt":"2009-10-17T13:37:45","guid":{"rendered":"http:\/\/scientopia.org\/blogs\/goodmath\/2009\/10\/17\/saturday-recipe-chicken-mole-enchiladas\/"},"modified":"2009-10-17T13:37:45","modified_gmt":"2009-10-17T13:37:45","slug":"saturday-recipe-chicken-mole-enchiladas","status":"publish","type":"post","link":"http:\/\/www.goodmath.org\/blog\/2009\/10\/17\/saturday-recipe-chicken-mole-enchiladas\/","title":{"rendered":"Saturday Recipe: Chicken Mole Enchiladas"},"content":{"rendered":"<p> I forgot to take a picture of this dish &#8211; so Physioprof, shut up \ud83d\ude42<\/p>\n<p> I don&#8217;t even pretend that this is an authentic mexican mole. It&#8217;s<br \/>\nsomething that I whipped together because I felt like a mole, and<br \/>\nI worked from very vague memories of a mole recipe I read years ago,<br \/>\nand ad-libbed this. So it&#8217;s absolutely not authentic &#8211; but it <em>is<\/em><br \/>\nyummy.<\/p>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li> 2 pounds chicken breasts, bone in.<\/li>\n<li> One large onion, diced.<\/li>\n<li> 2 cloves garlic, minced.<\/li>\n<li> 1 teaspoon coriander powder.<\/li>\n<li> 1 teaspoon cumin powder.<\/li>\n<li> 1\/4 teaspoon cinammon powder.<\/li>\n<li> 1 teaspoon mexican oregano.<\/li>\n<li> 1\/2 teaspoon epazote.<\/li>\n<li> 1 chipotle pepper in adobo sauce, finely minced.<\/li>\n<li> 1 large dried ancho chili pepper.<\/li>\n<li> 1 dried serrano chile pepper.<\/li>\n<li> One can diced tomatoes.<\/li>\n<li> 2 ounces dark chocolate, chopped.<\/li>\n<li> 1\/4 cup tequila.<\/li>\n<li> 1 dozen corn tortillas, lightly toasted.<\/li>\n<li> 1 tablespoon whole almonds.<\/li>\n<li> chicken stock.<\/li>\n<li> Cheese. (I use cheddar; you should use a mexican queso blanco,<br \/>\nbut I don&#8217;t have access to a decent one.)\n<\/ul>\n<p><b>Instructions<\/b><\/p>\n<ol>\n<li> Put a pan on high heat. When it&#8217;s good and hot, start<br \/>\nadding chicken thighs, skin side down, to the <em>dry<\/em><br \/>\npan. (You&#8217;re going to get fat from the chicken skin.)<br \/>\nBrown them well on both sides, then remove.<\/li>\n<li> Reduce the heat to medium, and add the onions to the pan with<br \/>\nthe chicken fat. Stir, and let them cook for several minutes until<br \/>\nthey&#8217;re translucent.<\/li>\n<li> Take the dried peppers, remove the seeds, and crush\/chop them<br \/>\nfinely. (Depending on the peppers, they may be brittle, in which case<br \/>\nyou&#8217;ll need to just crush them in a mortar and pestle; or they may be<br \/>\nleathery, in which case you&#8217;ll need to mince them.)<\/li>\n<li> Add the garlic, chipotle, and dried chilis to the onions, and<br \/>\nlet them cook for about 3 minutes.<\/li>\n<li> Add the tequila, and let it cook until most of the<br \/>\nliquid has evaporated.<\/li>\n<li> Add the can of tomatoes, the cumin, the cinammon, and the coriander.<br \/>\nStir it to mix, and then re-add the chicken. Add chicken stock until<br \/>\nthe the chicken is covered.<\/li>\n<li> Let it simmer on medium-low heat for about 20 minutes.<\/li>\n<li> Turn off the heat, and remove the chicken from the sauce. Set it<br \/>\naside and let it cool.<\/li>\n<li> In small portions, move the sauce to a blender, and puree it to<br \/>\na smooth sauce.<\/li>\n<li> Put the pureed sauce back into the pan, and turn the heat on low. Let<br \/>\nit simmer for another 10 minutes.<\/li>\n<li> Pull the chicken meat from the thighs, and shred it. Move it into<br \/>\nanother pan. Add a couple of tablespoons of the sauce, a cup<br \/>\nof chicken stock, and simmer it for half an hour.<\/li>\n<li> Shred one half of a corn tortilla, and the almonds into<br \/>\nthe blender. Add just enough chicken stock to cover them,<br \/>\nand puree until smooth.<\/li>\n<li> Add the pureed tortilla and almonds into the sauce, and stir<br \/>\nthem in. Let it cook until the sauce starts to thicken.<\/li>\n<li> Lower the heat on the sauce to low. Add the chocolate to the sauce, and<br \/>\nstir until it&#8217;s melted and well-blended in.<\/li>\n<li> Taste the sauce, and add salt, black pepper, and sugar to taste.<\/li>\n<li> Toast the tortillas lightly until they&#8217;re softened.<\/li>\n<li> Into each tortilla, spoon a couple of teaspoons of the shredded<br \/>\nchicken, roll it, and then put it into a baking dish.<\/li>\n<li> Spoon the sauce over the fill tortillas. Don&#8217;t overdo it &#8211; you want<br \/>\nthem nicely coated, but not drowned.<\/li>\n<li> Shred cheese over the top of the sauce. <\/li>\n<li> Bake the casserole with the tortillas for 30  minutes at 350 degrees.<\/li>\n<\/ol>\n<p> Serve it with a nice mexican rice and beans.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I forgot to take a picture of this dish &#8211; so Physioprof, shut up \ud83d\ude42 I don&#8217;t even pretend that this is an authentic mexican mole. It&#8217;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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[55],"tags":[223],"class_list":["post-812","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-recipe"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4lzZS-d6","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/812","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/comments?post=812"}],"version-history":[{"count":0,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/812\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/media?parent=812"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/categories?post=812"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/tags?post=812"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}