Chicken Mole In Tortillas Recipes

CHICKEN MOLE IN TORTILLAS

Steps:

• Saute the onions and garlic in the oil for about 10 minutes until tender.
• Add the tomatoes, chicken broth and green chiles and simmer, uncovered, for 15 minutes, stirring frequently.
• Meanwhile, in a dry iron skillet toast the sesame seeds and peanuts for a few minutes or until they begin to smell roasted; then add the cinnamon, cloves, cumin, oregano and chile powder and toast for just a few seconds.
• Remove and cool slightly, and then puree in a food processor or blender with the raisins to form a paste.
• Add the"plain" chicken to the sauce and simmer 3 minutes to cook through; then add the smoked chicken and simmer another 3 minutes to warm through.
• Add the chocolate and simmer a minute until melted.
• Stir in the paste and simmer until thickened.
• Meanwhile, warm the tortillas in the oven.
• To assemble: Put some spoonfuls of chicken and sauce in the middle of a warm tortilla and roll up.
• Top with sour cream (and cilantro, if desired).
• Enjoy!

CHICKEN MOLE WITH FOUR CHILES

Steps:

• Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.
• Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.
• Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.
• If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.
• Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.
• Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.
• Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.
• Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.

CHICKEN MOLE

Steps:

• Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until the chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in the raisins, and cook 3 minutes longer. Sprinkle with sesame seeds to serve.