Tuesday, May 4, 2010

Chicken Mole

Chicken and Red Mole

Red Mole, as well as most moles, come from the area of Oaxaca. Celebrate 5 de Mayo with this very traditional Mexican dinner!

4 chicken breasts
8 cups water
Salt and pepper


Water as needed
6 guajillo chiles
3 Pasilla chiles
3 ancho chiles
3 ½ chicken broth (from the chicken above)
2 cloves garlic
½ onion diced
½ tsp oregano
½ Mexican vanilla bean
Salt and pepper to taste
Vegetable oil as needed
½ tbs masa harina

Fresh corn or flour tortillas.

Season the chicken and cook it in the water. Remove from heat and set aside.

Bring water to a boil. Remove from heat. Remove seeds and stems from chiles and add the chiles to the hot water and let soak for 1 hour. Remove chiles from soaking water and dry them.

In a blender, add all the ingredients for the moles, except the oil and masa harina. Blend well.

In a pot, bring 2 tbs oil to almost smoking. Pour in the liquid from the blender. Bring to a simmer and add masa harina. Season to taste.

Shred the chicken and incorporate it to the mole. Serve over fresh corn or flour tortillas.

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