Traditional Mexican mole may include 30-some ingredients and take all
day to prepare. That’s a delicious and wonderful thing. But the
process—and ingredients list—can be simplified while still resulting in
a rich, dark, silky sauce touting hints of aromatic spices, fiery chiles, and,
of course, chocolate—a must-have item for mole.
This easier, faster, “reduced” version still has layers of rich flavor,
tasting more complex than it is, due to the various types of ingredients—chiles, nuts, seeds, vegetables, chocolate,
even tortilla chips for thickening. (Authentic mole would include day-old corn
tortillas, torn.)
|
Mole Ingredients |
You can prepare each step in making the mole sauce in the same pan. The
ingredients then go into a food processor and back into the pan for finishing.
Makes 12 tacos
Ingredients
- 3 lbs whole chicken legs, split into
thighs and drumsticks
- 1/4 tsp chile powder
- 1/4 tsp ground cumin
- sea salt
- freshly ground black pepper
- 2 tbsp olive oil, divided
- 3-3/4 cups chicken broth, divided
- 2 tbsp coarsely chopped almonds
- 2 tsp sesame seeds
- 2 guajillo chiles
- 4 chiles de arbol
- 1/4 cup black raisins
- 1 small onion, chopped
- 2 garlic cloves, finely chopped
- 1 oz corn tortilla chips,
broken
- 1/2 cup chopped tomatoes
- 1 tsp ground cinnamon
- 1 tsp dried oregano
(preferably, Mexican)
- 1-oz dark chocolate, chopped
- 12 6-inch corn or flour
tortillas, warmed or lightly charred on gas range
- radishes and poblano chiles cut
into matchsticks, and chopped cilantro, for serving
|
Taco Toppings |
Preparation
- Sprinkle the chicken with chile
powder and cumin and season with salt and pepper.
- Heat a large, deep skillet (or
Dutch oven) over medium heat and add 1 tablespoon of olive oil, swirling to
coat. Add the chicken skin-side down and cook until golden, 5-6 minutes.
- Turn and add 2 cups chicken
broth (it should come up at least half way). Reduce the heat to low, cover, and
braise until the chicken is fork-tender, turning once halfway through, 45
minutes.
- Transfer the chicken to a
plate. When cool enough to handle, shred the meat, discarding skin and bones.
|
Seasoned Chicken |
|
Chicken Beginning to Sear |
|
After Turning |
|
Broth Added |
|
Braised Chicken |
|
Shredded Chicken |
- Meanwhile, heat a large
saucepan over medium heat and add the chopped almonds and sesame seeds. Toast,
stirring often to prevent burning, until lightly toasted, 2-3 minutes. Transfer
to a food processor.
- Place all the dried chiles and
raisins in the saucepan and cover with water. Bring to a boil, then remove from
the heat, cover, and let stand until softened, 10 minutes. Drain the mixture
and transfer to a cutting board. When cool enough to handle, chop the
chiles, discarding stems and seeds. Place the chiles and
raisins in the food processor.
- Re-heat the saucepan over
medium heat and add the remaining 1 tablespoon of oil. Add the onion and garlic
and cook, stirring often, 3 minutes. Transfer to the food processor.
|
Almonds and Sesame Seeds |
|
Chiles and Raisins |
|
Onion and Garlic |
- Add the tortilla chips,
tomatoes, cinnamon, and oregano to the processor and season with salt. Process
to coarsely chop. Add the remaining 1-3/4 cups broth and process until smooth.
- Transfer the mixture to the
saucepan and bring to a simmer over medium-high heat. Reduce the heat to low
and cook, stirring often, 10 minutes.
- Stir in the chocolate and
continue cooking until melted and blended, 3 minutes. Taste for seasoning,
adding salt, if needed.
- Add the shredded chicken to the
mole sauce and stir to combine. Cook until hot throughout, 4-5 minutes.
|
Ready to Process |
|
Chopped Ingredients |
|
Processed with Broth |
|
Mixture Beginning to Cook |
|
Cooked Mole with Chocolate |
|
Chicken Added |
Serve the chicken mole on warm tortillas topped
with radish and poblano chile slices.
|
Braised Chicken Tacos with Easy Mole Sauce |
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