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home > recipes > meat > mole de chilhuacle with shredded chicken
MOLE DE CHILHUACLE W/shredded chicken This is the recipe for a meal that I have enjoyed several times at the Marvelous "Cafe Poca Cosa" located in the historic downtown Santa Rita Hotel in Tucson, Arizona. The Chef-proprietor , Suzana Davila, is preparing a cookbook that will soon be published and will feature her many outstanding recipes. If you are ever in Tucson, DO NOT fail to dine at her cafe! The atmosphere and cuisine are a GREAT dining experience. Ingredients: 8 chicken breasts, skinned 32 oz sesame seeds 16 oz fresh almonds, shelled 8 oz roasted peanuts, shelled 4 large Roma tomatoes 12 cloves garlic 3 yellow onions 1 carrot 10 chilhuacle chilis 6 pasilla chilis 3 guajillo chilis 3 cinnamon sticks 4 cloves 1 tablespoon oregano 8 oz red chili powder 2 oz sugar 4 oz vegetable oil (soy or canola oil recommended) 8-10 cups chicken broth salt and black pepper to taste 1. Clean the chicken breasts and place them in a large pot with enough water to yield a gallon of chicken broth. The mole ingredients will absorb quite a bit of liquid. 2. Cut up the carrot, one onion, one garlic clove. Add these as well as salt and black pepper to taste in the stew pot. 3. Cook for 20 minutes at medium high heat, being sure that the liquid bubbles but not at a rolling boil. 4. Spoon out the chicken breasts and place to the side to cool. After the chicken has cooled, pull the meat from the bones and reserve in the refrigerator. 5. Pour about half of the vegetable oil into a large saute pan. Mix in the sesame seeds, almonds and peanuts. Brown these until golden. An alternate method would be to place the seeds and nuts on a sheet pan and roast in the oven, turning once for 10 minutes. Reserve the nuts. 6. Roast the peppers, one onion, tomatoes and garlic on a grill or under the oven broiler until the skins of all are lightly charred. Take the vegetables and begin to mix them in a food processor with the seeds and nuts. 7. In a large, dry saute pan, cook the red chili powder with the cinnamon, cloves and oregano. Place the browned seasonings in a holding dish. Take the remaining onion, cut it up and place it in the large saute pan with the remaining oil. Slowly add the mixture from the food processor and the reserved seasonings. 8. Cook over medium heat for 20 minutes, adding chicken broth to create a loose but thick consistency. Add sugar, and stir additional chicken broth into the mixture. Add shredded chicken breast. Serve with tortillas, rice and ranchero beans. NOTE: This recipe is for 8 to 10 diners. If you are serving fewer, the Mole will keep in the refrigerator for future use. This is a meal that requires the ingredients and careful preparation of them. The result should be a huge success. Good Luck from the Sonoran Desert "Old Pueblo" of Tucson. Tom Benton

Mole de Chilhuacle with Shredded Chicken


average rating = 5 stars(5.00001 comment available)
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keyword: chilhuacle
keyword: shredded
keyword: chicken
recipes for meat
recipes by tbenton
Email Address:
(posted April 2, 1996)

MOLE DE CHILHUACLE W/shredded chicken

This is the recipe for a
meal that I have enjoyed several times at the Marvelous "Cafe Poca Cosa" located in the historic downtown Santa Rita Hotel in Tucson, Arizona. The Chef-proprietor , Suzana Davila, is preparing a cookbook that will soon be published and will feature her many outstanding recipes. If you are ever in Tucson, DO NOT fail to dine at her cafe! The atmosphere and cuisine are a GREAT dining experience.

Ingredients:

8
chicken breasts, skinned
32 oz sesame seeds
16 oz fresh almonds, shelled
8 oz roasted peanuts, shelled
4 large Roma tomatoes
12 cloves
garlic
3 yellow onions
1
carrot
10 chilhuacle chilis
6 pasilla chilis
3 guajillo chilis
3
cinnamon sticks
4 cloves
1 tablespoon
oregano
8 oz red
chili powder
2 oz
sugar
4 oz vegetable oil (soy or
canola oil recommended)
8-10 cups
chicken broth
salt and black pepper to taste

1.
Clean the chicken breasts and place them in a large pot with enough water to yield a gallon of chicken broth. The mole ingredients will absorb quite a bit of liquid.

2. Cut up the
carrot, one onion, one garlic clove. Add these as well as salt and black pepper to taste in the stew
pot.

3. Cook for 20 minutes at medium high heat, being sure that the liquid bubbles but not at a
rolling
boil.

4. Spoon out the
chicken breasts and place to the side to cool. After the chicken has cooled, pull the meat from the bones and reserve in the refrigerator.

5. Pour about half of the vegetable oil into a large saute
pan. Mix in the sesame seeds, almonds and peanuts. Brown these until golden. An alternate method would be to place the seeds and nuts on a sheet pan and roast in the oven, turning once for 10 minutes. Reserve the nuts.

6.
Roast the peppers, one onion, tomatoes and garlic on a grill or under the oven broiler until the skins of all are lightly charred. Take the vegetables and begin to mix them in a food processor with the seeds and nuts.

7. In a large,
dry saute pan, cook the red chili powder with the cinnamon, cloves and oregano. Place the browned seasonings in a holding dish. Take the remaining onion, cut it up and place it in the large saute pan with the remaining oil. Slowly add the mixture from the food processor and the reserved seasonings.

8. Cook over medium heat for 20 minutes, adding
chicken broth to create a loose but thick consistency. Add sugar, and stir additional chicken broth into the mixture. Add shredded chicken breast. Serve with tortillas, rice and ranchero beans.

NOTE: This recipe is for 8 to 10 diners. If you are serving fewer, the
Mole will keep in the refrigerator for future use. This is a meal that requires the ingredients and careful preparation of them. The result should be a huge success. Good Luck from the Sonoran Desert "Old Pueblo" of Tucson. Tom Benton


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from Tucson,AZ, United States wrote:4  4

I specifically was looking for a mole recipe because the one at Cafe Poca Cosa is so good! Imagine how great it was to find the exact recipe!
5 starsApril 23, 2002


 
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