Originally prepared with turkey, it is still served with turkey at fiestas in Mexico, especially at Christmas and weddings. With the time and care required to prepare this sauce, you may wish to double the amount to have extra on hand for burritos and enchiladas, or to freeze for later use. Enjoy!!
Ingredients
- 1 1/2 oz. sesame seeds
- 1/2 oz. almonds, chopped
- 1 oz. chili powder
- 1/2 tsp. anise seeds
- 1/4 tsp.ground cinnamon
- 1/2 tsp. dried oregano
- 5 boneless Chicken breasts
- 2 oz. peanut oil
- 4 oz. onion, fine dice
- 3 garlic cloves, mashed
- 4 oz. green pepper, fine dice
- 5 Jalapeno peppers, chopped fine
- 1/2 corn tortilla, toasted
- 1/2 lb. tomatoes, skins and seeds removed, diced
- 1 cu. chicken stock
- *If Mexican chocolate unavailable, use bittersweet chocolate and a pinch of sugar and cinnamon
- Mexican chocolate-4oz. chopped*
- Salt to taste (1/4 tsp. or so)
- 1/8 tsp. pepper
Directions
Toast the sesame seeds, almonds, chili powder, anise, cinnamon, and oregano in a dry skillet until very aromatic. (Watch the seasonings carefully as you toast them. If they burn, it will give the sauce a very bitter taste). Remove and set aside. Brown the onions;add the garlic, peppers, and jalapenos and saute for a few minutes. Return the seasonings and saute the mixture briefly. Add the 1/2 tortilla and diced tomatoes. Saute until nearly dry. Allow the sauce to cool, then puree until smooth.
Sear the chicken in oil in a braising pan. Remove and set aside. Deglaze the pan with the stock and add the pureed sauce. Blend until smooth. Add the chicken and bring to a boil. Cover the pan and braise the chicken in a preheated moderate oven 325*F. until tender. Remove the chicken and keep it warm. Adjust the consistency of the sauce by simmering to reduce. Add the chocolate, simmer the sauce, and adjust the seasoning with salt and pepper to taste. Pour the sauce over the chicken and reheat in the oven. Garnish it with additional toasted sesame seeds if desired.
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Submitted 6/13/05.
Source: My favorite chefs files
Submitted By: Eileen Werth
crzylegs@erols.com
Mole Poblano de Pollo