|Chicken in Oaxacan Red Mole With Posole|
Toast chiles in a hot sauté pan until they puff - about 5 to 10 seconds. Do not burn. Remove stems and seeds and soak in about 1 ˝ cups hot water.
Melt chocolate and set a side.
Toast sesame seeds and peanuts in a dry sauté pan. Grind nuts and sesame seeds with dry spices in a strong blender or coffee grinder. In a heavy skillet, sauté the onions and garlic in the oil until translucent. Add corn tortilla crumbs, raisins and soaked chiles and continue to sauté 2 minutes. Add tomatoes, chicken stock and blender contents. Simmer on low heat 20 to 30 minutes.
While all the ingredients are still warm, puree with the melted chocolate in a blender. Return pureed ingredients to the pan and add the cooked posole. (Cooked hominay may be substituted for the posole.)
Assembly: Trim 4 chicken breasts and cut into finger size pieces. Poach in the mole for about 10 minutes and serve over rice.
Alternate idea: Grill the chicken and serve the mole as the complementary sauce, omitting the posole.
From:  Courtesy - La Cazuela
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