Beer-Poached Pulled Chicken Mole
Serves: 2
Mckayla Mann
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 medium
Onion1 cup
Almond (sliced)2 tbsps
Extra-Virgin Olive Oil4 cloves
Garlic (thinly sliced)2 tbsps
Golden Raisins2 small
Oregano (stems fresh)1 tbsp
Cumin1 pinch
CinnamonDirections:
1
Quarter one of the onions and place in a large pot with the chicken, beer, and 2 bay leaves
2
Add just enough water to come up to the top of the chicken pieces
3
Bring to a low boil over medium-high heat, and then lower the heat and simmer until cooked through, 12 to 15 minutes
4
Remove the chicken from the hot liquid to a bowl and shred the meat with forks
5
Strain and reserve the stock
6
Meanwhile, in a small pot, cover the anchos with just enough water to cover and simmer to reconstitute, 8 to 10 minutes
7
Add the anchos to a food processor bowl, reserving the cooking liquid
8
Toast the almonds in a saucepot large enough in which to make the sauce
9
Remove the toasted nuts to the food processor bowl
10
Slice the 2 remaining onions
11
Heat the extra-virgin olive oil over medium-high heat in the same pot you toasted the nuts in
12
Add the onions, garlic, last 2 bay leaves, raisins, red chile, oregano, cumin, cocoa, cinnamon, salt, and pepper
13
Cover and cook to soften the onions, 10 minutes, stirring occasionally
14
Add the crushed tomatoes and heat through
15
Transfer to the food processor with the reconstituted anchos and almonds
16
Process into a thick paste and return to the saucepot
17
Add a little of the chicken stock and ancho stock to thin the sauce a bit
18
It should remain thick enough to coat the back of a spoon
19
Add the shredded chicken to the sauce then serve with warm corn or flour tortillas for wrapping
20
Garnish with pepitas