Quick Chicken Mole In Tortillas Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 medium: Size onions, finely chopped
2 Cloves: garlic minced,
2 tbsp: Olive oil,
2 large: Tomatoes, chopped
1 cup: Chicken broth,
1/4 cup: Canned green chiles,
Chopped,
2 tbsp: Each sesame seeds and,
Dryroasted unsalted peanuts,
1/4 tsp: Each of ground cinnamon,
Cloves,
1 tsp: Each of ground cumin and,
Dried oregano,
2 tbsp: Ground chili powder,
1/4 cup: Golden raisins,
1/2 lbs: Boneless skinless chicken,
Breasts cut into 2inch long,
By 1/3inch,
Strips,
1/2 lbs: Smoked skinless chicken,
Breasts, cut into 2inch long
By 1/3inch,
Strips,
1/2 ounce: Unsweetened chocolate,
Grated or cut into fine,
Pieces,
8 large: Flour tortillas,
Sour cream, and chopped
Cilantro for garnish,
Optional,
Directions:
Saute the onions and garlic in the oil for about 10 minutes or until
tender. Add the tomatoes, chicken broth and green chilis and simmer,
uncovered for 15 minutes, stirring frequently. Meanwhile in a dry iron
skillet toast the sesame seeds and peanuts for a few minutes or until
they begin to smell roasted, then add the cinnamon, cloves, cumin,
oregano and chili powder and toast for a few seconds. Remove and cool
slightly, then puree with the raisins to form a paste.
Add the chicken to the sauce and simmer 3 minutes to cook through;
add the smoked chicken and simmer another 3 minutes to warm through.
Add the chocolate and simmer a minute until melted. Stir in the paste
and simmer until thickened to the proper consistency. Meanwhile warm
the tortillas on the oven.
To assemble, put some spoonfuls of chicken and sauce in the middle of
a warm tortillas and roll up, top with more spoonfuls of sauce, sour
cream and cilantro.
Yield: 4 servings
COOKING MONDAY TO FRIDAY SHOW #MF6755
Source from luhu.jp
tender. Add the tomatoes, chicken broth and green chilis and simmer,
uncovered for 15 minutes, stirring frequently. Meanwhile in a dry iron
skillet toast the sesame seeds and peanuts for a few minutes or until
they begin to smell roasted, then add the cinnamon, cloves, cumin,
oregano and chili powder and toast for a few seconds. Remove and cool
slightly, then puree with the raisins to form a paste.
Add the chicken to the sauce and simmer 3 minutes to cook through;
add the smoked chicken and simmer another 3 minutes to warm through.
Add the chocolate and simmer a minute until melted. Stir in the paste
and simmer until thickened to the proper consistency. Meanwhile warm
the tortillas on the oven.
To assemble, put some spoonfuls of chicken and sauce in the middle of
a warm tortillas and roll up, top with more spoonfuls of sauce, sour
cream and cilantro.
Yield: 4 servings
COOKING MONDAY TO FRIDAY SHOW #MF6755
Source from luhu.jp
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