Beer Poached Pulled Chicken Mole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 medium onions
8 chicken thighs (boneless are easiest, but lightly more expensive)
2 cans cheap beer
4 bay leaves
3 dried ancho chilies, seeded and stemmed
1/4 cup sliced almonds
2 TBS olive oil
4 gloves garlic, thinly sliced
2 TBS golden raisins
1 red chili pepper, such as Fresno or Holland, or jalapeņo
2 TBS fresh oregano, or 2 tsp dried oregano
1 TBS cumin
2 TBS unsweetened cocoa
pinch cinnamon
15 oz can fire roasted diced tomatoes
1 chipotle pepper in adobe sauce.
small corn or flour tortillas, warmed, for serving
queso fresco, crumbled, for serving
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Directions: |
Directions:1. Quarter one of the onions, and place in a large pot with the chicken, beer, and 2 bay leaves. Add enough water to just cover, then bring to a low boil on medium high heat, lower the heat and simmer until cooked through, around 15 minutes. Remove the chicken from the hot liquid to a bowl and shred with forks. Reserve the cooking liquid!
2. In a small bowl, cover the ancho chilies with hot water and let soak 8-10 minutes. Reserve the soaking liquid.
3. Toast the almonds in a saucepan large enough to hold the final sauce. Remove the toasted nuts and place in a food processor.
4. Slice the 2 remaining onions. Heat the olive oil in the same pan you toasted the nuts in. Once hot, add the onions, garlic, 2 bay leaves, raisins, red chili (or jalapeņo) oregano, cumin, cocoa, cinnamon, a pinch of salt, and some black pepper. Cover to cook the onions for about 10 minutes over medium heat. Add the canned tomatoes with the chipotle pepper and heat through. Transfer to a food processor (in batches if necessary) along with the ancho chilies and almonds. Process until smooth (will be VERY thick) and return to pan. Add a little of the chicken cooking and ancho chili liquid in roughly equal portions. The sauce should remain thick. Add the chicken to the sauce and heat through.
5. Serve over rice or in tortillas, with the queso fresco sprinkled on top. |
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Notes: |
Personal
Notes:
Note 1: At this point, it is a great meal to transfer to a crock pot to keep warn until ready to serve.
Note 2: You still have a lot of the chicken cooking liquid left. Don't let it go to waste, make Mexican Rice, substituting the liquid for stock.
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