Recipe - Mole De Chilhuacle Wshredded Chicken

8 Chicken breasts, skinned
32 ounce Sesame seeds
16 ounce Fresh almonds, shelled
8 ounce Roasted peanuts, shelled
4 lg Roma tomatoes
12 Cloves garlic
3 Yellow onions
1 Carrot
10 Chilhuacle chilis
6 Pasilla chilis
3 Guajillo chilis
3 Cinnamon sticks
4 Cloves
1 tablespoon Oregano
8 ounce Red chili powder
2 ounce Sugar
4 ounce Vegetable oil (soy or canola
oil recommended)
8 cup Chicken broth (up to 10)
Salt and black pepper to
taste

This is the recipe for a meal that I have enjoyed several times at the
Marvelous "Cafe Poca Cosa" located in the historic downtown Santa Rita
Hotel in Tucson, Arizona. The Chefproprietor , Suzana Davila, is preparing
a cookbook that will soon be published and will feature her many
outstanding recipes. If you are ever in Tucson, DO NOT fail to dine at her
cafe! The atmosphere and cuisine are a GREAT dining experience.

1. Clean the chicken breasts and place them in a large pot with enough
water to yield a gallon of chicken broth. The mole ingredients will absorb
quite a bit of liquid.

2. Cut up the carrot, one onion, one garlic clove. Add these as well as
salt and black pepper to taste in the stew pot.

3. Cook for 20 minutes at medium high heat, being sure that the liquid
bubbles but not at a rolling boil.

4. Spoon out the chicken breasts and place to the side to cool. After the
chicken has cooled, pull the meat from the bones and reserve in the
refrigerator.

5. Pour about half of the vegetable oil into a large saute pan. Mix in the
sesame seeds, almonds and peanuts. Brown these until golden. An alternate
method would be to place the seeds and nuts on a sheet pan and roast in the
oven, turning once for 10 minutes. Reserve the nuts.

6. Roast the peppers, one onion, tomatoes and garlic on a grill or under
the oven broiler until the skins of all are lightly charred. Take the
vegetables and begin to mix them in a food processor with the seeds and
nuts.

7. In a large, dry saute pan, cook the red chili powder with the cinnamon,
cloves and oregano. Place the browned seasonings in a holding dish. Take
the remaining onion, cut it up and place it in the large saute pan with the
remaining oil. Slowly add the mixture from the food processor and the
reserved seasonings.

8. Cook over medium heat for 20 minutes, adding chicken broth to create a
loose but thick consistency. Add sugar, and stir additional chicken broth
into the mixture. Add shredded chicken breast. Serve with tortillas, rice
and ranchero beans.

NOTE: This recipe is for 8 to 10 diners. If you are serving fewer, the Mole
will keep in the refrigerator for future use. This is a meal that requires
the ingredients and careful preparation of them. The result should be a
huge success. Good Luck from the Sonoran Desert "Old Pueblo" of Tucson. Tom
Benton

Posted to Recipe Archive 19 Jan 97 by ted by: tbenton@primenet.com on
Sun,
19 Jan 9.