Ingredients
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4 dried mulato chiles
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4 dried ancho chiles
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4 dried guajillo chiles
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4 dried pasilla chilies
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2 teaspoons lard, or more as needed
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1 large onion, peeled and chopped
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4 cloves garlic, chopped
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1 (7 inch) flour tortilla
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2 (5 inch) corn tortillas
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1 plantain, peeled and chopped
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½ cup almonds
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½ cup peanuts
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⅛ cup sesame seeds
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1 (14 ounce) can whole peeled tomatoes
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1 tablet of Mexican chocolate, such as Abuelita or Ibarra
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1 whole chicken
Directions
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Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.
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Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.
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Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.
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If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.
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Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.
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Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.
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Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.
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Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.
Editor's Note:
Please note the differences in ingredient amounts, as well as the use of chicken thighs instead of a whole chicken when using the magazine version of this recipe.
Nutrition Facts (per serving)
536 | Calories |
31g | Fat |
36g | Carbs |
32g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 536 | |
% Daily Value * | |
Total Fat 31g | 40% |
Saturated Fat 7g | 36% |
Cholesterol 70mg | 23% |
Sodium 175mg | 8% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 7g | 26% |
Total Sugars 14g | |
Protein 32g | 63% |
Vitamin C 11mg | 12% |
Calcium 103mg | 8% |
Iron 5mg | 26% |
Potassium 885mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.