Tequila Chicken
with Mole Sauce
1 (3 1/2 to 4-pound) chicken,
cut into 8 pieces
1/2 cup tequila
1 lime, juiced
1 teaspoon minced garlic
1/4 cup finely chopped cilantro
2 tablespoons brown sugar
2 large tomatoes (1 1/4 pounds)
1 medium onion, peeled and cut into 1-inch chunks
10 cloves garlic, unpeeled
10 ancho chiles, (3 ounces), stem removed and seeded (reserve seeds)
5 guajillo chiles, (1 1/2 ounces), stem removed and seeded (reserve
seeds)
1/4 cup sesame seeds
1 tablespoon black peppercorns
1 stick cinnamon, about 2 inches long
4 whole cloves
1/4 cup fresh Mexican oregano leaves, or 2 teaspoons dried
1/4 cup fresh thyme leaves, or 2 teaspoons dried
1/4 cup shelled and skinned almond, roasted
1/4 cup shelled peanuts, roasted
1/4 cup raisins
2 to 2 1/2 cups chicken stock, hot (plus a little more if necessary)
4 1/2 tablespoons vegetable oil
4 ounces (2 tablets) Mexican chocolate, chopped
1 (14-ounce) can tomato puree
1/4 teaspoon salt
1/4 cup chopped cilantro
Fresh tortillas, for serving
Place chicken pieces in a large resealable plastic bag. Combine the
tequila, lime juice, garlic, cilantro and brown sugar in a mixing bowl
and whisk until the sugar is dissolved. Pour over chicken pieces and
seal the bag, trying to release as much air as possible. Refrigerate
the chicken for 45 minutes to 1 hour, turning occasionally.
While the chicken is marinating, make the sauce.
Preheat the broiler to 500 degrees F and line a large baking sheet
with parchment paper.
Combine the tomatoes, onion, and garlic cloves on the baking sheet and
broil until slightly caramelized around the edges, about 10 minutes.
Remove from the oven and transfer the garlic to a small plate to cool.
Using a spatula or large spoon, turn the tomatoes and onions so that
the uncooked sides are up. Return to the broiler until slightly
caramelized on the second side, about 6 to 8 minutes. Remove from the
oven and set aside to cool. In a large skillet over high heat, toast
the chiles on all sides until lightly browned and fragrant. Do not
allow to burn. Transfer to a medium bowl, cover with hot water and
allow to sit until softened, about 30 minutes. In the same skillet,
combine the sesame seeds and reserved chile seeds and toast until
light brown and fragrant. Transfer to a large bowl and set aside. Add
the peppercorns, cinnamon stick, cloves, oregano and thyme to the hot
skillet and "toast" for a few seconds, just until their perfume is
released. Transfer to the bowl with the sesame seeds.
When cool enough to handle, peel the garlic cloves and add these,
along with the charred tomatoes and onion, to the bowl of a food
processor. Add the seeds and spices. Drain the liquid off of the
chiles and add these to the processor as well. Add the roasted nuts
and raisins, and 1 cup of the chicken stock and puree the mixture
until very smooth and thick, scraping down the sides of the blender
frequently.
In a large deep pot, heat 3 tablespoons of the vegetable oil until
very hot. Carefully pour the pureed mixture into the pot (be careful ?
it will splatter) and bring the mixture to a boil. Lower the heat so
that the mixture simmers, and add 3 1/2 ounces of the chocolate to the
pot. Cover and cook, stirring frequently, for about 1 hour, or until
the mole paste is very thick and flavorful. At this point you should
have about 3 1/2 cups of mole paste. Reserve 1 cup to make the Mole
sauce, and reserve the remaining paste for another use. The mole paste
will keep for at least 6 months, refrigerated, or up to 1 year if
frozen.
To make the sauce, heat the remaining 1 1/2 tablespoons of oil in a
large saucepan over medium-high heat until very hot. Add the tomato
puree and cook for 2 minutes, stirring frequently. Add the cup of
reserved mole paste and the remaining 1 to 1 1/2 cups of chicken stock
and stir to combine well. Cook for 3 to 4 minutes, until the mixture
is a nice sauce consistency. Add the remaining 1/2-ounce of Mexican
chocolate and the salt and cook another 2 minutes, or until the
chocolate is melted and the sauce is thick, smooth and flavorful. Keep
warm while you cook the chicken.
Line a baking sheet with aluminum foil and place the chicken pieces on
the baking sheet. Broil for 5 minutes, or until the chicken is charred
in places. Turn the chicken and continue to broil for an additional 5
minutes, or until the second side is charred. Reduce the heat to 325
degrees F and continue to cook the chicken until the juices run clear,
about 10 more minutes.
Serve the chicken immediately, with some of the mole sauce spooned
over the top, garnished with some of the chopped cilantro. Pass
tortillas at the table.
|