Jay D's Braised chicken mole tacos
BATON ROUGE - Local food blogger, Jay Ducote, shared another spin on a favorite Mexican dish with us this Tuesday in News 2's kitchen.
Jay D's Braised Chicken Mole Tacos
-1 dried chipotle chili
-1 dried ancho (poblano) chili
-1 dried mulato chili
-1 dried pasilla chili
-3 Tablespoons peanut oil
-1 medium yellow onion, finely diced
-Kosher salt and freshly ground black pepper
-4 Tablespoons (about 1.5 ozs) semi-sweet chocolate or -Mexican chocolate, chopped
-1/4 teaspoon ground cinnamon
-1/8 teaspoon ground cloves
-2 cloves garlic, minced
-3 cups chicken stock
-1 ripe tomato or 3 to 4 plum tomatoes, roughly chopped
-1 tomatillo, husked, rinsed, and roughly chopped
-2 Tablespoons sesame seeds, toasted
-2 Tablespoons crushed pecans, toasted
-2 Tablespoons golden raisins
-1/2 teaspoon dried thyme
-1 Tablespoon sugar
-8 chicken thighs, skin on, bone in
-20 corn tortillas
-1 head fresh cilantro
-1 cup chopped white onion
Preheat your oven to 350°F pull out stems and remove seeds from all chilies. Then open if necessary to scrape out seeds, and place all chilies on baking sheet and place in oven for 5 minutes until fragrant. When it's cooled, finely chop the chilies and place aside. Next, spread out sesame seeds and chopped pecans on the same baking sheet and into the oven to toast for 10-12 minutes until the sesame seeds have turned a toasted brown color. Then season the chicken with salt and pepper on both sides.
Chef Jay D says, in cast iron skillet or Dutch oven, place the peanut oil over medium-high heat. Next, sauté the onions until sweated, about 5 minutes, then add the chopped chilies. Add a little salt and pepper to season, and reduce the heat to medium. He says to continue cooking it for another 3 minutes or so, stirring with a wooden spoon or spatula. Next, add the chocolate, cinnamon, cloves and garlic and stir over heat until chocolate is melted.
Chef Jay D says next to add the chicken stock and beer and stir to incorporate. Then, add the tomato, tomatillo, toasted sesame seeds, toasted pecans, raisins, thyme and sugar. Simmer it for 30 minutes and taste. Adjust with salt and pepper if necessary, and remove skillet from heat and allow cooling slightly. He says to next place the mole in a blender or large food processor and puree until smooth, about 1 minute. Return the mole to the skillet or Dutch oven and return to simmer. Next, place the chicken into the mole in one layer ensuring that each piece is coated in sauce. Braise the chicken in the sauce for half an hour, flipping each piece once through the cooking process. Again remove the skillet from the heat and transfer the chicken to a work surface or baking pan. Chef Jay D says to then allow it to cool and then separate all the meat from the bones and skin. Last, shred the meat and return it all to the mole again to keep warm.
To make the tacos, add shredded chicken in mole to each tortilla and garnish with cilantro and onion.
Ducote says if you want more recipes and coverage of Baton Rouge's foodie scene, check out Ducote's Bite and Booze blog.
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