by Comida’s Executive Chef: Bill Greenwood

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Cholaca Chicken in Mole Sauce
Servings
Ingredients
  • 1 chicken 3-4 lbs, no skin, cut into 6 pieces
  • 5 black peppercorns
  • Kosher salt
  • 1/2 cup sesame seeds
  • 5 whole cloves
  • 1 Canela cinnamon stick
  • 1/2 tsp anise seeds
  • 1/4 tsp coriander seeds
  • 6 dried gualjillo chile peppers
  • 4 dried ancho chile peppers
  • 6 tbsp canola oil
  • 1/4 cup whole blanched almonds
  • 1/4 cup hulled pumpkin seeds
  • 2 6 inch corn tortillas torn into pieces
  • 13 oz Cholaca Wafers broken into pieces
  • 1 cup Cholaca liquid
  • 2 tbsp Sugar
  • small sopapillas for serving
Servings
Ingredients
  • 1 chicken 3-4 lbs, no skin, cut into 6 pieces
  • 5 black peppercorns
  • Kosher salt
  • 1/2 cup sesame seeds
  • 5 whole cloves
  • 1 Canela cinnamon stick
  • 1/2 tsp anise seeds
  • 1/4 tsp coriander seeds
  • 6 dried gualjillo chile peppers
  • 4 dried ancho chile peppers
  • 6 tbsp canola oil
  • 1/4 cup whole blanched almonds
  • 1/4 cup hulled pumpkin seeds
  • 2 6 inch corn tortillas torn into pieces
  • 13 oz Cholaca Wafers broken into pieces
  • 1 cup Cholaca liquid
  • 2 tbsp Sugar
  • small sopapillas for serving
Instructions
  1. Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a simmer over low heat and cook until tender, about 40-50 minutes. Transfer the chicken to a large plate and reserve the liquid. Shred the chicken.
  2. Toast sesame seeds in skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish, transfer the rest to a blender. In same skillet, toast cloves, cinnamon stick, and anise and coriander seeds until light smoke occurs, about 3 minutes. Add to blender.
  3. Remove stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in same skillet over medium heat. Add the chiles and fry until lightly toasted. Transfer to a bowl, cover with hot water and set aside to soak for 30 minutes.
  4. Add almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until seeds- tortillas are golden brown. Add to blender along with the oil from skillet. Add chiles and puree, with 2 cups of the soaking liquid until smooth.
  5. Heat 2 tablespoons oil in large pot over medium heat. Add chile puree and fry, stirring, until thickened, about 5 minutes. Add 4 cups of the reserved chicken cooking liquid. Simmer until sauce starts to thicken. Add the Cholaca chocolate and simmer, stirring until chocolate melts and sauce reduces, about 20 minutes. Add sugar- season with salt.
  6. Add shredded chicken to the sauce, warm through over low heat.
  7. Stuff sopapillas with chicken just before serving. Garnish with reserved sesame seeds and cilantro sprigs, as well as guacamole and sour cream.
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