Tequila-Marinated Chicken with Mexican Mole Sauce Recipe : Emeril Lagasse : Recipes : Food Network

Ingredients

  • Fresh tortillas, for serving
  • ¼ cup chopped cilantro
  • ¼ teaspoon salt
  • 1 (14-ounce) can tomato puree
  • 4 ounces (2 tablets) Mexican chocolate, chopped
  • 4 ½ tablespoons vegetable oil
  • 2 to 2 ½ cups chicken stock, hot (plus a little more if necessary)
  • + 20 more ingredients
    • ¼ cup raisins
    • ¼ cup shelled peanuts, roasted
    • ¼ cup shelled and skinned almond, roasted
    • ¼ cup fresh thyme leaves, or 2 teaspoons dried
    • ¼ cup fresh Mexican oregano leaves, or 2 teaspoons dried
    • 4 whole cloves
    • 1 stick cinnamon, about 2 inches long
    • 1 tablespoon black peppercorns
    • ¼ cup sesame seeds
    • 5 guajillo chiles, (1 ½ ounces), stem removed and seeded (reserve seeds)
    • 10 ancho chiles, (3 ounces), stem removed and seeded (reserve seeds)
    • 10 cloves garlic, unpeeled
    • 1 medium onion, peeled and cut into 1-inch chunks
    • 2 large tomatoes (1 ¼ pounds)
    • 2 tablespoons brown sugar
    • ¼ cup finely chopped cilantro
    • 1 teaspoon minced garlic
    • 1 lime, juiced
    • ½ cup tequila
    • 1 (3 ½ to 4-pound) chicken, cut into 8 pieces

View full recipe at SpringPad

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