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