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This week, the Food Truck Kitchen takes us south of the border – well, in spirit anyway – via the El Naranjo food trailer in Austin, Texas. El Naranjo is a town in San Luis Potosí, Oaxaca in central Mexico, and the El Naranja is nothing less than authentic. In today’s Food Truck Kitchen cooking video, Joan Marie makes Mole con Pollo (chicken with sauce), a very traditional dish using chef Iliana de la Vega’s Mole Rojo recipe.

Mole is a generic word, meaning “sauce concoction.” It can be combined with many different dishes!

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Acclaimed chef Iliana de la Vega serves up authentic Oaxacan cuisine at her El Naranjo mobile trailer in Austin, Texas.

 

 

INGREDIENTS

1 pound tomatoes
1 large white onion
8 garlic cloves, unpeeled
½ pound chile ancho
¼ pound chile guajillo
3 tablespoons vegetable oil
60 grams pecans
60 grams peanuts, roasted & unsalted
4 tablespoons brown sesame seeds
1-2 inches of Mexican canela
8 black peppercorns
4 whole cloves
1 tablespoons dried Oaxacan oregano or marjoram
1-½ cups chicken broth
210 grams Mexican chocolate
16 assorted chicken pieces
½ white onion
4 garlic cloves
Salt to taste

To Cook the Chicken:

In a large stockpot bring salted water to a boil, add onion and garlic.

When it is fast boiling, it is time to add the chicken pieces with bones and skins.

Reduce the heat to the minimum; let the chicken cook until done (it will be floating on top).

Check for doneness, remove and reserve.

Strain the broth, reserve for the mole.

To Cook the Mole:

On a comal or griddle set over medium-high heat dry-roast the tomatoes, onion and unpeeled garlic. The garlic will be ready sooner—when it shows brown spots, remove.

Remove the stems, seeds and veins from the chiles. Dry roast them on a dry comal. Transfer to soak in hot water, no more than 15 minutes. Heat 1-1/2 tablespoons oil on a skillet and sauté the pecans and peanuts.

When golden add the sesame seeds, canela, peppercorns, cloves and oregano.

Remove from heat. Transfer the chiles into the blender add enough water to blend; process until smooth, strain; reserve.

Heat remaining oil in a large cazuela (Dutch oven) set over medium low heat and pour the chile puree over the oil. Fry for 5-10 min.Blend the remaining prepared ingredients, pass through a sieve. Stir into the chile paste, let the mole reduce, and then add the chicken broth, salt, sugar and chocolate to taste.

Let it simmer stirring occasionally until the mole covers the back of a spoon.

Yield: 16 sevings

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About the Author

Andrew Nicora spends most of his time behind a camera, but never passes an opportunity to try a gourmet dish. He's an avid horror film buff, devoted David Lynch fan, and die hard foodie with a lifetime of food and beverage experience under his belt.