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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 140 minutes, Preparation Time - 40 minutes

• Source

  All Recipes

| 1. Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl. | 2. Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles. | 3. Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl. | 4. If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl. | 5. Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl. | 6. Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine. | 7. Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce. | 8. Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mulato chile	4			-	-	-	-
ancho chile	4			-	-	-	-
guajillo chile	4			-	-	-	-
pasilla chilies	4			-	-	-	-
lard	2	teaspoons		76.9707	0.0	0.0	8.5333
onion	1		peeled chopped	60.0	14.01	1.65	0.15
garlic	4	cloves	chopped	17.88	3.9672	0.7632	0.06
flour tortilla	1			-	-	-	-
corn tortilla	2			-	-	-	-
plantain	1		peeled chopped	218.38	57.0831	2.327	0.6623
almond	1/2	cup		963.56	0.0	0.0	109.0
peanut	1/2	cup		413.91	11.7749	18.834	35.9452
sesame seed	1/8	cup		171.0	7.857	5.343	14.4
tomato	1	can	peeled	62.068999999999996	13.7631	3.2384	0.5397
mexican chocolate	1	tablet		85.2	15.482000000000001	0.728	3.1180000000000003
chicken	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.