Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Mexican Fiesta
Save Recipe Print
Total:
1 hr 30 min
Prep:
15 min
Cook:
1 hr 15 min
Yield:
6 to 8 servings

Ingredients

The Chicken:
The Sauce:

Directions

Put the chicken into a pan with the onion, garlic, and herbs; cover with water and add salt to taste. Bring to a simmer and continue simmering until the chicken is just tender, about 20 to 25 minutes.

Remove the stems, if any, from the chiles, slit them open, and remove veins and seeds.

Toast the chiles on a hot comale for a few seconds on each side, pressing them down until the inside flesh turns an opaque, tobacco color. Rinse the chiles in cold water, cover with hot water, and set aside to soak for about 15 minutes.

Put the tomatoes into a blender jar and blend briefly. Heat 1 tablespoon of the lard and fry the sesame seeds for a few seconds until a deep golden brown. Transfer with a slotted spoon, draining them as much as possible, to the blender jar; add the oregano, cloves and allspice and blend until smooth, adding a little more of the water in which the chiles were soaking if necessary.

Add more lard to the pan and heat; add the onion and garlic and fry until translucent.

Add the cinnamon pieces and fry until the onions and garlic are lightly browned.

Transfer with a slotted spoon to the blender jar. Add the plantain and bread to the pan and fry over low heat until a deep golden color; transfer to the blender jar. Adding more chile water if necessary, blend until you have a smooth puree. Gradually add the soaked chiles with more water as necessary and blend until smooth. When all the chiles have been blended, dip a spoon into the bottom of the blender jar and take out a sample of the sauce to see if the rather tough chile skins have been blended sufficiently. If not, add a little more water, stir well, and then blend for a few seconds more.

Heat the remaining lard in a heavy pan or saute pan, add the blended sauce and chocolate, and cook over medium heat, stirring and scraping the bottom of the pan to prevent sticking, for about 15 minutes. Add 2 cups of the chicken broth and the chicken pieces, taste for salt, and cook for 15 minutes more. The sauce should be fairly thick and lightly cover the back of a wooden spoon.

Serve with white rice and tortillas.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Spiced Red Wine-Poached Pears

Recipe courtesy of Ellie Krieger

Tequila-Orange BBQ Chicken Burritos with Sharp Cheddar, Baked Beans and Red Cabbage

Recipe courtesy of Rachael Ray

Mixiote de Borrego en Mole Coloradito: Lamb Shank in an Oaxacan Red Mole Sauce

Recipe courtesy of Priscila Satkoff

Oaxacan Black Mole: Mole Negro

Recipe courtesy of Emeril Lagasse

Mole Negro Ozaqueno (Oaxacan Black Mole

Recipe courtesy of Emeril Lagasse

Mole Negro Oaxaqueno: Oaxacan Black Mole

Recipe courtesy of Susana Trilling

Grilled Sonoma Foie Gras with Oaxacan Mole

Recipe courtesy of Tantra Restaurant and Lounge

Grilled Sonoma Foie Gras with Oaxacan Mole

Recipe courtesy of Tantra Restaurant and Lounge

Browse Reviews By Keyword