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Tequila-Marinated Chicken with Mexican Mole Sauce Recipe

Tequila-Marinated Chicken with Mexican Mole Sauce

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Average Rating:

Total Reviews: 12

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  • on February 22, 2013

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    amazing depth and flavor

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  • on June 21, 2012

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    This was fantastic. I used boneless skinless chicken breasts and marinated overnight. Amazing flavor in the chicken. The mole took a long time to make but was well worth it. I shredded the chicken and made tostadas and soft tacos. The mole can be used for so many other things as well. Very good flavors. I will make again. I will use the marinade a lot more as well.

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  • on June 11, 2012

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    1. Recipe doesn't specify whether peppers should be dry or fresh.
    2. Takes WAY longer than 30 minutes to prep. It takes more like 90 minutes even for experienced cooks
    3. Chicken tasted great.
    4. Not clear upfront that you are making a whole bunch of mole and only 1/3 is used for this recipe. Mole flavor was good overall though.

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  • on November 17, 2009

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    I didn't have time to make the Mole, I will definatly try it another time. But the Tequilla Chicken was delicious. I used lemon instead of lime, since I didn't have lime. And I put some asian Garlic Chili sauce in with the marinade and it turned out very nice. I will definatly be using Tequilla as a marinade a lot more. Thank you Emeril.

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  • on August 09, 2009

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    I love my mother in laws mexican cooking and especially love her mole. I saw this recipe and decided to give it a go. Bottom line is it turned out really fantastic. I was ecstatic with the flavor of the sauce. A couple of notes I learnded along the way though were:
    1. You need a pretty big blender and/or food processor to get all the ingredients in that need to to be blended. I had to separate it a bit into batches to get it all blended.
    2. I was tasting it all along the way and was a bit worried because it was tasting a bit bland. However once the chocolate goes in it's "kicked up a notch." Then when you do the final step of cooking with the tomato puree, broth and more chocolate the mole flavor becomes clear.
    3. The mole before the final step (referenced above is a bit chunkier than I expected. It thinned out a bit once you get to the final step.
    4. This is the messiest meal I think I've every cooked!! :Be prepared to do a lot of clean up a long the way.
    All told I'm very happy with this recipe. I will cook it again but this will probably a once or twice a year type thing.

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  • on March 22, 2009

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    The mole was a lot of effort but worth it and great that there is extra to freeze.

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  • on August 25, 2007

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    I tried this today for a dinner party w/a Mexican theme. It was a huge hit! Just one tip: always put the tomatoes and broth on the bottom of the blender (don't ask what happens if the seeds go in first -- just trust me, it ain't pretty!. We're going to try it later this week w/rice instead of tortilas and tequila lime shrimp!

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  • on July 25, 2006

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    My family and i we are from mexico and we like mole. And i didn't know how to do it from scrach even do my grama told how it's so difficult but i found this recipe from Emeril and is so easy to do and it tates so good i did for a party and every body like it. Know i'm going to doit for my son and daughter baptism and i know is going to be a hit thanks for readin. Emeril thanks for giving us this recipe.

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  • on June 23, 2005

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    This was a bit of work, but well worth it. Much better than the short-cut versions, especially since there is plenty of sauce base to freeze!

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  • on April 19, 2005

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    my whole mexican family loved this! thought it was very tasty and spicy enough for them, but not too spicy, because I could still enjoy it! well worth the work. I used dry chilies instead of fresh and still came out. also you can find all these things at a local mexican store for a lot less money than a main stream store =
    GREAT traditional dish...well worth the 2 hours.

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