Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Cafe Poca Cosa Mole de Chilhuacle with Shredded Chicken
- add review
- #13050
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
2 comments
ingredients
8 chicken breasts, skinned
32 ounces sesame seeds
16 ounces fresh almonds, shelled
8 ounces roasted peanuts, shelled
4 large roma tomatoes
12 cloves garlic
3 yellow onions
1 carrot
10 chilhuacle chilis
6 pasilla chilis
3 guajillo chilis
3 cinnamon sticks
4 whole cloves
1 tablespoon oregano
8 ounces red chili powder
2 ounces sugar
4 ounces vegetable oil (soy or canola oil recommended)
10 cups chicken broth
salt and black pepper, to taste
directions
Clean the chicken breasts and place them in a large pot with enough water to yield a gallon of chicken broth. The mole ingredients will absorb quite a bit of liquid. Cut up the carrot, one onion, one garlic clove. Add these as well as salt and black pepper to taste in the stew pot. Cook for 20 minutes at medium high heat, being sure that the liquid bubbles but not at a rolling boil. Spoon out the chicken breasts and place to the side to cool.
After the chicken has cooled, pull the meat from the bones and reserve in the refrigerator. Pour about half of the vegetable oil into a large saute pan. Mix in the sesame seeds, almonds and peanuts. Brown these until golden. An alternate method would be to place the seeds and nuts on a sheet pan and roast in the oven, turning once for 10 minutes. Reserve the nuts.
Roast the peppers, one onion, tomatoes and garlic on a grill or under the oven broiler until the skins of all are lightly charred. Take the vegetables and begin to mix them in a food processor with the seeds and nuts.
In a large, dry saute pan, cook the red chili powder with the cinnamon, cloves and oregano. Place the browned seasonings in a holding dish. Take the remaining onion, cut it up and place it in the large saute pan with the remaining oil. Slowly add the mixture from the food processor and the reserved seasonings. Cook over medium heat for 20 minutes, adding chicken broth to create a loose but thick consistency. Add sugar, and stir additional chicken broth into the mixture. Add shredded chicken breast. Serve with tortillas, rice and ranchero beans.
cook's notes
This is the recipe for a meal that I have enjoyed several times at the Marvelous "Cafe Poca Cosa" located in the historic downtown Santa Rita Hotel in Tucson, Arizona. The Chef-proprietor, Suzana Davila, is preparing a cookbook that will soon be published and will feature her many outstanding recipes. If you are ever in Tucson, DO NOT fail to dine at her cafe! The atmosphere and cuisine are a GREAT dining experience.
Recipe Source: Cafe Poca Cosa, Santa Rita Hotel, Tucson, Arizona
added by
internationalrecipes
nutrition data
1280 calories, 92 grams fat, 77 grams carbohydrates, 61 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
see more mexican recipes
see more c - copy cat restaurant recipes
reviews & comments
May 5, 2010
Excellent flavor, but it made over 2 gallons of sauce! This may the recipe for the restaurant's entire week. We may have to can or freeze the leftovers. we didn't use the extra chicken broth (just what was used to cook the chicken) we only used 16 oz. of sesame seeds because we couldn't bring ourselves to use 4 cups! and we couldn't find all the peppers, but used what was available at our local Mexican grocery store. But again, the flavor was awesome and everyone at our party loved it! Oh and it takes about 2-3 hours for a single cook to make, not 30-60 minutes.
I have lived in Tucson for 25 years and have met Susana Davila and have eaten at Cafe Poca Cosa many times. The chicken mole that they serve is fabulous. I will try and see her when I am there and find out if this recipe is correct.
this recipe seems a bit out of whack - 8 ounces of chili powder? and it seems to be way too many nuts listed too. has anyone tried this recipe? please post whether it worked out. I tried calling the restaurant to see if they knew anything about it - whether it's real or not, but they were very busy and weren't interested in helping.