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MOLE DE CHILHUACLE W/shredded chicken

8 chicken breasts, skinned
32 oz sesame seeds
16 oz fresh almonds, shelled
8 oz 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 cloves
1 tablespoon oregano
8 oz red chili powder
2 oz sugar
4 oz vegetable oil (soy or canola oil recommended)
8-10 cups chicken broth
salt and black pepper to taste

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.


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