This recipe is lighter and simpler than those of Puebla and Oaxaca that carry nuts. This version of Zacatecas is made with fresh tomatillos, cilantro, jalapeños and garlic.
Ingredients:
For the chicken:
1 kilo 400 g - 1 kilo 800 g whole chicken, cut into 8 pieces
½ cup chopped cilantro
2 tablespoons salt
1 teaspoon whole black peppercorns
2 cloves garlic, minced
1 large onion, chopped
1 bay leaf
For the mole:
230 g tomatillos, peeled and chopped
2 jalapeños, without stalk and chopped
½ cup cilantro leaves
2 tablespoons salt and more to taste
2 cloves garlic, minced
2 flour tortillas, toast
3 tablespoons canola oil
preparation:
Cook the chicken. Place the chicken, cilantro, salt, pepper, garlic, onion, bay leaf, and 12 cups of water in a saucepan and bring to a boil. Reduce heat to medium-low and cook, covered and stirring occasionally, until chicken is tender, about 30 minutes.
Remove the chicken from the pan and strain the liquid through a fine strainer. Reserve 4 cups and store the remaining liquid for another use. Put chicken and liquid on one side.
Put the tomatillos to heat with the jalapenos in a saucepan over medium heat and cook, stirring occasionally, until dark and thick, about 10 minutes.
Transfer to a blender with cilantro, salt, garlic, tortillas, and 1 cup of reserved cooking liquid. Make a puree.
Heat the oil in a saucepan over medium-high heat. Add tomatillos sauce and fry, stirring constantly, until it thickens into a paste, about 5 minutes.
Add remaining cooking liquid and beat to bring to a boil. Reduce heat to medium-low and cook, stirring, until reduced and thickened, about 30 minutes.
Add the chicken pieces and cook until hot, about 10 minutes.
Serve with rice and tortillas.
Ingredients:
For the chicken:
1 kilo 400 g - 1 kilo 800 g whole chicken, cut into 8 pieces
½ cup chopped cilantro
2 tablespoons salt
1 teaspoon whole black peppercorns
2 cloves garlic, minced
1 large onion, chopped
1 bay leaf
For the mole:
230 g tomatillos, peeled and chopped
2 jalapeños, without stalk and chopped
½ cup cilantro leaves
2 tablespoons salt and more to taste
2 cloves garlic, minced
2 flour tortillas, toast
3 tablespoons canola oil
preparation:
Cook the chicken. Place the chicken, cilantro, salt, pepper, garlic, onion, bay leaf, and 12 cups of water in a saucepan and bring to a boil. Reduce heat to medium-low and cook, covered and stirring occasionally, until chicken is tender, about 30 minutes.
Remove the chicken from the pan and strain the liquid through a fine strainer. Reserve 4 cups and store the remaining liquid for another use. Put chicken and liquid on one side.
Put the tomatillos to heat with the jalapenos in a saucepan over medium heat and cook, stirring occasionally, until dark and thick, about 10 minutes.
Transfer to a blender with cilantro, salt, garlic, tortillas, and 1 cup of reserved cooking liquid. Make a puree.
Heat the oil in a saucepan over medium-high heat. Add tomatillos sauce and fry, stirring constantly, until it thickens into a paste, about 5 minutes.
Add remaining cooking liquid and beat to bring to a boil. Reduce heat to medium-low and cook, stirring, until reduced and thickened, about 30 minutes.
Add the chicken pieces and cook until hot, about 10 minutes.
Serve with rice and tortillas.
Diana Baker
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