Chicken Mole Gorditas

Serves 10

20 pre-made gorditas shells
2 1/2 cups finely chopped poached chicken (two or three chicken breasts)
Black Mole (recipe follows)
2 cups crema or sour cream
cilantro leaves for garnish

Place the chicken in a pot: Arrange the chicken in a single layer on the bottom of the pot, salt well.   Pour in enough cool water to cover the chicken by an inch or so.

Place the pot of chicken on the stovetop over medium-high heat. As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer. Begin checking the chicken after 8 minutes: it is done when opaque through the middle and an instant-read thermometer in the thickest part of the meat registers 165°F. Chicken will typically finish cooking in 10 to 14 minutes depending on the thickness of the meat.

Remove from the poaching liquid: Remove the chicken from the poaching liquid and place it on a cutting board.  When cool chop into 1/4 inch or smaller pieces.

Mix chicken and mole and cook until heated through. 

Brush the gorditas with oil and heat in a 350 degree oven until heated through and slightly crisp.

Put about 1/8 cup of the chicken mixture on top of each gordita, top with a dollop crema and garnish with cilantro leaves.

Oaxacan Black Mole

¼ lb. Chilhuaccle Negro, Guajillo or Ancho Chilies
2 oz. Pasilla De Mexico
2 oz.Mulato
Stem and flatten chilies, reserving seeds.  Toast on a hot comal or griddle about a minute, plus an extra minute for the Guajillo to blacken.  Cover toasted chilies with boiling water and set aside.
Toast reserved seed until blackened.  Cover with water and set aside for 10 minutes, then drain and add to blender jar.  For hot, spicy mole add all the seeds.  For less spicy mole reduce the number of seeds used.


3 cloves
¼ cup sesame seeds
¼ tsp. dried thyme
1 3 inch stick canela
¼ tsp. dried marjoram
2 whole allspice
1 tsp. Mexican oregano
2 large star anise
Toast to release fragrances then grind to a powder (an electric coffee mill works well).  Add to blender.

Fruits and Nuts:
1/3 cup peanuts
½ cup raisins
1 white onion, sliced
3 thick slices French bread
½ cup raw almonds
1 ripe plantain, sliced
5 cloves of garlic, cleaned
2 corn tortillas

Fry the above in a couple tablespoons lard or oil until browned and fragrant.  Crumble in two corn tortillas which have been toasted black.  Add to blender ingredients and puree, adding water as needed to free the blades.  Puree to velvet texture and reserve.  Blend soaked chilies with about two cups soaking water until well purred.  Press through a strainer into the velvet puree.

Heat 2 tablespoons lard or oil in a heavy pot or clay cazuela and add puree.  Season to taste with sugar and sea salt.  Fry over medium heat until a paste forms that leaves the sides of the pit, about the texture of peanut butter.  Cool and freeze until needed.

To use:
About ½ cup paste will sauce a small chicken.  Add chicken broth and strainded tomato puree to heavy cream texture, correcting seasoning.  Add poached chicken pieces or shredded chicken and serve with white rice, garnished with sesame seeds and shite onion rings.