Ingredients
- 2 cups freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons ancho chili powder
- 2 cloves garlic
- coarsely chopped
- 8 chicken thighs
- skinless and boneless
- cut into 1-inch cubes
- Kosher salt
- Bibb lettuce leaves
- for serving
- Peanut-Red Chile Mole Sauce
- recipe follows
- Cilantro leaves
- for garnish
- Mint leaves
- for garnish
- Special equipment: Wooden skewers
- soaked in water for 1 hour
- 2 tablespoons peanut oil
- 1 medium Spanish onion
- coarsely chopped
- 4 cloves garlic
- coarsely chopped
- 1 mango
- peeled
- pitted and coarsely chopped
- 1/2 cup unsalted peanuts
- 2 tablespoons sesame seeds
- 2 teaspoons ground ginger
- 2 teaspoons ground allspice
- 1 teaspoon ground cloves
- 2 cinnamon sticks
- 2 mulato chiles
- stems removed
- 3 New Mexican red chiles
- stems removed
- 8 cups homemade chicken stock
- Salt and freshly ground pepper
- 2 blue corn tortillas
- coarsely chopped
Instructions
- Whisk together the orange juice, lime juice, chile powder, and garlic in a non-reactive large baking dish.
- Add chicken cubes and turn to coat.
- Cover the chicken and refrigerate for 4 to 6 hours or overnight.
- Prepare a charcoal or wood fire and let it burn down to embers, or preheat the broiler.
- Thread each piece of chicken onto a skewer.
- Season with salt and grill for about 3 minutes on each side, or until cooked through completely.
- Place each skewer in a Bibb lettuce leaf, drizzle with Peanut-Red Chile Mole Sauce, and garnish with cilantro and mint.
- Heat oil in a large saucepan over medium-high heat.
- Add the onions and garlic and cook until soft.
- Add the mango, peanuts, sesame seeds, ginger, allspice, and cloves and cook for 10 minutes, stirring often.
- Add the cinnamon, chiles, and stock, and season with salt and pepper; cook for 1 hour.
- Add the tortillas and cook for another hour.
- Remove cinnamon sticks and carefully ladle the hot mixture, in batches, into a blender* and blend until smooth.
- Strain the sauce through a fine mesh strainer into a clean saucepan and cook until slightly thickened.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
- Transfer liquid to a blender or food processor and fill it no more than halfway.
- If using a blender, release one corner of the lid.
- This prevents the vacuum effect that creates heat explosions.
- Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
- Yield: approximately 9 cups
← Back to all recipes