Chicken Mole Budins

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Chicken Mole Budins

This recipe may seem a little daunting, looking at all the ingredients, and I agree it does, but it so worth making. I found all the chilies at my local Mexican food store and they are generally less expensive there than at your regular grocery store. Take time to make this dish and in the end it will be one of your masterpieces.

Chicken Mole Budins

2015-01-26 00:56:51

Serves 12

Mole, a signature sauce of Mexico. Chocolate adds an intriguing complexity to the smoky, savory sauce.

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Nutrition Facts

Serving Size

474g

Servings

Amount Per Serving

Calories 845

Calories from Fat 345

% Daily Value *

Total Fat 39g

60%

Saturated Fat 12g

60%

Trans Fat 0g

Polyunsaturated Fat 6g

Monounsaturated Fat 17g

Cholesterol 268mg

89%

Sodium 1343mg

56%

Total Carbohydrates 61g

20%

Dietary Fiber 7g

27%

Sugars 4g

Protein 61g

Vitamin A

14%

Vitamin C

Calcium

19%

Iron

36%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1/2 cup whole almonds, toasted
6 dried New Mexico Chiles
4 dried chipotles chiles
4 tablespoons vegetable oil
5 lbs. chicken legs & thighs, cubed
2 onions, diced
2 cloves garlic, minced
1 1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon cumin seed
1/4 cup minced cilantro
1/2 oz. unsweetened chocolate
3 cups chicken stock
14 flour tortillas
2 cups warm refried beans
*2 cups avocado salsa (can be found on site)
1/2 cup grated Monterey Jack cheese
16 sprigs cilantro, for garnish
* South of the Border Salsa (can be found on site)
2 cups sour cream, for garnish

Instructions

Toast almonds in a 350 degree oven for 8 minutes. Grind coarsely and set aside.
Place chilies in a 1 qt. bowl and cover with boiling water. Let soak 30 minutes. Remove and cut in thin strips. Reserve 2 cups soaking liquid.
In a Dutch oven over medium high heat, add 2 tablespoons oil and sauté` half the chicken pieces until lightly browned, (about 8 minutes). Remove and set aside. Repeat with remaining oil and chicken; remove and set aside. Add onions and garlic to Dutch oven and cook until softened (7-8 minutes).
Stir in chile strips, reserved soaking liquid, salt, cinnamon, cumin seed, cilantro, chocolate, and chicken stock. Bring to a boil, return browned chicken to pan, reduce heat and simmer for 30 minutes. Add 6 tablespoons ground almonds and stir to thicken.

Assembly

Place a flour tortilla on an oven-proof serving dish. Spread with 1 1/2 cups chicken mixture. Top with another tortilla. Spread with 1/2 cup refried beans, top with another tortilla, and spread with 1/2 cup avocado salsa; repeat layers, top with a tortilla and sprinkle with 1/4 cup grated cheese.
Make another budin with remaining tortillas, chicken filling, beans, salsa, and cheese. Set aside until serving time. Fifteen minutes before serving, preheat oven to 375 degrees. Place budin in oven and bake until piping hot and cheese has melted (about 20 minutes).

To serve

Cut each budin into 8 wedges; dot with cilantro sprigs and sprinkle with remaining 2 tablespoons ground almonds. Garnish with salsa and a dollop of sour cream.

Notes