Red Mole Chicken
With Corn Tortillas
Mole Sauce
4 ripe vine tomatoes
½ tablespoon oil
2 shallots or small onions, peeled and halved
1 red chilli, halved
2 cloves garlic, roughly sliced
1 teaspoon coriander seeds
1 teaspoon cumin seeds
Pinch cinnamon
50g almonds roughly chopped
150ml chicken stock
1 teaspoon chipotle chilli paste (optional)
Heat the oil in a pan.
Cut the tomatoes in half and place flesh side down in the pan over a medium heat. Add the shallots and chilli and cook gently for about 10 minutes.
Add the garlic and cook for another 5 minutes – tomatoes should be slightly scorched and garlic and shallot, golden.
Add the almonds and cook until golden.
Add the spices and cook for 1 minute. Add the chilli paste.
Blend with the stock and set aside.
4 chicken breasts
1 tablespoon oil
Salt
Brush the chicken with oil and place in a hot griddle pan. Cook for 2 minutes each side and transfer to a 180°c oven for about 15 minutes. Rest for 5 minutes then slice.
Heat the sauce in a pan and add the chicken. Cook to heat through.
Corn Tortillas
250g masa harina corn meal or blue corn meal
250ml lukewarm water
½ teaspoon salt
Place the corn meal in a bowl and add the salt.
Mix in the water to form a smooth dough and knead for a minute.
Leave to rest for 20 minutes.
Divide into walnut sized balls and roll between cling film until thin or use a tortilla press.
Repeat and separate with parchment paper.
Cook on a dry pan for about 2 minutes each side.
Fry in oil when ready to serve.
