Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapenos, and garlic.
1. Cook the chicken: Place the chicken, cilantro, salt, peppercorns, garlic, onion, bay leaf, and 12 cups water in a 6-qt saucepan and bring to a boil; reduce heat to medium-low and cook, covered and stirring occasionally, until chicken is tender, about 30 minutes.
2. Remove chicken from saucepan and strain liquid through a fine strainer; reserve 4 cups, and save remaining liquid for another use. Set chicken and liquid aside.
3. Heat tomatillos and jalapenos in a 4-qt saucepan over medium heat and cook, stirring occasionally, until darkened and thick, about 10 minutes. Transfer to a blender with cilantro, salt, garlic, tortillas, and 1 cup reserved cooking liquid; puree.
4. Heat oil in a 6-qt saucepan over medium-high heat; add tomatillo sauce and fry, stirring constantly, until it thickens into a paste, about 5 minutes. Whisk in remaining cooking liquid and bring to a boil; reduce heat to medium-low and cook, stirring, until reduced and thickened, about 30 minutes.
5. Add chicken pieces and cook until heated through, about 10 minutes. Serve with Cumin Rice and tortillas.
Source: Saveur.com
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Serving Size: 1 Serving (74g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 27 | ||
Calories from Fat: 4 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 808.5mg | 28 % | |
Potassium 158.2mg | 4 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 4.3g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 27
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