Meat stewed in an aromatic sauce, served with tortilla pieces. A Mexico dish with a spicy twist inspired by Mexican cuisine!
Ingredients
- Onion – 1 piece
- Chicken – 1 piece
- Red chili pepper – 1 piece
- Lime – 2 pieces
- Breadcrumbs – 70 g
- Ground chili – 1 tablespoon
- Cinnamon – 0.5 teaspoon
- Dark chocolate – 25 g
- Garlic clove – 0.5 piece
- Cloves – 0.5 teaspoon
- Fresh coriander – 5 g
- Water – 1 liter
- Almonds – 110 g
- Black pepper – a pinch
- Canned chopped tomatoes – 400 g
- Lard – 25 g
- Salt – 1 pinch
- Tortillas – 4 pieces
Preparation
Divide the chicken into thighs, drumsticks, breasts, and wings. Place the chicken pieces in a pot with cold water. Add chopped onion and garlic, ground chili, and simmer over low heat for about 40 minutes.
Remove the chicken, let it cool, then remove the skin and bones. Cut the meat into smaller pieces.
Strain half a liter of the chicken broth obtained from cooking the chicken (the rest will not be used in this recipe; you can use the remaining broth for other dishes).
Crush cloves and cinnamon in a mortar. In a blender, combine whole almonds (80 grams), breadcrumbs, deseeded and finely chopped red chili pepper, cinnamon, and cloves – blend. Add 250 ml of broth, mix. Fry the resulting mixture in heated lard. Add 250 ml of broth, mix, add diced canned tomatoes, about 100 ml of water, and simmer for 15 minutes over low heat. Towards the end, add chicken pieces and finely chopped chocolate. Mix. Season with salt and pepper. Add chopped coriander.
