4 PERS. | 10 MIN. + 6 HOURS
Mole:
100 ml chicken stock Bouillon Herkules
2 tbsp sunflower oil
2 bay leaves
1 tsp sesame oil
1 stick of cinnamon
1 yellow onion, finely chopped
1 tsp chili powder
2 sweet pointed peppers without seeds
Pasilla, chipotle morita, New Mex red peppers optional (can be found online)
1 handful of raisins
200 ml tomato puree
200 ml stout beer
1 handful of chopped and toasted pecan nuts
1 tbsp peanut butter
150 g dark chocolate
lime juice to taste
pulled chicken:
1 l chicken stock Bouillon Herkules
chicken marinade (e.g. Santa Maria) to taste
800 g chicken thighs
Sour avocado cream:
150 g sour cream
1 small ripe avocado
1 handful of coriander
salt and pepper to taste
lemon juice to taste
taco toppings:
tortilla sheets
avocado
beer mole sauce or other tomato sauce of your choice
sour avocado cream
fresh lime to taste
fresh coriander to taste
For the Pulled Chicken
Marinate the chicken in the marinade for at least 4 hours.
Prepare your BBQ for an indirect session at low temperature (+-100°C). Add a few blocks of wood between the coals to smoke the chicken. To work indirectly, make sure that a heat shield is placed between the chicken and the coals ( more info ).
Place a fireproof dish or cast iron pan on the BBQ. Add the chicken thighs and cook slowly until the chicken falls apart.
Mole sauce with stout
While the chicken is slowly cooking you can prepare the sauce. First soak the peppers in lukewarm water for ten minutes, so that they can swell and absorb moisture again (tip the peppers can be found online and provide extra flavor).
Place a cast iron pan on the stove and add the oil. Fry the cinnamon so that it can release its flavor while the pan heats up.
Fry the onion and then add the julienned pepper together with the soaked peppers and the chili powder.
Stir in the tomato puree and fry briefly.
Deglaze with the stock and stout beer. Let the sauce simmer gently for 1 hour.
Roast the nuts in a dry pan and add to the sauce together with the dark chocolate and peanut butter. Let it simmer for another 10 minutes, remove the cinnamon stick and bay leaves and blend thoroughly until you get a smooth sauce. Taste and season with lime, pepper and salt to taste until the sauce is balanced.
For the sour guacamole cream
Add all ingredients to a measuring cup and blend until smooth. Taste and season with salt, pepper and lime.
Serve
Briefly fry the tortilla sheets. Pull the chicken and place it on the sheets.
Garnish with the sour cream and mole sauce. Chop some fresh coriander over it and squeeze some lime juice over it.
Tasty!