4 PERS. | 10 MIN. + 6 H

Taco pulled chicken with stout beer mole sauce



Mole sauce:
100 ml chicken stock Bouillon Herkules
2 tbsps. sunflower oil
2 leaves of laurel
1 tsp sesame oil
1 stick of cinnamon
1 yellow onion finely chopped
1 tsp chili powder
2 sweet pointed peppers without seed lists
Pasilla chile, chipotle morita, new mex red peppers optional (available online)
1 handful of raisins
200 ml tomato paste
200 ml stout beer
1 handful of chopped and roasted 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

Creamy avocado sauce:
150 g of sour cream
1 small ripe avocado
1 handful of cilantro
salt and pepper to taste
lemon juice to taste

tortilla skins
mole sauce with Stout or another tomato sauce of your choice
creamy avocado sauce
fresh lime (to taste)
fresh cilantro (to taste)


Recipe by The BBQ Bastard

For the Pulled Chicken:
Marinate the chicken in the marinade for a minimum of 4 hours.
Prepare your BBQ for an indirect session at low temperature (+ -100 ° C). Add a few cubes of wood between the coals to smoke the chicken. To work indirectly, ensure that a heat shield is placed between the chicken and the coals (more info).
Place an ovenproof dish or cast iron pan on the BBQ. Add the chicken legs and cook slowly until the chicken falls apart.

Mole sauce with stout:
While the chicken is cooking slowly, 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 to it. Fry the cinnamon so that it can release its flavor while the pan is heating up.
Fry the onion and then add the pepper cut in julienne, together with the soaked peppers and chili powder.
Stir in the tomato paste and cook for a while.
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 along with the black chocolate and peanut butter. Let it simmer for another 10 minutes, remove the cinnamon stick and bay leaves and blend thoroughly to obtain a smooth sauce. Taste and season with lime, pepper and salt until the sauce is balanced.

For the creamy avocado sauce:
Add all ingredients to a measuring cup and blend until the mixture is smooth. Taste and season with salt, pepper and lime.

To serve:
Fry the tortilla sheets briefly. Pull the chicken and place it on the tortillas.
Garnish with the creamy avocado and mole sauce. Chop some fresh cilantro over it and squeeze some lime juice over it.



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