Mexican Sauce with Chicken or Turkey
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 small chilli pepper (s), hot
- 2 chilli pepper (s) (chipotle - smoky taste)
- 4 turkey schnitzel or chicken fillets
- 1 tablespoon fat (margarine or butter)
- 0.5 ½ cup almond (s), peeled
- 0.5 ½ cup peanuts, out the shell
- 1 tortilla (s) or toast
- 4 tablespoon sesame seeds
- teaspoon ⅛ clove (s), ground
- 0.25 teaspoon ¼ cinnamon
- 0.5 teaspoon ½ anise
- 3 tomato (s) or a can
- 1 couverture, (approx. 3 small squares)
- Salt and pepper to taste
- 1 teaspoon sugar
Print Recipe
Pin Recipe Instructions
- Wash the chili peppers and, if desired, remove the seeds.
- Cook meat in broth for 10 minutes. Remove, dry with paper towel and save the broth.
- Fry the meat in a pan and set aside. Puree the almonds, peanuts, tortilla, 2 tablespoons of sesame seeds, clove powder, anise, cinnamon, tomatoes and chili peppers in a blender. Heat the fat in a saucepan and add the pureed mass. Sweat them for about 5 minutes, stirring constantly. Then add about 2 cups of the broth and stir. Stir in chocolate and season with salt, pepper and sugar. Put the pieces of meat in a pan with a lid and pour the sauce over them. Let everything simmer for about 30 minutes and stir occasionally. The sauce should have the consistency of liquid cream.
- Serve with rice and corn. But also as a dip for tortilla chips or as a filling of enchiladas with guacamole. Attention!!!!! Is addicting!!
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