Chicken and Mole Tomales
1 1/2 Cups Cornmeal
1/2 Cup Flour
4 Eggs
1/4 Cup Milk
3 Tbsp. Olive Oil
1 tsp. Paprika
1 tsp. Cayenne Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder
Salt and Pepper to taste
Mix well in a bowl and set aside. If you've got a steamer fire it up now, if you don't use a deep pot and a splatter guard on top. Just start that water boiling now so we don't have to wait to eat!
2 6-8oz. Chicken Breasts
1/2 Large Onion
3 Cloves of Garlic
1/2 Cup of Mole Sauce
Chopped Tomatoes
Few Whole Leaves of Basil
Olive Oil
Butterfly filet the chicken and grill it up for about 5-6 minutes a side, till good a brown, with a fork pull it apart. Chop the onion, garlic, and pulled chicken and drop them into a saute pan with a little oil and salt. Once the onions are good and transparent remove from the heat and set aside.
For assembly of all these ingredients you'll need a receptacle to hold all this stuff while you steam it, right? I'd use parchment paper (unless you've got a banana tree, then just remember to toast your leaves so they'll bend not break!). You'll need six pieces no smaller than 10 inches square. Fold the paper in 3rds like a letter and then turn it 90 degrees and fold it in 3rds again so you've got a little square. Unfold and fill with about 2 Tbsps of cornmeal mix, 1 Tbsp of Chicken goodness, 1 Tbsp of chopped tomatoes, and about a Tbsp of Mole Sauce. Drop a basil leaf on top of all this and fold it back up. Repeat till you run out of ingredients! This should make about 5-7 tomales.
You'll want to steam these guys for about 15-20 minutes or until they are firm.
Good thing it takes that long, 'cause you'll probably wanna' make some rice to go along with this right?
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