Ingredients:
1 cup Peanuts, unsalted, roasted
3 ea Guajillo chiles, wiped clean and toasted.
4 ea Árbol chiles, wiped cleaned. and toasted
1/8 tsp Black peppercorns.
2 ea. Cloves
˝ tsp. Dried thyme
˝ tsp. Dried oregano
4 cups Chicken stock
1 ea. Tomato, medium, roasted, peeled
4 ea. Garlic cloves, roasted
2 tsp. Sugar
2 tsp. Apple cider vinegar
1˝ tsp. Salt, fine
2 Tbsp. Peanut oil
4 cups Chicken, shredded
12 ea. Kaiser rolls
1˝ cups Refried black beans
1 cup Sour cream, or Mexican crema
1 cup White onion, chopped, rinsed
1˝ cups Cilantro leaves
6 ea. Hass avocados
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Preparation:
1. Soak the peanuts, guajillo, árbol chiles, spices, and dried herbs in 2 cups of the chicken stock for 30 minutes.
2. Blend the peanuts and chiles with the garlic, tomatoes, sugar, salt, and vinegar until very smooth.
3. Fry the sauce in the oil and cook over medium heat for 45 minutes, adding stock or liquid as the sauce thickens and starts splattering too much. You should end up with approximately 4 cups of a fine, silky, slightly speckled sauce that thickly coats the back of a wooden spoon.
4. Add the shredded chicken and mix well into the sauce. Lower the heat and let the mixture dry out for 10 to 15 minutes. Season with more salt if necessary. Use for the tortas, tacos, or quesadillas.
5. For the assembly: Heat a flat griddle or comal to medium-high heat. Open rolls in half and lightly toast them on both sides.
6. Spread 1˝ tablespoons of the beans on the bottom part of each roll. Add ˝ cup of the peanut chicken, sprinkle with 1 tablespoon of chopped while onion and add 5 or 6 cilantro leaves. Top with 3 slices of avocado and spread 1 tablespoon of cream on the top part of each roll. Close the sandwich and serve. |
