Follow these steps for perfect results
cooked chicken, shredded
shredded
salt
lightly salted
sugar
raisins
blanched almonds
blanched
pasilla chiles
peeled, seeded, deveined, and presoaked
mulato chili
peeled, seeded, deveined, and presoaked
mayonnaise
for spreading
butter
for sautéing and spreading
peppercorns
whole
clove
whole
If making sandwiches, spread mayonnaise on one slice of bread and butter on the other slice.
Sauté the pasilla chiles, mulato chili, salt, sugar, raisins, almonds, peppercorns, and clove in butter or cooking oil.
Season with additional salt and sugar to taste.
In a food processor or blender, process the sautéed ingredients until it forms a paste.
Add the chili paste to the shredded chicken and mix well.
Use the mixture as a filling for sandwiches or burritos.
Expert advice for the best results
Adjust the amount of chili peppers to your desired spice level.
Toast the almonds for a more intense nutty flavor.
Everything you need to know before you start
10 minutes
The filling can be made a day ahead and stored in the refrigerator.
Serve warm in toasted bread or warm tortillas. Garnish with chopped cilantro.
Serve with a side of Mexican rice and beans.
Serve with your favorite toppings for burritos or tacos
Pairs well with the spice
Discover the story behind this recipe
Fusion of Mexican and French culinary techniques.