Mole Rojo Tecampana burritos de pollo


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
marinated boneless/skinless chicken thighs in chipotle and picanté mojo over night
on the grill with applewood for smoke

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removed at 165ºF to a foil pan,
mixed up some fantastic molé paste ▼ from a very good friend in California then poured it all over the meat...
(photo below from Mole Rojo Tecampana Facebook page)

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foiled it tight, another twenty to 30 minutes later....

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I pulled the bird thighs to shreds... some of the mole sauce did burn, but it was all good!

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mixed with the meat was sautéed onions and peppers.

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served in tortillas with salsa and cilantro with a little Mexican pepper.

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Sooo good, we're having it AGAIN tonight!
Thank you all for your time! and THANK YOU John!
 
Looks Fantastic Jim... or Jaime! Your mexican cooks are Outstanding! Even if you didn't get help from one of my California Brethren! :)
 
Beautiful cook Jim, never had that Mole seasoning. Gonna have to find some. There seems to be a helluva stash in Wisconsin
 
Awesome meal, me and the wife have a routine of chicken, chicken, steak, and chicken! Thanks for the inspiration!
 
Beautiful!!!
Looks like it could have been made by your "very good friend from California"
And that Mr Lampe is a compliment of the highest regards!
 
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