Photo courtesy of Kami Stafford. pipersdreamweaver.com

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This recipe was originally acquired in the early 1970s by my family from a family friend named Juan Vasquez, a native of Mexico City. We since lost contact many years ago with this person, so I have no way to contact him or his family.

Nonetheless, it is an authentic Mexican recipe, or I believe it to be such. I have not changed it significantly.

Guna - Tamas, with Rajas to a controlled degree - could become satvic with the mixture if done properly.

Ingredients

• 1 whole chicken, or 3-4 lbs chicken parts
• 2-3 cloves garlic, peeled
• Salt to taste
• 1-2 dozen corn tortillas, purchased or homemade
• 2-8 tbs. Mole condiment, to taste

• In very large pan, fill half full of water, add chicken, salt and garlic. Include giblets or not as you prefer.
• Boil chicken for 40 minutes, until well cooked. Stir occasionally and add water if needed.
• Remove chicken from pan, reserving broth.
• Allow chicken to cool. Bone the chicken. Use skin or not as you prefer.

NOTE: These steps may be done in advance.

Cooking

• In large heavy skillet, add chicken, 3-4 cups of both, and mole. Heat to boiling over low heat, stirring frequently - near constantly.
• Dip tortillas into liquid individually. Allow each to boil for around 30 seconds. Remove from pan to platter. Spoon 1/4 cup or so of the chicken mixture into the tortilla, avoiding as much of the liquid as possible. Fold the sides up, leaving the ends open.

Yield: 4-6, when used as a main course.

Serving

• Serve 2 or 3 of these on individual plates
• Condiments include sour cream, guacamole, or salsa ranchero condiment
• Goes well with Juan's Spanish Rice as a side dish
• Package any leftovers in plastic cartons and freeze. These reheat well in a microwave or wrapped in foil in the oven.