How is the whole keeping mole in the freezer going? Awesomely.
Make this sauce:
http://www.zimbio.com/Recipes/articles/13198/Rick+Bayless+Mexican+Kitchen+Braised+Turkey
Brown some boneless, skinless chicken thigh filets. Simmer with the sauce (and water or stock) until they are very tender, approximately 40 minutes. Meanwhile, take five minutes to make garnishes; I like: parsley, queso fresco, radishes, limes, and excessive punctuation. Also, steam some tortillas real quick at some point, which can be very conveniently done with a strainer on top of the simmering sauce.
When the chicken is tender and the sauce is very clingy, as in the picture, season with salt and sugar to taste. Assemble as shown. Rad.
