Chicken – 1 whole chicken 3-4 pounds – 1 bunch cilantro tops and stems separated – 2 tsp kosher salt – 1 tsp peppercorns – 2 cloves garlic smashed – 1 large yellow onion roughly chopped – 1 bay leaf Mole – 8 oz fresh tomatillos 6-8, peeled and chopped – 2 jalapenos seeds and ribs removed and roughly chopped – 1 tsp salt – 1/2 of the tops of the cilantro bunch – 2 garlic cloves minced – 2 flour tortillas torn in large pieces Assembly – Corn or flour tortillas toasted – Remaining cilantro leaves chopped – Garnishes such as Cotija cheese avocados, tomatoes
In a 7 quart dutch oven or stock pot cook the chicken, cilantro stems, salt, pepper, onion, garlic, bay leaf, and 12 cups water.
Bring to a boil. Reduce to medium-low and simmer covered, stirring occasionally until chicken is cooked completely, approximately 30 minutes
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