Braised Chicken in Masa-Thickened Sauce

Name: Braised Chicken in Masa-Thickened Sauce (Gallina en Tesmole)
Yield: 4 to 6 servings
Cuisine: Mexican
Ingredients: Salt and freshly ground black pepper; 4 medium ripe tomatoes (about 1 pound) roasted and peeled; Juice of 2 limes, or to taste; 5 costeño or 3 guajillo chiles, seeds and tops removed, soaked in boiling water to cover for 20 minutes; 6 large sprigs fresh epazote or 2 tablespoons dried, crumbled; 3 tablespoons vegetable oil; 1 teaspoon salt, or to taste; One 3½-pound chicken, cut in serving pieces; 2 cups homemade chicken stock; 2 large garlic cloves, peeled; ½ cup masa, fresh or reconstituted by mixing 3 tablespoons masa harina with ½ cup water

Gallina en Tesmole

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

“Gallina” is a hen, and probably this simple but excitingly flavored dish would have been originally made with a stewing fowl. For best flavor, use fresh masa and fresh epazote.

Ingredients

One 3½-pound chicken, cut in serving pieces
Salt and freshly ground black pepper
3

Americas
Mexico
Main course
Gluten-free
Oaxaca

Method

Season the chicken with salt and pepper. In a large Dutch oven, heat the oil over medium-high heat until not quite smoking. Lightly brown the chicken, allowing about 3 minutes per side. Remove from the pan and set aside. Pour off and discard about half the fat from the pan; set the pan aside.

Drain the soaked chiles and place in a blender with the peeled tomatoes and garlic. Process unt