Braised Chicken in Masa-Thickened Sauce

Gallina en Tesmole

Preparation info
  • 4 to 6

    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

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“Gallina” is a hen, and probably this simple but excitingly flavored dish would have been originally made with a stewing fowl.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.


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


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