Rotisserie chicken is really big in Mexico. When traveling in Oaxaca and many other parts of Mexico, you’ll probably eat it or at least be tempted to eat it, since it looks like there is a place on every corner just tempting you with juicy roast chicken. When I was a little girl, there was a place called Pollo del Oriente that was a few blocks away from our home. I remember having taquitos de picadillo there for the first time. Picadillo is eaten all around Mexico and sometimes it is made from ground beef, but it will usually have a tomato sauce to hold it all together. Oaxaca’s picadillo is very different from the other picadillos of Mexico. It is a little sweet, but it balances out beautifully once you fold it in a chile relleno or taquito. In this recipe we use boiled chicken, but feel free to use any leftover chicken you have handy, including rotisserie chickens from supermarkets.
Place the chicken, whole garlic cloves,
Let the chicken cool. Shred the breast meat with your hands as thinly as possible and set aside.
Place the tomatoes, remaining
Place the oregano, thyme, peppercorns, cloves, and cinnamon in a molcajete or spice grinder. Grind to a fine powder. Set this aside.
Heat the vegetable oil in a sauté pan over high heat. Once hot, add the blended tomato mixture along with the minced garlic. Lower the heat and simmer for 5 minutes. Add the almonds, raisins, olives, and last
Simmer for another 15 minutes until the chicken has absorbed all the juices in the sauté pan. Serve.
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