900 g of chicken thighs and wings
Salt to taste
2 cloves of garlic
2 tablespoons of mayonnaise
1/2 cup (chopped) of salsa
2 large carrots.
Mole:
2 cups of water
2 cloves of garlic
3 tablespoons of chopped onion
1 tablespoon of cornstarch
1 tablespoon of chopped salsa
1/2 cup (grated) of carrot
Salt to taste
900 g of chicken thighs and wings
Salt to taste
2 cloves of garlic
2 tablespoons of mayonnaise
1/2 cup (chopped) of salsa
2 large carrots.
Mole:
2 cups of water
2 cloves of garlic
3 tablespoons of chopped onion
1 tablespoon of cornstarch
1 tablespoon of chopped salsa
1/2 cup (grated) of carrot
Salt to taste
Remove the skin and bones from the chicken and set aside
Pound the meat with salt, garlic, mayonnaise, and salsa
Set aside
Cut the carrots lengthwise
Fry until al dente
Drain, shape into circles, and secure with toothpicks
Place in a refrigerator and fill with the mixture
Cover with aluminum foil and bake until golden brown
Mole: Make a broth with water, garlic, onion, bones, and skin
Simmer and add dissolved cornstarch, salsa, and grated carrot
After thickening, pour over the roasted rolls.
