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Pollo En Mole Negro
Ingredients:
3 small dried pasilla chilies
3 small dried mulato chilies
1-1/2 cups boiling water
1/4 cup sesame seeds
3 whole cloves
1 1 inch pie cinnamon stick
1/8 teaspoon whole coriander seed
1/8 teaspoon whole anise seed
1/4 cup lard or oil
1/4 cup whole unblanched almonds
1/4 cup raisins
6 whole chicken legs, thighs attached -- (about 3 LBS.)
1/4 teaspoon salt
2 cloves garlic
1/2 cup chopped white onion
1 tablespoon tomato paste
1-1/2 ounces Mexican chocolate -- coarsely shopped
No substitutes please
1 cup chicken stock
tomato wedges
fresh coriander sprigs
salt and pepper to taste
Instructions:
Toast, seed, devein and rinse the chilies. (They are available in
most Mexican markets.) Place in a medium bowl with boiling water and
let stand 1 hour. Toast sesame seeds in a dry skillet over medium
heat, stirring constantly until golden, about 2 minutes. Remove. Combine
cloves, cinnamon stick, coriander seeds and anise seeds in the skillet.
Toast over medium heat, stirring constantly until they start to change
color and become fragrant, about 20-30 seconds. Remove. Heat lard
or oil in a 12" skillet until hot. Add almonds and cook, stirring
constantly, until brown, 2-3 minutes. Remove with slotted spoon and
drain. Add raisins and cook and stir until puffed, about 30 seconds.
Remove with slotted spoon. Sprinkle well cleaned chicken with salt.
Cook in the same lard over medium heat until brown about 5 minutes.
Remove to a place. Remove all be 2 TBS of the lard. Process raisins
in a blender until finely ground. Coarsely chop almonds and add to
blender and process to a fine grind. Add onion and garlic and reblend
to fine. Process 2 TBS sesame seeds with on/off pulses in an electric
spice grinder to a fine powder and add to the blender. Add chilies,
1/3 cup of the soaking water and the tomato paste to the blender and
process until smooth. If mixture is too thick add, 1 tsp. at a time,
more of the soaking water to free the blender blades. Heat lard or
oil in the skillet until hot. Reduce heat to medium and cook the chile
mixture, stirring constantly for 5 minutes. Add the Mexican chocolate
and cook and stir until chocolate is melted, about 2 minutes. Gradually
stir in stock and cook, stirring often, for 5 minutes. Add Chicken
to skillet and simmer, covered, turning occasionally, until tender,
about 0 minutes. Place chicken on a serving platter and top with the
sauce and remaining sesame seeds. Garnish with tomato wedges and coriander.
Serve with my Mexican rice recipe (authentic also) and enjoy. Posted
to the BBQ List by "Bob Norton" on Sep 26, 1998. |
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