(Mole Poblano de Queso Blanco)
Adapted from this recipe from Authentic Mexican by Rick Bayless and Deann Groen Bayless
Yields 2 quarts of sauce
1. The chillies:
Cut, deseed and remove membranes from
4 ounces dried chiles mulatos
1.25 ounces dried chiles anchos
1 ounce dried chiles pasilla negros
Save 1 tsp of the chilli seeds.
Turn on the exhaust fan, then in 2 tbsps oil, fry each type of chilli separately until slightly toasted. (See notes above) Remove them to a large bowl, cover the chiles with boiling water, weigh with a plate to keep them submerged, soak at least 1 hour, then drain and discard the chilli water.
Add
1 chipotle chile in adobo sauce (optional)
Puree everything together with half a cup of vegetable broth (we used Better than Bouillon) to a smooth paste.
2. The tomato-chocolate-spice-seed mixture:
Take 5 ounces of canned or fresh, cooked tomatoes,
Pound to a powder and add:
1 ounces bitter or bittersweet chocolate
5 black peppercorns
2 cloves (or about 1/8 teaspoon ground)
1/4 teaspoon aniseed
1/2 inch cinnamon stick
In a medium size skillet set over medium heat, dry toast the
reserved chilli seeds (1 tsp)
2 tbsps. white sesame seeds
1/4 tsp coriander seeds
one at a time, stirring each until it has lightly browned. Add to the tomato mixture.
3. The nuts, flavorings and thickeners:
Frying individually in 1/4 cup oil:
1 ounce unskinned almonds (for 3-4 minutes)).
Remove, and next fry
1 ounce raisins (until puffed up)
Remove and fry together
1/2 cup onion, sliced
1 clove peeled and chopped garlic
until well caramelised (about 8 minutes)
Remove, and next fry
1 corn tortilla (or 1 slice of old firm bread), stale or dried out
until brown.
Add everything to the tomato mixture and grind with as much vegetable broth as required to a smooth puree.
In the same oil, fry the chilli puree for 4-5 minutes, then add the tomato paste and fry some more until thick.
Mix in 5 cups of vegetable broth, and salt to taste, partially cover, reduce the heat to medium low and simmer gently 45 minutes, stirring occasionally. Finally, season with 2 tbsps maple syrup or jaggery – traditionally piloncillo is used. (We ended up adding 2/3rd cup. See notes above) If the sauce is thicker than heavy cream, thin it with a little broth.
Piri-piri Chicken
From: Steven Raichlen’s Barbecue Bible
Found on www.pepperfool.com
2 whole chickens (3-1/2 to 4 pounds each)
1/2 cup extra-virgin olive oil
8 tablespoons salted butter, melted
1/3 cup fresh lemon juice
3 to 4 tablespoons Piri-Piri (recipe below) or other hot sauce
1 tablespoon sweet paprika
1 teaspoon ground coriander
3 cloves garlic, peeled
3 scallions, both white and green parts, trimmed and sliced
3 tablespoons coarsely chopped fresh Italian parsley
1 piece (1 inch) fresh ginger, thinly sliced
2 bay leaves, crumbled
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Piri-Piri Sauce:
6 to 12 pimenta malagueta or other hot red chilies
1 teaspoon coarse (kosher or sea) salt
1/3 cup red wine vinegar
3/4 cup olive oil
1/4 cup hot water
Spatchcock the chickens (see instructions below), then place them in a large, nonreactive bowl. Combine remaining ingredients in a blender and process to a smooth puree. Pour half this sauce over the chickens, coating them well. Refrigerate remaining sauce, bringing it to room temperature before serving time. Cover and let chickens marinate in the refrigerator for 4 to 12 hours (the longer the better). Use indirect grilling method (see box), placing a drip pan in the center. If using gas, cook on medium.
When ready to cook, oil the grill grate. Place the chickens, skin side up, on the hot grate, reserving any marinade in the bowl. Brush chickens with the marinade, then cover the grill and cook for 30 minutes. Uncover and brush chickens with marinade. Cover and continue grilling until juices run clear from thickest part of the thigh or until an instant-read meat thermometer inserted in thigh registers 180 degrees F. For crisp skin, place the chickens skin side down on the grate directly over the fire for the last 5 to 10 minutes. Using spatulas, carefully transfer chickens to a platter; let stand for 5 minutes before carving. Serve with the reserved sauce.
To Spatchcock a Chicken: Remove and discard the fat inside the body cavity. Rinse the bird, inside and out, then drain and blot dry with paper towels. Place the bird, breast side down, on cutting board. Using poultry shears, cut through the flesh and bone along both sides of the backbone. Cut from tail end to head end; completely remove the backbone. Open the bird like a book, gently pulling the halves apart. Using a sharp paring knife, pierce the top of the breastbone crosswise. Run your thumbs along and under the sides of the breastbone and attached cartilage and pop them out. Spread the bird out flat. For a more attractive bird, turn it over and, using a sharp knife, make a slit in the skin between the lower end of the breast bone and the leg, 1 inch long on each side. Stick the end of the drumstick on that side through the slit.
Piri-Piri Sauce
Makes about 1-1/2 cups
Thinly slice the chilies and combine them with salt and vinegar in a clean 1-pint jar with a lid. Cover and shake until blended. Add oil and water and shake again. Let sit, in a cool place, for a few hours or even days, so the flavors ripen. Taste for seasoning, adding more salt if desired. The sauce will keep, tightly covered in the refrigerator, for several weeks.
Slow Cooker Chicken Chili
½ day | 10 min prep
SERVES 8
* 2 teaspoons ground cumin
* 1 teaspoon ground coriander
* 1 1/2 teaspoons salt
* 1 teaspoon black pepper
* 1 teaspoon oregano
* 1 teaspoon smoked paprika
* 1/4 teaspoon cayenne
* 1 large onion, finely chopped
* 3 large garlic cloves, finely chopped (about 1 tablespoon)
* 1 (4 ounce) can chopped green chilies (I used canned jalopenos)
* 1 lb white beans, such as navy
* 3 lbs boneless skinless chicken thighs
* 5 cups low sodium chicken broth (I used turkey stock)
Garnishes
* chopped red onion
* chopped cilantro
* diced avocado
* lime wedge
* sour cream
1. Turn a 3-quart slow cooker on high.
2. Place cumin and coriander in a small, dry skillet. Stir over medium-low heat until it smells toasty and spicy- about 2 or 3 minutes.
3. Combine it in a up with salt, pepper, oregano, paprika and cayenne.
4. Put onion, garlic and green chilies into the slow cooker.
5. Rinse beans, put them in slow cooker.
6. Sprinkle chicken thighs with cumin mixture and pile the chicken into the pot.
7. Add chicken broth/water.
8. Cover and cook 8 hours or so until the beans are soft and the chicken falls apart when you stir.
9. Serve with sour cream and spicy salsa.