You may also like
Categories:
chicken black peppercorns kosher salt sesame seeds cloves cinnamon anise seeds coriander seeds guajillo chile peppers peppers canola oil raisins whole blanched almonds pumpkin seeds corn tortillas chocolate sugar
Viewed: 106 - Published at: 5 years agoIngredients
- 1 chicken (3 to 4 pounds), cut into 6 pieces
- 5 black peppercorns
- Kosher salt
- 1/2 cup sesame seeds
- 5 whole cloves
- 1 cinnamon stick
- 1/2 teaspoon anise seeds
- 1/4 teaspoon coriander seeds
- 6 dried guajillo chile peppers
- 4 dried ancho chile peppers
- 6 tablespoons canola oil
- 1/4 cup raisins
- 1/4 cup whole blanched almonds
- 1/4 cup hulled pumpkin seeds
- 2 6 -inch corn tortillas, torn into pieces
- 1 2 .7-ounce disk Mexican chocolate, broken into pieces
- Pinch of sugar
Method
- Put the chicken and peppercorns in a large pot, cover with water and season with salt.
- Bring to a gentle simmer over low heat and cook until tender, about 40 minutes.
- Transfer the chicken to a large plate and set the cooking liquid aside.
- Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes.
- Set aside 2 tablespoons for garnish and transfer the rest to a blender.
- In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes.
- Add to the blender.
- Remove the stems and seeds from the dried chile peppers.
- Heat 4 tablespoons canola oil in the same skillet over medium heat.
- Add the chiles and fry until lightly toasted, about 2 minutes.
- Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
- Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes.
- Add to the blender along with the oil from the skillet.
- Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
- Heat the remaining 2 tablespoons oil in a large pot over medium-high heat.
- Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes.
- Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes.
- Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes.
- Add the sugar and season with salt.
- Add the chicken pieces to the sauce and warm through over low heat.
- Garnish with the reserved sesame seeds.
- Photgraph by Con Poulos
