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rich-tasting pork lard mulato chiles ancho chiles chiles garlic raisins tomatoes cinnamon black pepper anise ground chocolate white bread sugar salt chicken broth thigh sesame seeds
Viewed: 116 - Published at: 8 years agoIngredients
- 1/2 cup rich-tasting pork lard or vegetable oil, plus a little more if necessary
- 6 medium (about 3 ounces total) dried mulato chiles, stemmed, seeded and cut into roughly 1-inch pieces
- 3 medium (about 1 1/2 ounces total) dried ancho chiles, stemmed, seeded and cut into roughly 1-inch pieces
- 5 medium (about 1 1/2 ounces total) dried pasilla chiles, stemmed, seeded and cut into roughly 1-inch pieces
- 4 garlic cloves, peeled
- 3/4 cup (about 3 ounces) whole almonds-with or without skins
- 1/2 cup (about 2 ounces) raisins
- One 15-ounce can diced tomatoes in juice (preferably fire-roasted)
- 1/2 teaspoon cinnamon, preferably freshly ground Mexican
- 1/4 teaspoon black pepper, preferably freshly ground
- 1/4 teaspoon anise, preferably freshly ground (optional)
- A scant 1/8 teaspoon cloves, preferably freshly ground
- 1 ounce (about 1/4 of a 3.3 ounce tablet) Mexican chocolate, roughly chopped
- 1 slice firm white bread, darkly toasted and broken into several pieces
- 1/4 cup sugar (plus a little more if needed)
- Salt
- About 2 quarts chicken broth
- 12 good-size pieces of chicken-bone-in breast halves or leg-and-thigh pieces-trimmed of excess fat
- 1/3 cup sesame seeds
Method
- If your slow cooker has a removable cooking crock that can be placed directly on the heat, measure in the lard or oil and set it over medium heat. Otherwise, heat the lard or oil in a very large (7- to 8-quart) pot or Dutch oven. When hot, add the chiles, garlic, almonds and raisins. Stir slowly and continually until the chiles are thoroughly toasted (the interior of each piece will become lighter in color) and the almonds have taken on a creamy color and toasty aroma-about 5 minutes.
- In a small skillet over medium heat, toast the sesame seeds, stirring nearly constantly, until lightly browned and aromatic, about 4 minutes.
- Lay a piece of grilled chicken on each dinner plate. Pour a generous 1/2 cup of sauce on and around the chicken, then sprinkle with a generous shower of sesame seeds. Serve right away.
