INGREDIENTS

INSTRUCTIONS

From: faustink@neosoft.com (Doug Faust)
Date: Sat, 3 Aug 1996 19:42:46 -0500 (CDT)
Here is the first recipe from the New Orleans Hot Luck, Cerberus' Chicken.
You classicists out there may recall that Cerberus was the watch dog at the
gates of hell, and this recipe is sufficiently hot that even that mutt
would sweat eating it.
The dish started out as a "chicken" version of pork adobado--some wonderful
versions of which I had had in Santa Fe the weekend prior.  The recipe for
the best version of the pork dish started out something like---"take 1/2
ristra, crush it, and marinate the pork in it in the freezer for a
week...", but I didn't have a week, so I had to improvise. The numbers of
guajillos, pulla, and pasillas are approximate; I used a large handful of
each, and I have big hands.
Separate the chicken into legs, thighs, and 6 breast/wing combinations,
wash, dry and set aside.  Stem all the peppers, and save the seeds for
inclusion in your next batch of salsa.  Soak all the peppers in hot water
to cover, approximately 30 minutes. Add the softened chiles and half the
water to a food processor and process until reduced to small pieces--should
be a slurry-like consistency; add more chile water if necessary to insure
all the chiles are processed adequately. Add the cumin, oregano, and
garlic, and process again briefly. For additional heat, add 1-3 Tbsp of
Endorphin Rush or similar enhanced hot sauce and process again briefly.
Place in non-reactive container (I used plastic food bags, two layers
thick) in refrigerator for at least 36-48 hours.
Remove from bags and place in roasting pan in a single layer. Roast
uncovered in slow oven (325-350 degrees) for 60-75 minutes, or until
tender.
CHILE-HEADS DIGEST V3 #062
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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