Name: Grilled Chicken Breast with Drunken Black Beans Pt 1
Ingredients: 4 Whole boneless; skinless chicken breasts; 1 lg Onion; peeled, sliced; 2 Cloves garlic; peeled, minced; 3 Jalapeno chilies; stems removed, finely chopped; 1 sm Bunch fresh cilantro; washed, chopped; 1 1/2 ts Crushed cracked black pepper; Salt; to taste; 1/2 c Corn or olive oil; 1 lb Black turtle beans; 1/4 lb Smoked bacon; in medium dice; 1/4 lb Mexican Chorizo Sausage; skin removed; 2 Onions; peeled, in small dice; 1 Carrot; peeled, in small dice; 3 Cloves garlic ; peeled, minced; 3 Jalapenos; stems removed, minced; 1 Smoked ham hock; 1/2 tb Epazote; chopped finely; 1 Bottle dark Mexican beer; 2 qt Rich chicken stock; 1/4 c Cornstarch; 1/4 c Tequila; Salt to taste; 1 bn Fresh cilantro; chopped; Lime juice to taste; 3 Tomatoes; peeled, seeded, in small dice; 1 1/2 tb Olive oil; 8 Cloves garlic; peeled; 2 Onions; peeled, in small dice; 1 Carrot; peeled, in small dice; 1/2 ts Fresh thyme; chopped fine

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Mexican	New, Text, Import	1	Servings

INGREDIENTS

4		Whole boneless; skinless chicken breasts
1	lg	Onion; peeled, sliced
2		Cloves garlic; peeled, minced
3		Jalapeno chilies; stems removed, finely chopped
1	sm	Bunch fresh cilantro; washed, chopped
1 1/2	ts	Crushed cracked black pepper
		Salt; to taste
1/2	c	Corn or olive oil
1	lb	Black turtle beans
1/4	lb	Smoked bacon; in medium dice
1/4	lb	Mexican Chorizo Sausage; skin removed
2		Onions; peeled, in small dice
1		Carrot; peeled, in small dice
3		Cloves garlic ; peeled, minced
3		Jalapenos; stems removed, minced
1		Smoked ham hock
1/2	tb	Epazote; chopped finely
1		Bottle dark Mexican beer
2	qt	Rich chicken stock
1/4	c	Cornstarch
1/4	c	Tequila
		Salt to taste
1	bn	Fresh cilantro; chopped
		Lime juice to taste
3		Tomatoes; peeled, seeded, in small dice
1 1/2	tb	Olive oil
8		Cloves garlic; peeled
2		Onions; peeled, in small dice
1		Carrot; peeled, in small dice
1/2	ts	Fresh thyme; chopped fine
1/2	ts	Fresh oregano; chopped fine
1/2	ts	Ground cumin
1/2	ts	Ground coriander
1/2	ts	Cracked black peppercorns
1		Bay leaf
1	c	Veal Demi-Glace
2	c	Rich chicken stock
1/2	c	Ancho Chili Paste
1	sm	Red bell pepper; roasted, skinned, seeded, in small dice
1	sm	Yellow bell pepper; as above
1	sm	Poblano chili;seeded, in small dice
1	sm	Bunch cilantro; washed,, chopped
		Lime juice to taste
		Salt to taste
4		Ancho chilies; stem and seeds removed
1	sm	Onion; peeled, chopped
1		Clove garlic; peeled, chopped
1		Jalapeno; chopped
1		Serrano chili; chopped
1		Chipotle chili; chopped
1	sm	Bunch fresh cilantro
1	c	Rich chicken stock
8	lg	Tomatillos; husked, in 1/8" dice
1/2		Red bell pepper; seeded, in 1/8" dice
1/2		Yellow bell pepper; seeded, in 1/8" dice
2		Jalapenos; seeds removed, in 1/8" dice
2		Shallots; peeled, in 1/8" dice
1		Garlic clove; peeled, minced
		Juice of 4 large limes
		Maple syrup to taste
		Salt to taste
		Cotija queso (mexican hard cheese)

INSTRUCTIONS

DRUNKEN BLACK BEANS
SMOKED TOMATO RANCHERO
ANCHO CHILE PASTE
TART TOMATILLO RELISH
Prepare smoker for cold smoke. Place chickens on rack and cold smoke with
as little heat as possible for 15 to 20 minutes. Remove from smoker and
continued in part 2

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