| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 4 |
|
Whole boneless, skinless |
|
|
chicken breasts |
| 1 |
|
Onion, peeled sliced |
| 2 |
|
Cloves garlic, peeled |
|
|
minced |
| 3 |
|
Jalapeno chilies, stems |
|
|
removed finely chopped |
| 1 |
|
Bunch fresh cilantro |
|
|
washed chopped |
| 1 1/2 |
t |
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 |
T |
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 |
|
Fresh cilantro, chopped |
|
|
Lime juice to taste |
| 3 |
|
Tomatoes, peeled seeded in |
|
|
small dice |
| 1 1/2 |
T |
Olive oil |
| 8 |
|
Cloves garlic, peeled |
| 2 |
|
Onions, peeled in small |
|
|
dice |
| 1 |
|
Carrot, peeled in small |
|
|
dice |
| 1/2 |
t |
Fresh thyme, chopped fine |
| 1/2 |
t |
Fresh oregano, chopped fine |
| 1/2 |
t |
Ground cumin |
| 1/2 |
t |
Ground coriander |
| 1/2 |
t |
Cracked black peppercorns |
| 1 |
|
Bay leaf |
| 1 |
c |
Veal Demi-Glace |
| 2 |
c |
Rich chicken stock |
| 1/2 |
c |
Ancho Chili Paste |
| 1 |
|
Red bell pepper, roasted |
|
|
skinned seeded in small |
|
|
dice |
| 1 |
|
Yellow bell pepper, as above |
| 1 |
|
Poblano chili, seeded in |
|
|
small dice |
| 1 |
|
Bunch cilantro, washed |
|
|
chopped |
|
|
Lime juice to taste |
|
|
Salt to taste |
| 4 |
|
Ancho chilies, stem and |
|
|
seeds removed |
| 1 |
|
Onion, peeled chopped |
| 1 |
|
Clove garlic, peeled |
|
|
chopped |
| 1 |
|
Jalapeno, chopped |
| 1 |
|
Serrano chili, chopped |
| 1 |
|
Chipotle chili, chopped |
| 1 |
|
Bunch fresh cilantro |
| 1 |
c |
Rich chicken stock |
| 8 |
|
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
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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