INGREDIENTS

INSTRUCTIONS

place chickens in a large bowl. Add onion, garlic, chilies, cilantro,
pepper, salt and oil to bowl with chickens. Mix to combine. Marinate
overnight or at least 8 hours.  Prepare grill. Make sure grates are
clean and lightly rubbed or  brushed with oil.  Remove chicken from
marinade and place skin side down on hot grill.  Cook for 4 minutes.
Turn and grill other side for 3 minutes or until  chicken is cooked
through. Remove from grill and keep warm.  Spoon a portion of the
Drunken Black Beans in the middle of each warm  plate. Surround the
beans with a ladle of the Smoked Tomato Ranchero.  Place the chicken
breast slightly off center in the middle of the  plate, showing a small
portion of beans. Top each chicken breast with  a small spoon of Tart
Tomatillo Relish. Sprinkle the middle of each  plate with Chateauguay
Ques. and garnish with a large sprig of  cilantro.  Drunken Black
Beans: Place beans onto a large tray and pick through  them. Wash beans
and set aside. Render fat from bacon in a large  stockpot over medium
heat. Add chorizo and cook until the sausage is  breakingapart, about 4
to 5 minutes. Add onions and carrot and saute  for 3 minutes. Add
garlic, jalapenos, ham hock, and epazote and saute  for 1 minute. Add
beer and reduce for 3 minutes. Add beans and  chicken stock and bring
to a boil. Dissolve cornstarch in tequila and  stir into boiling
chicken stock little by little until mixture is  slightly thickened.
Reduce heat to a simmer, season with salt, and  cook stirring
occasionally for 1 hour or until beans are soft. The  beans at this
stage should be thick. Remove ham hock. Add cilantro  and lime juice.
Recheck salt seasoning.  Smoked Tomato Ranchero: Prepare smoker for
cold smoke. Place tomatoes  on tray and cold smoke with as little heat
as possible for 12 to 15  minutes. Remove from smoker and set aside.
Preheat oven to 350 degrees.  Heat 1/2 tablespoon oil in a small
ovenproof saute pan over medium  heat. When hot, add garlic cloves and
saute for 3 minutes or until  golden brown. Place in preheatedoven and
roast for 6 to 8 minutes or  until each clove is soft, stirring
occasionally to prevent burning.  Remove from oven. Remove garlic from
panand allow to cool. Set aside  until ready to use.  Place remaining 1
tablespoon oil in a large saucepan over medium  heat. When hot, add
onions and carrot and saute for 5 minutes or  until onions are golden
brown. Add thyme, oregano, cumin, coriander,  black peppercorns, and
bay leaf and saute for 1 minute. Add  Demi-Glace, chicken stock, and
ancho chili paste and bring to a boil.  Lower heat and simmer for 30
minutes. Skim any fat that may have  settled on the top. Add smoked
tomatoes, roasted garlic, roasted red  and yellow bell pepper, and
roasted poblano chili. Simmer for 10  minutes to combine flavors.
Remove from heat and add cilantro, lime  juice, and salt.  Ancho Chili
Paste: Place all ingredients in a medium saucepan over  medium heat.
Bring to a boil, then simmer for 10 minutes. Pour into a  blender and
puree until smooth. Set aside until ready to use.  Tart Tomatillo
Relish: Mix all ingredients together, then check  seasoning.  NOTES :
cortija is a hard crumbly cheese similar to feta but not as  salty. It
is usually available in supermarkets in the Southwest or  Lati Recipe
by: MEXICAN COCKTAIL BUFFET, DEAN FEARING Posted to  MC-Recipe Digest
V1 #768 by Sue <suechef@sover.net> on Aug 31, 1997

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