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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