Come to see me at Pie Mania this Saturday, Dec. 7 at Builder's Source, 308 Menual NE, 1 to 3 PM for my free pie making demonstration. The event lasts until 5 PM and there will be 8 other chefs and benefits the Road Runner Food Bank.
Going to London? If so, put 100 Hoxton, a new Mediterranean and Middle Eastern restaurant on your "Must Do" list. For more information, check out my latest blog.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
Mole sauce is a traditional combination of cinnamon, chocolate, and chiles. This recipe is from my aunt who lived in Monterey, Mexico, and my uncle claimed that it was the best he had ever eaten.
Yield: 6 servings
1 (3 1/2 lb.) chicken, cut into serving pieces
2 quarts chicken stock
3 corn tortillas
3 tablespoons raisins
1 or 2 ounces unsweetened chocolate
1/4 cup slivered almonds
1/2 onion, quartered
1 medium-size green bell pepper, roughly chopped
1 large tomato, quartered
2 garlic cloves, peeled
2 tablespoons crushed Caribe chile
1/2 teaspoon ground cinnamon
1. Arrange chicken in a large pot. Add stock, and cook until tender but not falling apart, 1 to 1-1/2 hours. Lift chicken out of stock and cool slightly. Reserve stock.
2. Process tortillas, raisins, chocolate, almonds, onion, bell pepper, tomato, and garlic in a food processor or blender until finely ground. Add enough stock to make a thick gravy-like sauce. Add crushed chile and cinnamon. Pour sauce into a large pot. Add chicken pieces and simmer 30 minutes. If mixture becomes too dry, add more stock. Serve hot with rice.
Reprinted with permission from Jane Butel’s Southwestern Kitchen