ISO: ISO Savory recipes using cocoa or chocolate. I am
- Thread starter dawnnys
- Start date
In Search Of:
barbara-in-va
Well-known member
Hi Dawn! Here's my favorite chili recipe and it has cocoa in it! REC: Chili Con Carne
I made this for the first time in Oct of '90 and have made it every year since then! I have traded ingredients and add ingredients depending on what I have on hand and what I have a taste for at the moment. I have made it vegetarian by adding all kinds of veggies and more beans, I have also used ground turkey i/o beef, it's a very "tweakable" recipe.
Chili Con Carne
1990 Gourmet Annual
(There is a 1990 Chili Con Carne recipe posted on Epi but it is just a bit different AND they have taken out the cocoa!)
3 C chopped onions
1/4 C vegetable oil
1 T minced garlic
3 lbs boneless beef chuck, ground coarse in a food processor or by the butcher (sometimes I sub in 1 lb of hot pork sausage)
1/4 C chili powder
1 T cumin
1 1/2 T unsweetened cocoa powder
2 T paprika
1 T oregano
1 1/2 T red pepper flakes
1 bay leaf
2 8 oz cans tomato sauce (I usually need a good bit more and some water to to get it to the consistency that we like)
1 C chicken broth
3 T cider vinegar
1 19oz can kidney beans, rinsed and drained
3 green bell peppers, cut into 1/2" pieces (I hate green bell peppers so I have never used them!)
6 scallions trimmed
6 T sour cream
In a kettle cook the onion in the oil, covered, over moderately low heat, stirring occasionally, until it is softened, add the garlic and cook the mixture, stirring for 1 minute. Add the meat and cook over moderate heat, stirring and breaking up the lumps, for 10 minutes, or until it is no longer pink. Add the chili powder, cumin, cocoa, paprika, oregano, red pepper and bay leaf and cook, stirring, for 1 minute. Add the tomato sauce, broth and vinegar, bring to a boil and simmer, covered stirring occasionally, for 1 hour and 15 minutes or until the meat is tender. Add the beans, peppers, some salt and fresh ground pepper, simmer the mixture, uncovered, stirring occasionally, for 15 minutes, or until the peppers are tender, discard the bay leaf. (The chili will improve in flavor if cooled completely, uncovered, and chilled, covered, overnight. Add more water if necessary when reheating.)Ladel into mugs and garnish each with a scallion and a tablespoon of sour cream. Serves 6 (I think this is just a tad underestimated, that's 1/2 lb meat per person!)
Enjoy!
I made this for the first time in Oct of '90 and have made it every year since then! I have traded ingredients and add ingredients depending on what I have on hand and what I have a taste for at the moment. I have made it vegetarian by adding all kinds of veggies and more beans, I have also used ground turkey i/o beef, it's a very "tweakable" recipe.
Chili Con Carne
1990 Gourmet Annual
(There is a 1990 Chili Con Carne recipe posted on Epi but it is just a bit different AND they have taken out the cocoa!)
3 C chopped onions
1/4 C vegetable oil
1 T minced garlic
3 lbs boneless beef chuck, ground coarse in a food processor or by the butcher (sometimes I sub in 1 lb of hot pork sausage)
1/4 C chili powder
1 T cumin
1 1/2 T unsweetened cocoa powder
2 T paprika
1 T oregano
1 1/2 T red pepper flakes
1 bay leaf
2 8 oz cans tomato sauce (I usually need a good bit more and some water to to get it to the consistency that we like)
1 C chicken broth
3 T cider vinegar
1 19oz can kidney beans, rinsed and drained
3 green bell peppers, cut into 1/2" pieces (I hate green bell peppers so I have never used them!)
6 scallions trimmed
6 T sour cream
In a kettle cook the onion in the oil, covered, over moderately low heat, stirring occasionally, until it is softened, add the garlic and cook the mixture, stirring for 1 minute. Add the meat and cook over moderate heat, stirring and breaking up the lumps, for 10 minutes, or until it is no longer pink. Add the chili powder, cumin, cocoa, paprika, oregano, red pepper and bay leaf and cook, stirring, for 1 minute. Add the tomato sauce, broth and vinegar, bring to a boil and simmer, covered stirring occasionally, for 1 hour and 15 minutes or until the meat is tender. Add the beans, peppers, some salt and fresh ground pepper, simmer the mixture, uncovered, stirring occasionally, for 15 minutes, or until the peppers are tender, discard the bay leaf. (The chili will improve in flavor if cooled completely, uncovered, and chilled, covered, overnight. Add more water if necessary when reheating.)Ladel into mugs and garnish each with a scallion and a tablespoon of sour cream. Serves 6 (I think this is just a tad underestimated, that's 1/2 lb meat per person!)
Enjoy!
Alice Medrich's "Bittersweet" has a few savory recipes....
From the Amazon link: "Medrich also suggests some surprising ways to incorporate unsweetened chocolate into savory dishes, such as an astonishingly delicious Italian dolce-forte ("sweet and strong") meat sauce for pasta."
I've only checked this book out of the library, so unfortunately I can't check it for specific references and recipes.
From the Amazon link: "Medrich also suggests some surprising ways to incorporate unsweetened chocolate into savory dishes, such as an astonishingly delicious Italian dolce-forte ("sweet and strong") meat sauce for pasta."
I've only checked this book out of the library, so unfortunately I can't check it for specific references and recipes.
REC: Taco Seasoning
Taco Seasoning
4+1/2 tsp. paprika
1 tsp. cumin
1/2 tsp. Mexican oregano
1 tsp. chili powder (I use Ancho powdered chili)
1 tsp. onion powder
1/4 tsp. lemon powder* (optional)
1 tsp. salt
1 tsp. sugar
1/2 garlic powder
1/2 tsp. cocoa
2 tsp. flour
Use with 1 pound of ground meat or in any recipe calling for one package taco seasoning mix.
*I use unsweetened lemon Kool-Aid. Real Lemon sells small pkgs. of lemon powder.
Taco Seasoning
4+1/2 tsp. paprika
1 tsp. cumin
1/2 tsp. Mexican oregano
1 tsp. chili powder (I use Ancho powdered chili)
1 tsp. onion powder
1/4 tsp. lemon powder* (optional)
1 tsp. salt
1 tsp. sugar
1/2 garlic powder
1/2 tsp. cocoa
2 tsp. flour
Use with 1 pound of ground meat or in any recipe calling for one package taco seasoning mix.
*I use unsweetened lemon Kool-Aid. Real Lemon sells small pkgs. of lemon powder.
Michael Chiarello has several savory recipes with chocolate.
Here's a savory meat rub
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24672,00.html
and the link is for his chocolate chili
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29800,00.html
Here's a savory meat rub
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24672,00.html
and the link is for his chocolate chili
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29800,00.html
REC: Pork Loin Braised in Stout and Mexican Chocolate
about 1 1/2 pounds boneless pork loin, trimmed and sliced into 4 thick steaks
a handful of dried porcini mushrooms
a 6 oz. package of sliced portobellos
about 6 or 5 cloves of mashed roasted garlic puree it coulda used more
about 1 tbs crushed rosemary
salt to taste
a pint of Guinness stout
Mexican chocolate to taste - i left it somewhat subtle considering
about 1/4 cup sour cream
presoak porcinis and rinse well to ditch the sand
sear pork and reserve
saute portobellos, add porcinis, rosemary and stout bring to boil
meanwhile add garlic and salt
add pork
braise at very slow simmer for about 2 hours (i'm learning the virtues of patience)
i added the water (after straining) that the porcinis had soaked in. i think that was a big mistake(actually the mistake was the cheap porcinis i used) . the braising liquid was quite bitter so i didn't reduce like i was gonna. of course, it was a NICE big mistake cause if the liquid hadn'ta been so bitter i'da never thunk up the chocolate.
next time no soaking liquid. prolly some soaked dried shitakes as well as porcinis. maybe some truffles. Belgian noir de noir not Mexican chocolate. brie not sour cream. something in the back of my head is saying, "a touch of good brandy mightn't hurt." now that i've just finished sipping some Poire William, my mind is saying, "maybe pear brandy - it couldn't be worse than drinking this cack straight." Poire William IS intriguing. maybe serve with wild rice and broiled little red potatoes. some steamed broccoli. if the braising liquid isn't so bitter that i gotta do SOMETHING, i want the taste buds to get all quivery and say, "what's that?" not "WOW chocolate pig!!!" it might ask for just enough cayenne to confuse matters a tad.
about 1 1/2 pounds boneless pork loin, trimmed and sliced into 4 thick steaks
a handful of dried porcini mushrooms
a 6 oz. package of sliced portobellos
about 6 or 5 cloves of mashed roasted garlic puree it coulda used more
about 1 tbs crushed rosemary
salt to taste
a pint of Guinness stout
Mexican chocolate to taste - i left it somewhat subtle considering
about 1/4 cup sour cream
presoak porcinis and rinse well to ditch the sand
sear pork and reserve
saute portobellos, add porcinis, rosemary and stout bring to boil
meanwhile add garlic and salt
add pork
braise at very slow simmer for about 2 hours (i'm learning the virtues of patience)
i added the water (after straining) that the porcinis had soaked in. i think that was a big mistake(actually the mistake was the cheap porcinis i used) . the braising liquid was quite bitter so i didn't reduce like i was gonna. of course, it was a NICE big mistake cause if the liquid hadn'ta been so bitter i'da never thunk up the chocolate.
next time no soaking liquid. prolly some soaked dried shitakes as well as porcinis. maybe some truffles. Belgian noir de noir not Mexican chocolate. brie not sour cream. something in the back of my head is saying, "a touch of good brandy mightn't hurt." now that i've just finished sipping some Poire William, my mind is saying, "maybe pear brandy - it couldn't be worse than drinking this cack straight." Poire William IS intriguing. maybe serve with wild rice and broiled little red potatoes. some steamed broccoli. if the braising liquid isn't so bitter that i gotta do SOMETHING, i want the taste buds to get all quivery and say, "what's that?" not "WOW chocolate pig!!!" it might ask for just enough cayenne to confuse matters a tad.
shaun-in-to
Well-known member
Tuscan recipes for "dolce e forte" ("sweet and strong") ...
contain chocolate and/or cocoa, plus often candied fruit, wine, and a little vinegar. The meat is usually venison, boar, or rabbit/hare.
contain chocolate and/or cocoa, plus often candied fruit, wine, and a little vinegar. The meat is usually venison, boar, or rabbit/hare.
dawn_mo
Well-known member
Hi Dawn, here are a few that I have collected.
* Exported from MasterCook *
Chocolate Chile Chicken
Recipe By :rvb
Serving Size : 4 Preparation Time :0:00
Categories : Latin American Poultry
Amount Measure Ingredient -- Preparation Method
1 chicken cut into serving pieces
1/4 cup chimayo chile powder
1 tb unsweetened cocoa
1 tsp ground cinnamon
1 tsp ground coriander
1 1/2 tsp oregano
salt to taste
olive oil
2 oz honey
2 oz water
Preparation: mix the dry ingredients and rub on the chicken. let sit covered in the refrigerator for a few hours or overnight for the flavors to glom. cook on the grill or smoker misting or basting often with the olive oil and with the water/honey mix.
NOTES : rvb' note: the glomming time assumes an ideal world. mine wasn’t yesterday so the time was reduced to about as long as it took to get from the kitchen to the smoker. it was still imnsho very good.
i used Umbrian wildflower honey. the results were clearly better than had i used sue bee or whatever.
do NOT use chile powder. if you don’t have ground ancho or something like that go to Pendery's and shell out about ten bucks for a pound of chimayo. it’s wonderful stuff and the pound will go a long way. it’s NOT hot. it IS rich and complex.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Refried Black Beans With a Taste of Mole
Recipe By :Richard Young
Serving Size : 6 Preparation Time :0:00
Categories : Beans Latin American
Amount Measure Ingredient -- Preparation Method2 tbls. lard -- (2 to 3)
4 garlic cloves crushed
1 onion -- chopped
1 bay leaf
1 tsp. oregano
2 tbls. peanut butter
1 tbls. cocoa powder
1 lb. dry black beans -- cooked until
tender, mashed
1 tbls. sesame oil.
1 tbls. canned chipotle chiles in adobo sauce
mashed (use more if you like it hot)
1/2 tsp salt (omit if using canned beans)
2 tbls. chopped fresh mint
shredded monterey jack cheese for topping
Melt the lard in a heavy skillet (non-stick is best) over medium heat. Add garlic, onion, and bay leaf. Saute until onion is tender, but not browned. Stir in oregano. Saute for a few more minutes. Remove bay leaf. Add chipotle paste and mint, peatnut butter, and chocolate. Stir, add beans and sesame oil, stir. Turn heat to low. Using a large spatula, turn the beans often to prevent them burning. Cook for about 20 minutes and turn the heat very low and sprinkle on the cheese. Cook for about 10 more minutes, without turning, to develop a nice crust and to let the cheese melt.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Mole Sauce
Recipe By :Junebug
Serving Size : 8 Preparation Time :0:00
Categories : Latin American Sauces
Amount Measure Ingredient -- Preparation Method1 T. vegetable oil
1 red bell pepper -- finely chopped
1 green bell pepper -- finely chopped
1 jalapeno pepper -- minced
1 shallot or 1/4 to 1/2 cup minced onion
2 cloves garlic -- minced or pressed
1 can tomato paste -- (6 oz.)
1 can tomato sauce -- (8 oz.)
6 oz. water
6 oz. vegetable or chicken broth or more water
1 oz. unsweetened baking chocolate
1/2 t. ground cumin
1 t. pureed chipotle in adobo
1/4 t. oregano
1 T. chili powder
3 packed T. raisins
Saute peppers and shallot or onion in oil over medium heat until they begin to soften. Add garlic, and saute a minute or two more. Add remaining ingredients. Bring to a boil, then reduce heat and simmer, covered, at least an hour. Serve over tortillas, chicken, vegetables, or rice. Makes yummy enchilada sauce. Yield: about 4 cups.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Mole Turkey Chili
Recipe By :Family Circle/December 2003
Serving Size : 10 Preparation Time :0:00
Categories : Ground Beef Poultry
Soups And Stews
Amount Measure Ingredient -- Preparation Method2 medium onions -- chopped
2 sweet green peppers -- chopped
4 cloves garlic -- finely chopped
2 tablespoons vegetable oil
1/4 cup chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon red pepper flakes
1/2 teaspoon ground cinnamon
2 pounds ground turkey
1 3/4 pounds diced tomatoes
1 can beer
1 ounce semisweet chocolate -- chopped
6 ounces tomato paste
7/8 pound red kidney beans -- drained and rinsed
sour cream and
shredded cheddar cheese -- for garnish
In a large saucepan, saute onions, peppers and garlic in oil until slightly softened, 3 minutes. Stir in chile powder, cumin oregano, salt, pepper flakes, cinnamon,; cook 1 minute. Add turkey; cook until no longer pink, 5 minutes. Add tomatoes, beer, chocolate, tomato paste, and beans; simmer uncovered 20 minutes. Serve with sour cream and cheese, if desired.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chicken Mole Enchiladas
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Enchiladas
Amount Measure Ingredient -- Preparation Method1/4 cup sesame seeds
1/2 cup slivered almonds
1 dried New Mexico or California chile
1 large onion -- chopped
3 cloves garlic -- crushed
1/3 cup raisins
2 tbs. chile powder
1/2 tsp. ground coriander
1/4 tsp. ground cloves
1/4 tsp. anise seeds -- crushed
1 cinnamon stick
4 pounds chicken thighs
1 can diced tomatoes (unflavored!) -- (14 oz)
2 cups water
1/4 cup tomato paste
1/4 cup tequila
1 oz unsweetened chocolate -- chopped up
Toast the sesame seeds in a small, hot frying pan until golden brown; watch them
closely. Remove from pan. Put almonds in pan and toast them to a golden brown. Don't
cheat on these steps, the golden brown color imparts a lot of flavor. Remove from pan. Put the chili in the pan and heat until it is softened well. Remove from pan.In a six quart oven proof pot, with lid, combine onion, garlic, raisins, chile powder, coriander, cloves, anise seeds, cinnamon, chile, almonds, and sesame seeds. Rinse the chicken, pat dry, and place on top of the mix. Pour in tomatoes. Pour in 2 cups water. Mix tomato paste and tequila, pour over the chicken. Cover and cook at 325 for 2 hours. Check every 20 minutes to make sure there is still liquid in the pot. When chicken is tender, remove it to a
plate. Remove cinnamon stick and the stem of the chile. Put the rest of the mix in a
food processor and chop it up until it is smooth. Add the chocolate and pulse it twice. Wait a few minutes for the chocolate to melt from the heat of the mix. Then whirl the mixture a few more times until well blended. Remove the skin and shred the chicken into a large serving dish. Pour the mole sauce over it. Prepare to enter heaven. Serve with corn tortillas and more tequila.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
e's Grammy's Chicken Mole
Recipe By :e in s.f.
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method10 guajillo chiles
2 small tomatoes
1/4 cup lard or oil
1/4 cup sesame seeds
1 tablespoon dried oregano
2 cloves
1 medium white onion -- coarsely diced
7 cloves garlic
1 cinnamon stick, broken into thin strips
3 slices bread (French or other sturdy white bread)
2 ounces Mexican chocolate -- chopped
1 large chicken (4 lbs) -- cut up
10 cloves garlic
1 onion -- coarsely chopped
1 big pinch oregano
1 big pinch thyme
handful fresh cilantro leaves
First poach the chicken with the garlic, onion, oregano, thyme and cilantro in a large pot with enough water to cover the chicken. Bring to a simmer and cook until the chicken just cooked and tender -- about 20 minutes. Set aside.
Prepare the chiles by stemming them, removing the seeds and veins (you might want to wear gloves if your hands are sensitive). Toast the chiles in a hot cast iron pan for a few seconds on each side. You want them to turn a deep brown color. Cover the chiles in hot water and soak for 15 minutes. Heat about 1 Tablespoon lard or oil and fry
sesame seeds until the seeds are a deep, deep golden brown. Place on paper towel
to drain off oil. Place seeds, oregano, and cloves into blender or food processor. Blend until smooth and add a little stock or chile soaking liquid to make a smooth paste. Add more oil to the pan and add onion and garlic. Cook until translucent. Add the cinnamon and lightly brown the mixture. Add this mixture to the blender or food processor. Fry the bread in the pan until brown and add to the blender or food processor. Add a little chile water and blend until you have a smooth puree. Add chiles and more chile water
if necessary to have a very smooth puree.
Add any remaining lard or oil in a the pan and add the sauce and chopped chocolate. Cook over medium heat for about fifteen minutes. Add about two cups of chicken stock, the chicken and salt to taste. Cook for fifteen minutes more over low heat until the sauce thickens.
e's note: We served this with wihte rice and corn tortillas. Enjoy and please post any questions about this recipe.
- - - - - - - - - - - - - - - - - - -
NOTES : e's note: This recipe is one that my grandmother made often -- I watched her and learned by watching. At one point she used a molcahete (a mortar) to make the chile paste and eventually she it was okay to use a blender. I still use blender for this as I inherited a great heavy duty bar blender from my dad -- you can use a food processor. This calls for lard -- which for reasons I will never understand has an extremely bad rep -- authentic Mexican food has lard in it -- but if you are afraid of lard it's okay, just use canola or safflower oil instead. grandmother made it with the whole chicken cut up. I prefer white meat chicken, so I use breasts only, and I use the bone in kind to flavor the broth -- you can remove the meat from the bones after you poach the chicken and shred it in large pieces for ease of eating.
* Exported from MasterCook *
Chocolate Chile Chicken
Recipe By :rvb
Serving Size : 4 Preparation Time :0:00
Categories : Latin American Poultry
Amount Measure Ingredient -- Preparation Method
1 chicken cut into serving pieces
1/4 cup chimayo chile powder
1 tb unsweetened cocoa
1 tsp ground cinnamon
1 tsp ground coriander
1 1/2 tsp oregano
salt to taste
olive oil
2 oz honey
2 oz water
Preparation: mix the dry ingredients and rub on the chicken. let sit covered in the refrigerator for a few hours or overnight for the flavors to glom. cook on the grill or smoker misting or basting often with the olive oil and with the water/honey mix.
NOTES : rvb' note: the glomming time assumes an ideal world. mine wasn’t yesterday so the time was reduced to about as long as it took to get from the kitchen to the smoker. it was still imnsho very good.
i used Umbrian wildflower honey. the results were clearly better than had i used sue bee or whatever.
do NOT use chile powder. if you don’t have ground ancho or something like that go to Pendery's and shell out about ten bucks for a pound of chimayo. it’s wonderful stuff and the pound will go a long way. it’s NOT hot. it IS rich and complex.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Refried Black Beans With a Taste of Mole
Recipe By :Richard Young
Serving Size : 6 Preparation Time :0:00
Categories : Beans Latin American
Amount Measure Ingredient -- Preparation Method2 tbls. lard -- (2 to 3)
4 garlic cloves crushed
1 onion -- chopped
1 bay leaf
1 tsp. oregano
2 tbls. peanut butter
1 tbls. cocoa powder
1 lb. dry black beans -- cooked until
tender, mashed
1 tbls. sesame oil.
1 tbls. canned chipotle chiles in adobo sauce
mashed (use more if you like it hot)
1/2 tsp salt (omit if using canned beans)
2 tbls. chopped fresh mint
shredded monterey jack cheese for topping
Melt the lard in a heavy skillet (non-stick is best) over medium heat. Add garlic, onion, and bay leaf. Saute until onion is tender, but not browned. Stir in oregano. Saute for a few more minutes. Remove bay leaf. Add chipotle paste and mint, peatnut butter, and chocolate. Stir, add beans and sesame oil, stir. Turn heat to low. Using a large spatula, turn the beans often to prevent them burning. Cook for about 20 minutes and turn the heat very low and sprinkle on the cheese. Cook for about 10 more minutes, without turning, to develop a nice crust and to let the cheese melt.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Mole Sauce
Recipe By :Junebug
Serving Size : 8 Preparation Time :0:00
Categories : Latin American Sauces
Amount Measure Ingredient -- Preparation Method1 T. vegetable oil
1 red bell pepper -- finely chopped
1 green bell pepper -- finely chopped
1 jalapeno pepper -- minced
1 shallot or 1/4 to 1/2 cup minced onion
2 cloves garlic -- minced or pressed
1 can tomato paste -- (6 oz.)
1 can tomato sauce -- (8 oz.)
6 oz. water
6 oz. vegetable or chicken broth or more water
1 oz. unsweetened baking chocolate
1/2 t. ground cumin
1 t. pureed chipotle in adobo
1/4 t. oregano
1 T. chili powder
3 packed T. raisins
Saute peppers and shallot or onion in oil over medium heat until they begin to soften. Add garlic, and saute a minute or two more. Add remaining ingredients. Bring to a boil, then reduce heat and simmer, covered, at least an hour. Serve over tortillas, chicken, vegetables, or rice. Makes yummy enchilada sauce. Yield: about 4 cups.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Mole Turkey Chili
Recipe By :Family Circle/December 2003
Serving Size : 10 Preparation Time :0:00
Categories : Ground Beef Poultry
Soups And Stews
Amount Measure Ingredient -- Preparation Method2 medium onions -- chopped
2 sweet green peppers -- chopped
4 cloves garlic -- finely chopped
2 tablespoons vegetable oil
1/4 cup chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon red pepper flakes
1/2 teaspoon ground cinnamon
2 pounds ground turkey
1 3/4 pounds diced tomatoes
1 can beer
1 ounce semisweet chocolate -- chopped
6 ounces tomato paste
7/8 pound red kidney beans -- drained and rinsed
sour cream and
shredded cheddar cheese -- for garnish
In a large saucepan, saute onions, peppers and garlic in oil until slightly softened, 3 minutes. Stir in chile powder, cumin oregano, salt, pepper flakes, cinnamon,; cook 1 minute. Add turkey; cook until no longer pink, 5 minutes. Add tomatoes, beer, chocolate, tomato paste, and beans; simmer uncovered 20 minutes. Serve with sour cream and cheese, if desired.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chicken Mole Enchiladas
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Enchiladas
Amount Measure Ingredient -- Preparation Method1/4 cup sesame seeds
1/2 cup slivered almonds
1 dried New Mexico or California chile
1 large onion -- chopped
3 cloves garlic -- crushed
1/3 cup raisins
2 tbs. chile powder
1/2 tsp. ground coriander
1/4 tsp. ground cloves
1/4 tsp. anise seeds -- crushed
1 cinnamon stick
4 pounds chicken thighs
1 can diced tomatoes (unflavored!) -- (14 oz)
2 cups water
1/4 cup tomato paste
1/4 cup tequila
1 oz unsweetened chocolate -- chopped up
Toast the sesame seeds in a small, hot frying pan until golden brown; watch them
closely. Remove from pan. Put almonds in pan and toast them to a golden brown. Don't
cheat on these steps, the golden brown color imparts a lot of flavor. Remove from pan. Put the chili in the pan and heat until it is softened well. Remove from pan.In a six quart oven proof pot, with lid, combine onion, garlic, raisins, chile powder, coriander, cloves, anise seeds, cinnamon, chile, almonds, and sesame seeds. Rinse the chicken, pat dry, and place on top of the mix. Pour in tomatoes. Pour in 2 cups water. Mix tomato paste and tequila, pour over the chicken. Cover and cook at 325 for 2 hours. Check every 20 minutes to make sure there is still liquid in the pot. When chicken is tender, remove it to a
plate. Remove cinnamon stick and the stem of the chile. Put the rest of the mix in a
food processor and chop it up until it is smooth. Add the chocolate and pulse it twice. Wait a few minutes for the chocolate to melt from the heat of the mix. Then whirl the mixture a few more times until well blended. Remove the skin and shred the chicken into a large serving dish. Pour the mole sauce over it. Prepare to enter heaven. Serve with corn tortillas and more tequila.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
e's Grammy's Chicken Mole
Recipe By :e in s.f.
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method10 guajillo chiles
2 small tomatoes
1/4 cup lard or oil
1/4 cup sesame seeds
1 tablespoon dried oregano
2 cloves
1 medium white onion -- coarsely diced
7 cloves garlic
1 cinnamon stick, broken into thin strips
3 slices bread (French or other sturdy white bread)
2 ounces Mexican chocolate -- chopped
1 large chicken (4 lbs) -- cut up
10 cloves garlic
1 onion -- coarsely chopped
1 big pinch oregano
1 big pinch thyme
handful fresh cilantro leaves
First poach the chicken with the garlic, onion, oregano, thyme and cilantro in a large pot with enough water to cover the chicken. Bring to a simmer and cook until the chicken just cooked and tender -- about 20 minutes. Set aside.
Prepare the chiles by stemming them, removing the seeds and veins (you might want to wear gloves if your hands are sensitive). Toast the chiles in a hot cast iron pan for a few seconds on each side. You want them to turn a deep brown color. Cover the chiles in hot water and soak for 15 minutes. Heat about 1 Tablespoon lard or oil and fry
sesame seeds until the seeds are a deep, deep golden brown. Place on paper towel
to drain off oil. Place seeds, oregano, and cloves into blender or food processor. Blend until smooth and add a little stock or chile soaking liquid to make a smooth paste. Add more oil to the pan and add onion and garlic. Cook until translucent. Add the cinnamon and lightly brown the mixture. Add this mixture to the blender or food processor. Fry the bread in the pan until brown and add to the blender or food processor. Add a little chile water and blend until you have a smooth puree. Add chiles and more chile water
if necessary to have a very smooth puree.
Add any remaining lard or oil in a the pan and add the sauce and chopped chocolate. Cook over medium heat for about fifteen minutes. Add about two cups of chicken stock, the chicken and salt to taste. Cook for fifteen minutes more over low heat until the sauce thickens.
e's note: We served this with wihte rice and corn tortillas. Enjoy and please post any questions about this recipe.
- - - - - - - - - - - - - - - - - - -
NOTES : e's note: This recipe is one that my grandmother made often -- I watched her and learned by watching. At one point she used a molcahete (a mortar) to make the chile paste and eventually she it was okay to use a blender. I still use blender for this as I inherited a great heavy duty bar blender from my dad -- you can use a food processor. This calls for lard -- which for reasons I will never understand has an extremely bad rep -- authentic Mexican food has lard in it -- but if you are afraid of lard it's okay, just use canola or safflower oil instead. grandmother made it with the whole chicken cut up. I prefer white meat chicken, so I use breasts only, and I use the bone in kind to flavor the broth -- you can remove the meat from the bones after you poach the chicken and shred it in large pieces for ease of eating.