Prep 1 hr
Cook 1 hr
I love this complex sauce that comes from Mexico. IT IS NOT REALLY HOT, NOR SWEET. IT'S A GREAT MAIN DISH! I added to this recipe
- 1 1⁄2 quarts water
- 2 lbs boneless skinless chicken breasts, cut up
- 2 -3 tablespoons bouillon
- 2 onions, quartered
- 1⁄4 cup sesame seeds
- 1⁄4 cup oil
- 1⁄2 cup chunky peanut butter
- 1⁄4 cup pumpkin seeds
- 1 (15 ounce) can tomatoes
- 10 poblano chiles (if fresh,no need to reconstitute)
- 2 plantains, cut in 1/2 slices (UNPEELED)
- 3 tablespoons chunky peanut butter
- 1⁄8 cup raisins
- 1⁄2 tortilla, torn up
- 1 slice bread, torn up (both toasted)
- 2 whole cloves
- 1 teaspoon cumin
- 1⁄4 cup rum
- 2 bay leaves
- 2 tablespoons cinnamon, and
- 1 broken cinnamon stick
- 1 teaspoon oregano
- 3 tablespoons cocoa powder
- 2 peppercorns
- In a small skillet brown the sesame seeds (without oil)add spray,adding garlic and onions over medium high heat.
- Transfer the seeds to a blender or food processor Pour the oil into the pan and allow it to get hot.
- Transfer each Chile to the blender jar or food processor; if they don't fit, just reserve them in a bowl. The seeds should be left in 5 chilies. Then transfer tomatoes to the blender.
- Add enough stock(1/2-1can) to the blender to enable blending of the chilies, tomatoes, and sesame seeds.
- Blend all together well, then press the blended product through a sieve. You'll probably have to do this in batches. Discard the seeds and skins that remain behind in the sieve. Transfer the smooth blended chilies to a sprayed medium soup pot.
- In the skillet,
- sauté in succession the nuts,peppercorns, and seeds, onions, the garlic, the two plantains- not peeled [!]), the raisins, the tortilla, and the bread. The onions and garlic should be lightly browned, as should the nuts. The plantains should be allowed to get soft and translucent (sort-of). The raisins should be allowed to plump and brown slightly; it should take only about a minute.
- The tortilla and bread should be well browned. Transfer all these ingredients to the blender, along with the herbs and spices. [I think I'd toast and grind the cloves, cumin, and cinnamon separately.] Purée until smooth with some stock, then add to the pureed chiles.Add stock as desired(try 6cups water3tablespoons bullion paste);stir Put the sauce over medium-high heat, drop in the chocolate, and bring to a boil- TASTE.
- Reduce the heat, add the chicken, and let the mixture boil first,then simmer for about 45 minutes., If bitter,or flat,a little sugar (be careful!) can balance the taste. A little vinegar, similarly, can be used to intensify the Flavor. Serve with rice.