Santa Rosa Chicken Mole
2 dried pasilla negro peppers or dried ancho peppers
2 dried chipotle peppers
4 to 6 bone-in chicken breasts
2 to 3 tablespoons vegetable oil
1 cup chopped tomato
1/2 cup chopped onion
2 cloves garlic, minced
3/4 cup low-sodium chicken broth or water
1/4 cup toasted sesame seeds
2 tablespoons raisins
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/8 teaspoon ground coriander
1 square (1 ounce) unsweetened chocolate, chopped
1 tablespoon sugar
Dash of salt
Toasted sesame seeds (garnish)
Rehydrate chiles according to package directions. Cut off stems, slit lengthwise, scrape out seeds, and chop coarsely.
Preheat oven broiler. Place chicken skin side down on lightly oiled rack of boiler pan. Brush lightly with some oil. Broil 5 to 6 inches from heat until lightly browned, about 15-20 minutes per side, turning once.
While chicken broils, place chiles in food processor bowl or blender container with tomato, onion, and garlic. Cover and process until smooth. Add broth, sesame seeds, raisins, and spices. Process until puréed.
In large skillet, heat 1 tablespoon oil. Add the sesame purée; cook over medium-low heat about 5 minutes, stirring frequently. Add chocolate, sugar, and salt; stir until chocolate is melted. (Be careful not to burn chocolate.)
To serve, arrange chicken pieces on platter; spoon sauce over chicken. Sprinkle with sesame seeds.
Habanero Salsa Verde
1 pound Tomatillos, husked and quartered, or Milpero Tomatillos, husked
1/3 cup chopped onion
1 Habanero Chile, seeded and finely minced
2 tablespoons Cilantro, chopped
1 clove garlic, minced
Salt to taste
In medium saucepan, place tomatillos in water to cover. Bring to boil and simmer 2 minutes. Drain tomatillos and add to food processor or blender container with onion, habanero chile, cilantro, and garlic. Cover and pulse until mixture is of desired consistency. Season to taste with salt. Let stand at least 30 minutes to blend flavors. Refrigerate any left over. Salsa becomes hotter after a day or two.
Source: Frieda’s Inc.
Analyzed to serve 4. Calories 50, Total Fat 1g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 9g, Dietary Fiber 2g, Sugars 5g, Protein 1g, Vitamin C 25%
Salsa de Tomatillo
2 pounds Frieda’s tomatillos
3 Frieda’s dried pasilla negro peppers, or 2 Frieda’s dried ancho peppers and 2 Frieda’s dried chipotle peppers
4 garlic cloves, peeled
1/2 teaspoon salt
1/4 cup cilantro, chopped
Remove the outer papery husks from the tomatillos. Drop the tomatillos into a large pot of salted, boiling water and cook for 4 minutes. Remove from the water with a slotted spoon and transfer to a blender or food processor.
Clean and dry the chiles. Cut off the chile stems and any hard area around the stems. Slit the chiles lengthwise and remove all the seeds. Open the chiles out flat and toast in the oven, pressing with a metal spatula, until they darken and release aromas. At the same time toast the garlic. Transfer the chiles and garlic to the blender with the tomatillos and add salt. Puree until almost smooth, keeping a bit of texture. Pour into a serving bowl and top with cilantro. Serve at room temperature.
4 – 5 Frieda’s Dried Cascabel Chiles
2 cups diced tomatoes
1 cup chopped onion
2 tablespoons cilantro, chopped
3 cloves garlic, minced
1 tablespoon lemon or lime juice
Place chiles in boiling water; blanch 2 to 3 minutes, or till softened. Drain; cool slightly.
Discard stems and seeds; chop chiles (snip with scissors if skins are tough). Process all ingredients in a food processor or blender until coarsely chopped.