Preparation / Directions:
Remove stems from chiles, grind into a fine powder, and set aside grind sesame seeds to a smooth paste, set aside grind toasted almonds to a fine powder, set aside heat lard in a skillet, over a moderate flame add tortillas and fry until very crisp remove from oil with a slotted spoon drain on a cooling rack and blot with paper towels break into pieces combine sesame paste, almonds, tortilla pieces, cloves, cinnamon, coriander, and 1/2 teaspoon black pepper in a food processor pulse just to mix add tomatoes and garlic, process to a smooth puree add water or stock to thin as necessary heat reserved fat in a saucepot, over a moderate flame add chiles, heat and stir for 15-20 seconds, without burning add the puree, heat and stir until thickened stir in chocolate, until melted and well incorporated (may be chilled for up to 36 hours at this point) combine chicken, onions, carrots, garlic clove, 1 teaspoon peppercorns, and 1 tablespoon salt in a stockpot add water to cover and place over a moderate flame heat to a boil, reduce heat, and simmer until chicken is tender remove chicken with a slotted spoon, keep warm strain broth, discarding solids combine 6 cups reserved broth and chile sauce in a saucepan, over a medium flame Heat just to a boil, reduce heat, and simmer for 30-45 minutes heat the reserved fat in a large skillet add the chicken and brown well on all sides drain on a cooling rack and blot with paper towels add chicken parts to the sauce and stir to coat well season to taste with salt and pepper serve hot
|
