Posted: Thursday, 01 May 2008 10:53AM
Cinco de Mayo Recipes
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MEXICAN FOOD CAN BE EASY
In Mexico, mole (mo-lay) comes in many colors and many flavors. In the Mercado Central of Mexico City, dozens of variations are sold. Ranging from a pale herb colored green to an intensely dark chocolate color, this spice mixture is sold in its many blends. Moles are primarily based on the many different chili peppers, from the palest yellow ones which produce a mustard colored paste to the deepest purplish red blends.
Some nut or seed is pulverized to give it body and richness. Herbs and spices add complexity and raisins, dates or tamarind are used to adjust a sweet and sour balance.
The most famous blend, Mole Poblano, comes from Puebla and has a little bit of natural chocolate. Since no sugar or flavoring has been added, the chocolate gives a richness and lusciousness, without any suggestion of the dessert flavors associated with chocolate.
Although originating in Puebla, Mole Poblano seems to be at home in many parts of Mexico and in fact has become synonymous with the very word mole to most people.
Classic recipes for mole are unreasonably complex and time consuming. One of my favorite Mexican cookbooks suggests the process be spread over four days. Certain chilis are used dried, some are fresh and others canned. I decided to utilize ingredients readily available in grocery stores to speed up the process.
Chili powder is generally a blend of different chilis, pulverized. Some brands add herbs and salt, but the basic flavor is a mild, dried chili. Since peanut butter is a staple in most homes, and it's very hard to pulverize nuts into a fine paste in a home blender, it was an easy choice. Any other nut butter such as almond or cashew would work equally well.
These recipes can be made very simply and easily in about the same time that it takes to saute the chicken. And the flavors are guaranteed to evoke memories of a true Mexican mole. I have reduced the fat to just a little salad oil and skinned the chicken, so that the recipes are much easier on the diet.
NARSAI'S MEXICAN CHICKEN WITH PUMPKIN SEED SAUCE
1 fryer (3 lb), disjointed and skinned
1 TBS salad oil
1 medium onion, sliced
2 garlic cloves, chopped
1 tsp cumin
3/4 cup hulled, toasted pumpkin seeds, about 3 oz
1 green jalapeño or serrano chili, cut into chunks
1/2 bunch cilantro
4 tomatillos
4-5 spinach leaves (or 1 bunch radish leaves)
1-1/2 cups chicken broth (or 14 oz can)
Fry chicken pieces in oil until browned. Remove to a platter. Add onions and garlic and sauté over low heat until starting to brown. Stir in cumin seeds and sauté for 1 minute more. Transfer onions and garlic into the bowl of a blender or food processor. Add the pumpkin seeds, pepper, cilantro, tomatillos and spinach leaves and process to a smooth pureé You may have to add a little of the broth to make it pureé. Pour the remaining broth in the pan and stir it over heat to deglaze the brown particles. Return chicken parts to pan, cover with pureé and simmer until tender, about 25-30 minutes. Adjust seasoning with salt and pepper.
NARSAI'S CHICKEN MOLÉ Serves 4
1 3 lb. fryer, disjointed and skinned
2 TBS salad oil
1 small onion, sliced
2 cloves garlic, chopped
1 TBS sesame seeds
1/4 tsp cinnamon
3 TBS chili powder
1-1/2 cup chicken broth (or 1 - 14-1/2 oz. can)
2 TBS peanut butter
2 TBS raisins
1 oz. unsweetened chocolate
Brown chicken parts in oil in a large covered frying pan and set aside. Add onion and saute until golden brown. Stir in garlic, sesame seeds, cinnamon and chili powder and continue stirring over medium heat for one minute. Add chicken broth and stir until all the pan residue dissolves. Pour pan contents into a blender or food processor with peanut butter, raisins and chocolate. Process until a smooth puree. Return sauce to pan. Add all chicken parts except breasts and simmer covered for 15 minutes. Add chicken breasts and simmer 10-15 minutes until chicken is tender. Serve with steamed rice flavored with minced bell pepper.
ON AIR: 5/3/08 |
Recipe Copyrighted 2008 by Narsai M. David
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