Jul 05 2009
Dinner
Fairly simple today. I poached two chicken breasts in about 3 c. of stock, while I put 8 anchos and 4 pasillas de oaxaca on to soak, all for thirty minutes. I removed the chicken and refrigerated it, stemmed and seeded the chilis, then pureed them with most of the stock. I heated a couple of tablespoons of lard in skillet until very hot, then added the puree, along with some cumin, Mexican oregano, salt, and black pepper, then reduced the heat to medium. It’s cooking now, and in another twenty minutes, the tannin should be cooked out. I’ll thin it as needed with the rest of the stock, then finely dice the chicken and add some of the chili sauce to it. I have some broccoli I’ll steam, then serve with melted butter, and we’ll fill softened tortillas with the chicken and chili filling for tacos.
And eat like pigs.
2 responses so far
> And eat like pigs.
pampered pigs!
I like my broccoli wrapped with a wet paper towel and microwaved for 4 minutes.