Veracruz Tlatonile Chicken

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Photo Courtesy: Mexico Connect Dot Com 

VERACRUZ TLATONILE CHICKEN ...

VERACRUZ CHICKEN WITH PEANUTS AND RED CHILI SAUCE ... 

This is a slightly spicy aromatic saucey dish with sesame seeds, peanuts, red chili peppers, allspice, garlic, onion, epazote fresh or dried and hails from the eastern Port of Veracruz. 

Like Paella, or Beef Stew, there are thousands of recipes, historically handed down generation to generation.  

Here are two photos, with a variation in the ingredients, from one part of Mexico to another. 

*** Recipe by:  Carmen Ramiréz Degollado 

FOR CHICKEN 

4 chicken breast halves with skin and bone ( one can use thighs or legs if you prefer )
4 whole chicken legs 
2 quarts water
1 medium white onion chopped finely
1 medium carrot diced
3 garlic cloves minced
1 branch of epazote or dried 1 tsp. 

FOR SAUCE 

1 ounce dried pulla chili or dried guajillo or New Mexico Chili wiped clean
1 oz dried ancho chili wiped clean
1 cup sesame seeds 
6 whole allspice
1/ cup roasted peanuts
1 tsp sugar
1/4 cup corn oil or peanut oil 
2 tblsps chopped epazote or 1 teaspoon dried

COOK CHICKEN: 

1) place chicken in a 6 quart to 8 quart pot and add water or chicken stock, along with pnion, carrot, garlic, epazote and 1 1/2 tsp salt or to taste
2) bring the chicken in stock or water to boil, skimming foam, and reduce the heat and simmer partially covered 30 to 35 mins.
3) remove chicken to a place and throw away the epazote
4) strain the broth through a sieve into a large bowl and skim fat if necessary and reserve the broth and solids separately 

MAKE SAUCE : 

1) slit chili peps lengthwise and then, stem, seed and devein
2) in a  large heavy skillet, over medium flame, toast the chili peps in batches and press with tongs
3) when change of color and chili peps become pliable  1 1/2 mins, transfer them to a plate
4) toast the sesame seeds, and allspice in a hot skillet stirring until sesame seeds are pale golden and transfer to plate to cool off
5) reserve 1 tblsp for garnish of sesame seeds
6) purée solids in blender, in 2 batches if necessary with 3 cups broth and chili peps, peanuts, tsp of salt, the sugar, and remaining sesame mixture until smooth about 3 mins. per batch
7) heat oil in a 7 quart heavy pot ( 12" or 10" wide ) and add the sauce and simmering on low flame for 20 mins. stirrinng very often
8) stir in 2 cups broth and epazote into sauce and adjust salt and blk pepper is optional
9) now, add the chicken submerging and simmering 20 mins.  and adjust broth if necessary and the sauce should have a creamy thick consistency
10) sprinkle with sesame seeds ... 

*** Tas has a Chili Pepper Guide which one can refer to, for the amount of piquantness or heat various chili peppers have. 

** serve with hot corn or wheat tortillas of choice to dunk into the sauce, a Rosé from Chile called SANTA DIGNA or a Rosé of choice or Pinot Noir.  

ENJOY,
Marge. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Veracruz Tlatonile Chicken Posted: 18 September 2012 at 08:45
	Photo Courtesy: Mexico Connect Dot Com VERACRUZ TLATONILE CHICKEN ... VERACRUZ CHICKEN WITH PEANUTS AND RED CHILI SAUCE ... This is a slightly spicy aromatic saucey dish with sesame seeds, peanuts, red chili peppers, allspice, garlic, onion, epazote fresh or dried and hails from the eastern Port of Veracruz. Like Paella, or Beef Stew, there are thousands of recipes, historically handed down generation to generation. Here are two photos, with a variation in the ingredients, from one part of Mexico to another. * Recipe by: Carmen Ramiréz Degollado FOR CHICKEN 4 chicken breast halves with skin and bone ( one can use thighs or legs if you prefer ) 4 whole chicken legs 2 quarts water 1 medium white onion chopped finely 1 medium carrot diced 3 garlic cloves minced 1 branch of epazote or dried 1 tsp. FOR SAUCE 1 ounce dried pulla chili or dried guajillo or New Mexico Chili wiped clean 1 oz dried ancho chili wiped clean 1 cup sesame seeds 6 whole allspice 1/ cup roasted peanuts 1 tsp sugar 1/4 cup corn oil or peanut oil 2 tblsps chopped epazote or 1 teaspoon dried COOK CHICKEN: 1) place chicken in a 6 quart to 8 quart pot and add water or chicken stock, along with pnion, carrot, garlic, epazote and 1 1/2 tsp salt or to taste 2) bring the chicken in stock or water to boil, skimming foam, and reduce the heat and simmer partially covered 30 to 35 mins. 3) remove chicken to a place and throw away the epazote 4) strain the broth through a sieve into a large bowl and skim fat if necessary and reserve the broth and solids separately MAKE SAUCE : 1) slit chili peps lengthwise and then, stem, seed and devein 2) in a large heavy skillet, over medium flame, toast the chili peps in batches and press with tongs 3) when change of color and chili peps become pliable 1 1/2 mins, transfer them to a plate 4) toast the sesame seeds, and allspice in a hot skillet stirring until sesame seeds are pale golden and transfer to plate to cool off 5) reserve 1 tblsp for garnish of sesame seeds 6) purée solids in blender, in 2 batches if necessary with 3 cups broth and chili peps, peanuts, tsp of salt, the sugar, and remaining sesame mixture until smooth about 3 mins. per batch 7) heat oil in a 7 quart heavy pot ( 12" or 10" wide ) and add the sauce and simmering on low flame for 20 mins. stirrinng very often 8) stir in 2 cups broth and epazote into sauce and adjust salt and blk pepper is optional 9) now, add the chicken submerging and simmering 20 mins. and adjust broth if necessary and the sauce should have a creamy thick consistency 10) sprinkle with sesame seeds ... * Tas has a Chili Pepper Guide which one can refer to, for the amount of piquantness or heat various chili peppers have. ** serve with hot corn or wheat tortillas of choice to dunk into the sauce, a Rosé from Chile called SANTA DIGNA or a Rosé of choice or Pinot Noir. ENJOY, Marge.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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