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Chicken with a Chile and Sesame Seed Sauce

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Source: The Mexican Gourmet

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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
Yield:  Serves 6

Another traditional dish from the book La Cocina Veracruzana, tlatonile is a specialty of Huatusco. The comapeno chile, which flavors this sauce, is particular to Veracruz. This sauce is also delicious with beef.

RECIPE INGREDIENTS

8 cups water, plus additional water to form chile paste

2 cloves garlic

1/2 onion

2 teaspoons salt, or to taste

6 pieces chicken (legs, thighs, and half breasts)

15 comapeno chiles, chiles de arbol, or medium-sized bright red chiles

1 ancho chile

6 1/2 oz sesame seeds

5 tablespoons vegetable oil

Epazote leaves, to taste, optional

Chicken with a Chile and Sesame Seed Sauce Recipe at Cooking.com

DIRECTIONS

Bring the 8 cups of water to a boil with the garlic, onion, and salt. Add the chicken and simmer for 30 to 40 minutes, or until tender. Drain, reserving the stock, and discard the onion and garlic.

Remove the seeds and veins from the chiles and roast the chiles in a large pan with the sesame seeds. Put the mixture in a food processor and process with enough water to form a smooth paste.

Heat the oil in a large saucepan, add the chile mixture, and cook for 20 minutes over low heat, stirring constantly. Add 1/2 cup of the reserved stock and simmer. Add the chicken, epazote leaves, and 1 cup of the reserved stock. Simmer for 10 minutes, or until the sauce thickens slightly.

Serve hot with rice and tortillas.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

453

Fat. Total:

30g

Fiber:

Carbohydrates, Total:

21g

Sodium:

841mg

% Cal. from Fat:

60%

Cholesterol:

60mg

Protein:

30g

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