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Active Time: 35 Minutes
Total Time: 45 Minutes
Yield: Serves 6
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| This recipe is from Donato Ruiz, an authenic tequila producer from Tequila, Jalisco. The chilaca chiles are long and dark green. Dried, they are called pasilla chiles. |
RECIPE INGREDIENTS
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DIRECTIONS
Sprinkle the chicken with the salt. Heat the butter and 2 tablespoons of the oil in a frying pan. Add the chicken and cook for about 20 minutes over low heat until done, turning once; do not brown.
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Remove the chicken from the frying pan and set the pan aside, reserving the fat. Transfer the chicken to a large saucepan, add the tequila, and ignite. Set aside.
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Reheat the fat in the frying pan and saute the chiles, onion, and garlic over medium heat for 3 to 4 minutes, stirring occasionally. Put the mixture in a food processor along with 1 cup of the stock and process lightly so that the ingredients are still coarse.
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Heat the remaining 2 tablespoons of oil in the frying pan and add the processed mixture. Cook over medium heat for 3 minutes. Add the chicken, sugar, the remaining stock, and the cornstarch mixture. Lower the heat and simmer until the sauce thickens, approximately 10 minutes. Serve.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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