Chicken with epazote


1 large whole fryer, 3-1/2 lb 1/2 tsp whole cumin, freshly ground
8-10 guajillo or pasilla chiles, lightly toasted
2 cups boiling water
4 cloves garlic
1/2 tsp whole peppercorns, freshly ground
1/2 tsp dried and crumbled oregano 3 tbsp cooking oil
1 onion, chopped
salt and pepper to taste
3-5 sprigs fresh epazote

How to prepare

Cook the chicken (preferably 1 day in advance), according to a recipe for basic chicken stock, adding 1/2 tsp freshly ground cumin to the stock. Remove chicken from bones, tearing into large bite-size pieces. Chill stock and chicken separately. The following day, skim fat from broth (should be 6-7 cups). Remove stems, veins, and seeds from the dried chiles. Place in a small bowl and cover with boiling water; cover and allow to sit 15-20 minutes. Puree in a blender with the garlic, cumin, pepper, and oregano, and enough of the soaking water to make a thick, smooth puree. Heat the oil in a heavy saucepan. Saut

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