Tuesday, November 22, 2011
Nachos seem easy, but I tend to make a production out of it. If I'm lucky, I have leftovers that I can throw together, but even then I have to make a variety of salsas. Sure, I know I can buy salsa, but I really enjoy making them out of whatever I have on hand. For the most recent nacho feast, I made a salsa with canned tomatoes seasoned with scallions and smoked salt, a corn salsa, and one with fresh raw cranberries, honey, and lime juice.
I didn't have any leftover protein this time, so I poached several skinless, bone-in chicken thighs in chicken stock. I also made a kind of molé sauce to flavor the meat.
Molés are rather complicated sauces involving many types of chiles, nuts, and spices. I used what I had on hand and made a rather nice, mild, and non-sweet sauce that worked really well on the relatively bland chicken.
1/2 cup chopped onion
1 15oz can chopped fire roasted tomatoes
1 mulato chile, soaked in hot water until softened, destemmed, chopped coarsely
1 canned chipotle in adobo
2 cloves garlic, crushed
1/4 cup blanched almonds, toasted and ground finely
1 tablespoon ancho chile powder
1 tablespoon cocoa powder
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon cinnamon
2 tablespoons chocolate chips
1 tablespoon honey or agave syrup
Over medium heat, cook the onion in the oil with a pinch of salt until onion is translucent. Add tomatoes, chiles, and garlic and simmer for about five minutes. Stir in the remainder of the ingredients and cook over medium-low heat for another 10 minutes. Add salt to taste.
Remove from heat and allow to cool slightly. Puree in a food processor or blender. Strain.
Makes one pint.
To use with protein: toss a few tablespoons with protein of your choice in a sauté pan; heat until warmed through. Or heat sauce and meat separately. :)
Posted by theminx on Minxeats.com.
Labels: chicken, chiles, Mexican, Mexican food, mole, spicy food
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