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Question by changa: I lost a recipe that I loved. Unable to find anywhere. Does anyone have a recipe for PolloAquascalientesHELP?
This recipe has ingredients, such as, cinnamon, cloves, fresh lemon juice, fresh tomatoes and onions. This is such a delicious dish; I cant find it anywhere….and I have looked extensively. Appreciate anyone who can share it with me
Best answer:
Answer by windylindee
Pollo Aguascalientes)
Category: Chicken Moles and Stews
Aguascalientes, the capitol of the state of Aguascalientes, located north of Guadalajara, is named for the many hot springs nearby. One of the oldest festivals in the country, the annual agricultural fair called Feria de San Marcos is celebrated in late April and early May in honor of the city’s patron saint. This regional chicken dish is one of the popular dishes prepared during the fair. Instead of frying the accompanying potatoes, as customary, I like to oven-roast them separately.
6 small potatoes (each about 3 ounces), scrubbed and quartered
1 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
3 tablespoons olive oil
3 to 4 pounds chicken, cut up, or chicken parts of choice
1 large white onion, sliced
1/2 pound fresh bulk chorizo sausages, or packages with casings removed
2 cloves garlic (medium), chopped
3 medium tomatoes, peeled and finely chopped
1 tablespoon fresh lime juice
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon sugar
1/4 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/8 teaspoon ground cloves
1/2 cup canned fat-free reduced-sodium chicken broth
3 jarred pickled jalapeño peppers (en escabeche), seeded, and sliced
1. Preheat the oven to 425°. In a medium bowl, toss the potatoes with about 1 tablespoon of the olive oil and put in an ovenproof baking dish. Sprinkle with 1/2 teaspoon of the salt and pepper. Roast until golden brown and tender, 40 to 45 minutes.
2. Trim excess fat from the chicken. Add the remaining salt or more, as desired. Heat the remaining oil in a large skillet and cook the chicken about 4 minutes per side, or until lightly browned on both sides but not cooked through. Remove the chicken to a plate.
3. Add the onion to the skillet and cook, stirring until limp, about 3 minutes. Add the chorizo and cook, breaking up into small pieces, until lightly browned. Add the garlic, tomatoes, lime juice, oregano, sugar, cinnamon, and cloves. Cook, stirring, until the juices reduce, 4 to 5 minutes.
4. Return the chicken to the pan and add the chicken broth. Stir to coat the chicken with the sauce. Bring to a boil, reduce the heat to low, cover and simmer until the chicken is very tender, 30 to 35 minutes. To serve, arrange the chicken on a large platter. Spoon the sauce over the chicken and scatter the jalapeños on top. Surround the chicken with the roasted potatoes. Serve hot.
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teotitlan-style black mole
Mole Negro de Teotitlán)
Servings: Makes about 3 1/2 to 4 1/2 cups before thinning
Ingredients:
4 ounces ancho chiles
4 ounces guajillo chiles
1 thick slice day-old brioche or challah
1/3 cup pecan meats
1/4 cup blanched almonds
1 large or 2 medium unpeeled onions
4 unpeeled garlic cloves
1 large ripe tomato
4 ounces tomatillos, with husks
2/3 cup (about 3 ounces) sesame seeds
7 tablespoons lard (preferably home-rendered; see Tips, below)
One 6-inch piece canela
1/2 bunch or 1 small bunch thyme (about 2 dozen sprigs), or 2 teaspoons dried, crumbled
1/4 cup dried Oaxacan oregano or 1 teaspoon dried Mexican oregano, crumbled
16 whole cloves
14 allspice berries
1/4 teaspoon freshly grated nutmeg
One 1-inch piece fresh ginger, peeled and minced
1 cup dark raisins
2 to 4 cups chicken stock
Preparation:
The day before beginning the sauce, remove the stems and tops from the chiles; carefully shake out and reserve the seeds. Rinse the chiles under cold running water. Spread them out in a single layer where they can dry completely. Let stand until the following day, turning occasionally and checking to be sure not a drop of moisture remains.
Crush the bread to fine crumbs or grind in a food processor. You should have about 1 cup. Set aside.
Preheat oven to 350° F.
Spread the chiles (they must be bone-dry) in one layer on a baking sheet. Toast them in the oven, turning frequently, until crisp and deeply blackened, about 20 minutes. Let the chiles stand at room temperature until completely cooled.
Spread the pecans and almonds on a baking sheet. Toast them in the oven until golden brown, about 10 minutes. Set aside.
Place the crisp toasted chiles in a food processor and process until finely ground. Set aside.
On a griddle or in a small cast-iron skillet, heat the reserved chile seeds over high heat, shaking the pan occasionally, until thoroughly charred and black on all sides, about 5 minutes. (Because of the fumes, this is best done outdoors if you have the means.) You can speed the process by sprinkling a few drops of vegetable oil over the seeds and igniting with a match, standing well back from the flame and taking care to shield your face, clothing, and hair. Place the charred seeds in a bowl, cover with at least 2 cups cold water, and soak for 1 1/2 hours, changing the water twice. Drain and set aside.
Heat a griddle or medium-size cast-iron skillet over low heat. If using 1 large onion, cut it in half crosswise (leaving the skin on). Place the onion, individual unpeeled garlic cloves, tomato (stem side down), and tomatillos (in the husks) on the griddle. Cook, turning frequently. The onion and garlic are done when they are somewhat softened, about 8 minutes for the garlic and 20 to 25 minutes for the onion. The tomato is done when the skin is blackened and blistered all over, about 15 to 20 minutes. The tomatillos are done when they are lightly softened all over, about 10 to 15 minutes. (Handle them delicately so as not to squeeze them and pierce the skin, and turn frequently to avoid scorching.) Remove each kind of vegetable as it is done and set it aside in a separate small bowl.
When the vegetables are cool enough to handle, remove the husks from the tomatillos and peel the rest, making sure to save the juices. If using a large onion cut in half, scrape the black bits off the cut side.
Place the sesame seeds in a medium-size heavy skillet over medium heat and toast just until golden (about 3 minutes), stirring constantly and shaking the pan. Immediately scrape out the seeds into a small bowl to stop the cooking. Set aside.
In a small, heavy skillet, heat 1 tablespoon lard over medium-high heat until rippling. Add the canela, thyme, oregano, cloves, allspice, nutmeg and ginger. Fry the spices, stirring constantly, until fragrant, about 2 minutes. Set aside.
In a small skillet, heat another 2 tablespoons lard over medium heat until rippling. Add the raisins and bread crumbs; cook, stirring, until the raisins are puffed and the bread is lightly colored, about 2 minutes. Set aside.
Now you are ready to purée all the ingredients, using either a blender/food processor combination or a blender alone.
If using both machines, place the pecans, almonds, sesame seeds, bread-raisin mixture, ground chiles, and drained chile seeds in the food processor (working in batches as necessary). Process to a smooth purée. Next, place the fried spices, peeled garlic, onion, tomatoes, and tomatillos in the blender and process to a smooth purée. Combine the two mixtures in a large bowl.
If using only a blender, line up all the prepared ingredients next to the machine on the counter, place some of each in the blender container, add a few tablespoons chicken stock, and process until smooth, adding more stock as necessary to facilitate blending. (This method requires great patience; small batches will be well puréed in 1 to 2 minutes while large ones may retain coarse bits of the spices. If thoroughly processed, the mixture will not require sieving, so try not to rush things.) Pour each batch into a bowl as it is done and proceed with the next batch.
In a large, heavy saucepan or Dutch oven, heat the remaining 4 tablespoons lard over high heat until rippling. Add the purée, all at once, watching for splatters, and reduce the heat to medium-low. Cover and cook, stirring frequently, until the harshness of the chiles is mellowed, 35 to 40 minutes.
The mole should now be a heavy paste like a thick frosting mixture. It can be stored in the refrigerator for at least 4 to 6 days, or in the freezer for up to 6 months. In either case, it should be thinned before further cooking. Place the paste in the blender when ready to thin it; add 1 cup chicken stock (or as necessary) and process to combine thoroughly.
Ancho chiles — large, wrinkled, reddish-brown dried poblanos — add body and a chocolately flavor to many moles. They range from mild to hot. Guajillos are large, dark-red, dried chiles with a nutty flavor and not too much heat. Both varieties are available at http://www.kitchenmarket.com/. Four ounces will equal about eight to ten chiles.
Canela, also called true, Mexican, Ceylon, or Sri Lanka cinnamon, is a less pungent variety than the cassia cinnamon commonly used in the U.S.. It’s available at http://www.adrianascaravan.com.
Mexican oregano has a more assertive flavor than the Mediterranean oregano common in the U.S.. Mexican oregano is sold in Latin American groceries and in many supermarkets under the McCormick brand. Oaxacan oregano, which will add an authentic grassy, lemony flavor, has larger leaves and can sometimes be found in farmers’ markets.
hope this helps. enjoy.