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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small skillet brown the sesame seeds (without oil)add spray,adding garlic and onions over medium high heat. | 2. Transfer the seeds to a blender or food processor Pour the oil into the pan and allow it to get hot. | 3. Transfer each Chile to the blender jar or food processor; if they don't fit, just reserve them in a bowl. The seeds should be left in 5 chilies. Then transfer tomatoes to the blender. | 4. Add enough stock(1/2-1can) to the blender to enable blending of the chilies, tomatoes, and sesame seeds. | 5. Blend all together well, then press the blended product through a sieve. You'll probably have to do this in batches. Discard the seeds and skins that remain behind in the sieve. Transfer the smooth blended chilies to a sprayed medium soup pot. | 6. In the skillet, | 7. sauté in succession the nuts,peppercorns, and seeds, onions, the garlic, the two plantains- not peeled [!]), the raisins, the tortilla, and the bread. The onions and garlic should be lightly browned, as should the nuts. The plantains should be allowed to get soft and translucent (sort-of). The raisins should be allowed to plump and brown slightly; it should take only about a minute. | 8. The tortilla and bread should be well browned. Transfer all these ingredients to the blender, along with the herbs and spices. [I think I'd toast and grind the cloves, cumin, and cinnamon separately.] Purée until smooth with some stock, then add to the pureed chiles.Add stock as desired(try 6cups water3tablespoons bullion paste);stir Put the sauce over medium-high heat, drop in the chocolate, and bring to a boil- TASTE. | 9. Reduce the heat, add the chicken, and let the mixture boil first,then simmer for about 45 minutes., If bitter,or flat,a little sugar (be careful!) can balance the taste. A little vinegar, similarly, can be used to intensify the Flavor. Serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1 1/2	1/2		0.0	0.0	0.0	0.0
chicken breast	2	lbs	boneless skinless cut	1560.3596	0.0	189.1482	83.9147
bouillon	2 -3	tablespoons		0.0	0.0	0.0	0.0
onion	2		quartered	128.0	29.888	3.52	0.32
sesame seed	1/4	cup		342.0	15.714	10.686	28.8
oil	1/4	cup		448.95	0.0	0.1435	50.9835
chunky peanut butter	1/2	cup		284.64	8.4912	12.5088	24.7056
pumpkin seed	1/4	cup		-	-	-	-
tomato	1	can		40.2099	8.6898	1.9658	0.4468
poblano chile	10			-	-	-	-
plantain	2		cut	436.76	114.1662	4.654	1.3246
chunky peanut butter	3	tablespoons		284.64	8.4912	12.5088	24.7056
raisin	1/8	cup		62.2875	16.401	0.6992	0.0949
tortilla	1/2			-	-	-	-
bread	1	slice	toasted	75.12	13.3848	3.1104	1.0248
clove	2			11.508	2.7523	0.2507	0.546
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
rum	1/4	cup		-	-	-	-
bay leaf	2			-	-	-	-
cinnamon	2	tablespoons		-	-	-	-
cinnamon	1	broken		-	-	-	-
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
cocoa powder	3	tablespoons		36.936	9.3798	3.1752	2.2194
peppercorn	2			50.38399999999999	0.3127	0.1072	5.4851

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.