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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a large dry skillet over low heat; cook the sesame seeds until they are fragrant, about 3 minutes; transfer to a small bowl, cover and set aside. | 2. Heat 2 tablespoons of the oil in the skillet over medium-high heat; add the chicken. Cook, turning chicken occasionally, until golden brown, about 3 minutes per side; transfer to a platter. | 3. Add pork ribs to the skillet; cook, turning, until ribs are browned, about 3 minutes each side, and transfer to the platter. | 4. Add 3 tablespoons of the oil to the skillet. Add plantains; cook, turning often, until golden, about 3 minutes. | 5. Transfer with a slotted spoon to a large bowl; set aside. | 6. Repeat process, separately cooking the peanuts, almonds, raisins and brown sugar, adding a bit more oil as needed. | 7. Stir mixture together. | 8. Puree half of the mixture in a blender with 1/2 cup of the broth. | 9. Pour through a strainer; reserve liquid. Repeat with the remaining half of the mixture in a blender and 1/2 cup of the chicken broth. | 10. Pour through a strainer; reserve liquid and set aside. | 11. Process tortilla, cinnamon stick, cookies, roll, chocolate and pine nuts together in the clean blender until crumbly; set aside. | 12. Heat a small skillet over medium-high heat; add the ancho chilies. | 13. Cook, stirring, until very fragrant, about 2 minutes; transfer to a medium bowl. | 14. Repeat with mulatto and pasilla chilies. Pour boiling water over cooked chilies to cover; set aside 30 minutes. | 15. After they have soaked. puree in a blender and then pour through a strainer into a Dutch oven; discard solids. | 16. Add remaining 2 cups of chicken broth to the Dutch oven. | 17. Heat mixture to a boil over high heat; reduce heat to a simmer. | 18. Add the chicken, pork, plaintain-nut mixture, and tortilla mixture to the Dutch oven; cook until pork is tender, about 2 hours. | 19. Set aside to cool, about 20 minutes. | 20. Remove meat; shred meat with a fork. | 21. Stir shredded meat into the sauce; pour into a serving bowl or platter. | 22. Decorate with reserved sesame seeds. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sesame seed	1/4	cup		342.0	15.714	10.686	28.8
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
roasting chicken	1		cut	965.6022	0.408	77.4748	70.0855
pork rib	2	lbs	trimmed separated	806.9352	0.0	179.5204	4.5333
plantain	1		peeled chopped	218.38	57.0831	2.327	0.6623
peanut	1/4	cup	chopped	206.955	5.8874	9.417	17.9726
almond	1/4	cup	chopped	481.78	0.0	0.0	54.5
raisin	1/4	cup		124.575	32.802	1.3984	0.1898
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
corn tortilla	1			-	-	-	-
cinnamon	1			-	-	-	-
maria	4	cookies		806.9352	0.0	179.5204	4.5333
concha bread	1			806.9352	0.0	179.5204	4.5333
mexican chocolate	2	tablespoons	chopped	-	-	-	-
pine nut	1	teaspoon	ground	18.9281	0.3679	0.385	1.9229
ancho chile	4 -8		dried	806.9352	0.0	179.5204	4.5333
mulato chile	2 -4			806.9352	0.0	179.5204	4.5333
pasilla pepper	1 -2			-	-	-	-

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