Monday, January 17, 2011

Chicken, potatoes and chard in a ancho chile sauce

 Sanford made tortillas, the best so far.  The dough was wetter, but more difficult to work with.





The Werth's brought tasty margaritas.  4 oz tequila, 2 oz fresh squeezed lime, 1 oz agave nectar.  Stir and enjoy.



The main course, with beans with chorizo, poblano rice, 3 types of salsa, and lots of tortillas.  This may be one of my favorites! The recipe is in the comment section!
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1 comment:

  1. onemonthatatimeJune 4, 2011 at 2:56 PM

    Here's the recipe from Rick Bayless:
    Make ancho chili sauce (1cup): Roast 8 unpeeled garlic cloves on a cast iron skillet until soft and blackened in spots, about 15 min. Roast 8 dried ancho chilis, that have been stemmed and seeded. Press them flat in pan or griddle. They will have a wisp of smoke after a few seconds, flip and repeat. Cover chilis with hot water and let sit for 30 minutes. Drain. Put them along with the roasted peeled garlic, 1 1/2 tsp dried oregano, 1/2 tsp pepper, 1/8 tsp freshly ground cumin, 1/4 tsp ground cloves and 2/3 cup broth. Puree and press through sieve. (to make this sauce for something else, you can add 2 cups chicken broth)
    Brown 2 1/2 pounds chicken thighs in 1 1/2 tbsp oil. Remove. Add 1 onion, sliced 1/4 thick. Reduce heat to med and cook until browned, about 10 minutes. Turn heat up to med high heat. Add anch chile seasoning paste. Cook about 5 min, until noticeably darker. Add 2 cups chicken broth and 1 1/2 tbsp cider vinegar. Simmer 15 min, stirring occassionaly. Put chicken thighs and 8 small red potatoes, cut into half into pan, partially cover and simmer over med low for 15 minutes. Add 4 cups sliced greens, we used chard, and simmer partially covered for 20 min. Remove chicken. Bring sauce and vegetables to a boil and reduce until it has a medium consistency, about 5 minutes. Season with about 1 1/4 tsp salt. Pour sauce and vegetables over chicken and serve.

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