Mole negro sauce
Ingredients
- 120 g Mulato chiles
- 50 g Chilhuacle chiles
- 100 g Pasilla negro chiles
- 60 g almonds
- 60 g peanuts
- 50 g sesame seeds
- 100 g pork lard
- 170 g sliced onion
- 20 g cleaned garlic cloves
- 70 g black ripe plantain
- 110 g raisins
- 150 g tomatoes that are cut in four
- 150 g cleaned tomatillos that are cut in four
- 50 g bread
- 30 g corn tortilla's
- 1.5 g cinnamon
- 4 cloves
- 1 g black pepper
- 0.5 g dried marjoram
- 0.5 g dried oregano
- 0.5 g dried thyme
- 700 g chicken or pork broth
- 600 g chicken or pork broth
- 40 g Mexican dark chocolate
- 2 g dried avocado leaves
- piloncillo sugar and salt for seasoning
Instructions
- begin by cleaning the chilis. I use three different kinds. Mulato chiles, Chilhuacle chiles and Pasilla negro chiles. To clean them you need to separate the outside from the seeds. The only thing I throw away are the stems, the seeds you can keep aside for later.
- Now in a dry preheated pan start pan frying the cleaned chilies. Toast them on both sides till the color is dark brown and the edges are crispy.
- Once all the chilis are toasted transfer them into a container and submerge them with lukewarm water for 45 minutes. Make sure they stay submerged by placing another container or a plate on top.
- Meanwhile we can prep the remaining ingredients. Measure 15 grams of the chili seeds and toast them till they have a dark brown color. Because of the heat the oils will be released. You need to set the seeds on fire to burn these oils off. It will burn till all the oils are burned. When the fire is out transfer the seeds in a container and submerge the seeds with water to rinse the burned outside and ash. Also set them aside.Â
- Then mix the almonds with the peanuts and the sesame seeds. Toast it well till they have a golden brown color. I do this on a medium heat for about 5 minutes. Mix it well in between to get an even color. Then transfer it into a bowl.
- Now melt some pork lard on a medium heat and start roasting the sliced onion and the garlic. Also add it to the bowl.
- Add some more lard to the pan. You can also pan fry the black ripe plantain that’s sliced in even slices. Do this on both sides. Then add it to the bowl.
- Repeat the lard process once more. This time you need to pan fry the raisins. Pan fry them for a couple of minutes so they puff up and have a golden color. Add them to the bowl.
- Then mix the tomato that’s cut in four with the cleaned tomatillos that are also cut in four and toast them at 220 °C (428 °F). You want a soft and caramelize result. When golden add them to the bowl.
- You also need to toast the bread and the corn tortilla. At 220 °C (428 °F) this will only take a couple of minutes. And yes yet again add it to the bowl as well.Â
- For the spices mix the cinnamon with the cloves, the black pepper, the dried marjoram, the dried oregano and the dried thyme. Blend this till it’s a lovely powder.
- Add it to the bowl together with the burned chili seeds that are drained and 700 grams of a chicken or pork broth. Set it aside for later.
- Now it’s been 45 minutes so you can drain the chili’s and transfer them into a blender. The soaking liquid you need to keep and taste. If it’s not bitter add half of the liquid to the blender and blend it till smooth. If it is bitter you need throw it away and replace it with the same amount of a chicken or pork broth. If the mixture doesn’t blend add some more liquid.
- Once it’s smooth add a tablespoon of pork lard to a preheated pot and pan fry it till it has the thickness of tomato puree. Do mix it well in between to prevent it from burning. I placed a flour sieve on top to prevent the chili base from spatting everywhere. I even wore an apron when stirring, because it stains massively.Â
- Meanwhile transfer all the ingredients from the bowl in the blender and blend this till smooth as well. Once the chili paste has the desired thickness add the smooth paste from the blender and again reduce it till it has the thickness of a tomato paste.
- After it has reduced add 600 grams of chicken or pork broth together with the Mexican dark chocolate. Mix it well and then let it marinade on the lowest heat for a couple of hours. Do this covered with the lid.
- When it has marinaded toast the dried avocado leaves and add them to the mole. Submerge them and let them marinade for 10 minutes. Now pass it through a fine sauce sieve. Use a ladle to speed up this process.
- As a final step you only need to season it with piloncillo sugar and salt. Just keep on tasting it in between. Then let it marinade overnight in your fridge. This really makes a massive difference for the flavor!Â
Chicken & bean rouleaux
Ingredients
- 1 whole deboned chicken watch the video for the full tutorial
- dried kidney beans
- seasoned tomato juice
- 50 g egg
- 50 g butter
- 5 g salt
- 70 g cold cream 35% fat
Instructions
- Before we start on the chicken you need to prepare the beans for the filling. I soaked some dried kidney beans in a generous amount of water overnight, but you can also use fresh beans.
- The next day you can transfer the beans in a pan and submerge them with a seasoned tomato juice. If needed also add some salt and boil them on a low heat till cooked. Once cooked drain the beans and let them cool down in your fridge.Â
- Then we can make the filling. Mix 400 grams of the cold chicken meat with the egg, the butter and the salt. Blend it till smooth. Do beware that the mixture doesn’t heat up from the friction.
- Once smooth while mixing add the cold cream and when it’s incorporated directly stop mixing to prevent the cream from splitting.Â
- If preferred pass it through a sieve to remove any through membranes, but this is optional.
- Add a couple spoons of the cooked beans and gently mix it through.
- Then cover your worktop with two or three layers of wrap and place the chicken skin on top. Spread the skin to create an even rectangle and place the flattened chicken breasts on top. Season the top with salt and black pepper.
- Now place the filling on the begin of the breasts and use the wrap to roll it into a tight roll. Do be sure it’s entirely covered with the skin. Use the sides of the wrap to make the rouleaux even tighter and make a knot on both sides. Then trim the sides and let it chicken set in ice water for at least 1 hour. I do this in the fridge.
Corn crisps
Ingredients
- 60 g egg white
- 10 g piloncillo sugar
- 40 g neutral oil I use sunflower or grape seed oil
- 10 g butter
- 3 g salt
- 50 g masa flour
- 3 g squid ink
Instructions
- First mix the egg white with the piloncillo sugar, the neutral oil, the butter and the salt. Blend this till smooth.
- Once smooth add the masa flour and blend it till smooth once more. Then measure 30 grams of the batter in a bowl and color it with the squid ink. Mix it well.
- When it’s an even color spread it on a silicon mold and level it with a pallet knife. Bake it at 150 °C (302 °F) for 30 seconds and then let it cool down for 5 minutes.
- Now spread the remaining neutral batter on top and level it. I spread the second layer a bit thicker. Bake it for another 10 to 15 minutes and then keep it dry and covered for later.Â
Chili cheese cream
Ingredients
- 50 g butter
- 20 g flour
- 170 g cream 35% fat
- 50 g milk
- 1 g chili flakes
- 40 g grated old cheese
Instructions
- First melt the butter on a medium heat. Now add the flour and toast the flour for 2 to 3 minutes.
- When it has a nutty smell while stirring add the cream and the milk. Do this in 3 parts to prevent lumps from forming.
- Once it has boiled turn off the heat and season it with the chili flakes and the grated old cheese. Mix it well and if needed season it with black pepper and salt. Then cover it with wrap and let it cool down in your fridge. After that fill a piping bag and keep it covered in your fridge for later.Â
Toasted corn
Ingredients
- 2 corn knobs
- chopped coriander
- 1/4 lime for zest and juice
- olive oil & salt
Instructions
- Begin by boiling the corn in some salted water till cooked. If you use precooked ones you can skip this step.
- Then toast the corn with a blowtorch, on a barbecue or on a gas stove.
- Once toasted cut the corn off the knob and transfer the corn into a bowl. Season it with some chopped coriander, the zest from a quarter of a lime. The juice from a that quarter of a lime, olive oil and a touch of salt. Mix it well and then keep it covered in your fridge for later. Then we can start to finish the dish.
How to finish the dish
Instructions
- Begin by tighing some cooking twine around the chicken. You need to lay the twine on your cuttingboard and place the chicken witohut the plastic on there.
- Now make a knot on each single twine.
- Once you’re happy cut the excess cooking twine. Now I’m not sure why I didn’t bind it horizontal once or twice, but I would definitely do that as well. This so the filling stays in place on the sides.
- Then season it with some salt before you can pan fry it in a preheated frying pan on a medium high heat. Move the rouleaux in between to get a lovely golden color all around.
- When you’re happy with the color place it on a tray and keep on baking it at 120 °C (248 °F) till the core has a temperature of 63 °C (145 °F). Then let it rest at 50 °C (122 °F) for at least 15 minutes.
- Once it’s almost done resting you can begin to finish the corn sandwich. Pipe the cheese crème on the outside of the corn crisp and fill the center with a generous amount of the roasted corn. Now press another crisp on top and it’s ready to be served!
- To finish the chicken first remove the cooking twine and portion it to the desired size. Now place them on an oven rack and pour some of the hot mole sauce on top. Try to find the right balance between chicken and sauce. The mole is incredible, but too much and you won’t taste the chicken. Gently place it on a plate and decorate the top with the marigold flower petals.Â
