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Toasted the chillies in a dry pan. Remove the stem and seeds. Tear them into pieces and soak in hot water for 30min.
Joint the chicken for sautéing. Make a light stock with the remaining bones and trimmings. Sauté the pieces in the lard until golden all over and remove to a casserole dish. Reserve the lard.
Combine all the ingredients in a food processor except the chocolate and 1/2 the sesame seeds and blend, if necessary do in batches.
Heat remaining lard in a heavy bottom pan and fry the paste for about five minutes. Add about 500ml of the light chicken stock and the bitter chocolate. The sauce should be quite thick, add this over the chicken pieces and cook over the lowest possible heat for about 45 minutes. Season.
Serve with guacamole and blind tamales and chopped coriander and s sprinkle of sesame seeds.
Blind Tamales :
Combine the flour, salt and baking powder. Add the lard and mix. Then add enough water to bring together into dough.
Divide evenly into small bun shaped balls and wrap in foil and steam for 30-40 minutes.
Roughly mash the avocado with a fork. Add the chopped jalapeño chilli, lime juice, shallots and salt and pepper.
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