*  Exported from  MasterCook  *
 
              Grilled Chicken Breast With Drunken Black Beans
 
 Recipe By     : MEXICAN COCKTAIL BUFFET, DEAN FEARING
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Whole         boneless, skinless chicken breasts
    1      Large         onion, peeled -- sliced
    2      Cloves        garlic, peeled -- minced
    3                    jalapeno chilies, stems removed -- finely chopped
    1      Small   Bunc  fresh cilantro, washed -- chopped
    1 1/2  Teaspoons     crushed cracked black pepper
                         Salt -- to taste
      1/2  Cup           corn or olive oil
                         Drunken Black Beans:
    1      Pound         black turtle beans
      1/4  Pound         smoked bacon -- in medium dice
      1/4  Pound         Mexican Chorizo Sausage -- skin removed
    2                    onions, peeled -- in small dice
    1                    carrot, peeled -- in small dice
    3      Cloves        garlic , peeled -- minced
    3                    jalapenos, stems removed -- minced
    1                    smoked ham hock
      1/2  Tablespoon    epazote -- chopped finely
    1      Bottle        dark Mexican beer
    2      Quarts        rich chicken stock
      1/4  Cup           cornstarch
      1/4  Cup           Tequila
                         Salt to taste
    1      Bunch         fresh cilantro -- chopped
                         Lime juice to taste
                         Smoked Tomato Ranchero:
    3                    tomatoes, peeled, seeded -- in small dice
    1 1/2  Tablespoons   olive oil
    8      Cloves        garlic -- peeled
    2                    onions, peeled -- in small dice
    1                    carrot, peeled -- in small dice
      1/2  Teaspoon      fresh thyme -- chopped fine
      1/2  Teaspoon      fresh oregano -- chopped fine
      1/2  Teaspoon      ground cumin
      1/2  Teaspoon      ground coriander
      1/2  Teaspoon      cracked black peppercorns
    1                    bay leaf
    1      Cup           Veal Demi-Glace
    2      Cups          rich chicken stock
      1/2  Cup           Ancho Chili Paste
    1      Small         red bell pepper, roasted, skinned, seeded -- in
 small di
    1      Small         yellow bell pepper -- as above
    1      Small         poblano chili,seeded -- in small dice
    1      Small   Bunc  cilantro, washed, -- chopped
                         Lime juice to taste
                         Salt to taste
                         Ancho Chile Paste:
    4                    ancho chilies, stem and seeds removed
    1      Small         onion, peeled -- chopped
    1      Clove         garlic, peeled -- chopped
    1                    jalapeno -- chopped
    1                    serrano chili -- chopped
    1                    chipotle chili -- chopped
    1      Small   Bunc  fresh cilantro
    1      Cup           rich chicken stock
                         Tart Tomatillo Relish:
    8      Large         tomatillos, husked -- in 1/8 dice
      1/2                red bell pepper, seeded -- in 1/8 dice
      1/2                yellow bell pepper, seeded -- in 1/8 dice
    2                    jalapenos, seeds removed -- in 1/8 dice
    2                    shallots, peeled -- in 1/8 dice
    1                    garlic        clove, peeled -- minced
                         Juice of 4 large limes
                         Maple syrup to taste
                         Salt to taste
                         Cotija queso (mexican hard cheese)
 
 Prepare smoker for cold smoke. Place chickens on rack and cold smoke with
 as little heat as possible for 15 to 20 minutes. Remove from smoker and
 place chickens in a large bowl. Add onion, garlic, chilies, cilantro,
 pepper, salt and oil to bowl with chickens. Mix to combine. Marinate
 overnight or at least 8 hours.
 
 Prepare grill. Make sure grates are clean and lightly rubbed or brushed
 with oil.
 
 Remove chicken from marinade and place skin side down on hot grill. Cook
 for 4 minutes. Turn and grill other side for 3 minutes or until chicken is
 cooked through. Remove from grill and keep warm.
 
 Spoon a portion of the Drunken Black Beans in the middle of each warm
 plate. Surround the beans with a ladle of the Smoked Tomato Ranchero. Place
 the chicken breast slightly off center in the middle of the plate, showing
 a small portion of beans. Top each chicken breast with a small spoon of
 Tart Tomatillo Relish.
 Sprinkle the middle of each plate with Chateauguay Ques. and garnish with a
 large sprig of cilantro.
 
 Drunken Black Beans:
 Place beans onto a large tray and pick through them. Wash beans and set
 aside. Render fat from bacon in a large stockpot over medium heat. Add
 chorizo and cook until the sausage is breakingapart, about 4 to 5 minutes. 
 Add onions and carrot and saute for 3 minutes.
 Add garlic, jalapenos, ham hock, and epazote and saute for 1 minute. Add
 beer and reduce for 3 minutes. Add beans and chicken stock and bring to a
 boil. Dissolve cornstarch in tequila and stir into boiling chicken stock
 little by little until mixture is slightly thickened. Reduce heat to a
 simmer, season with salt, and cook stirring occasionally for 1 hour or
 until beans are soft. The beans at this stage should be thick. Remove ham
 hock. Add cilantro and lime juice. Recheck salt seasoning.
 
 Smoked Tomato Ranchero:
 Prepare smoker for cold smoke. Place tomatoes on tray and cold smoke with
 as little heat as possible for 12 to 15 minutes. Remove from smoker and set
 aside.
 
 Preheat oven to 350 degrees.
 
 Heat 1/2 tablespoon oil in a small ovenproof saute pan over medium heat.
 When hot, add garlic cloves and saute for 3 minutes or until golden brown. 
 Place in preheatedoven and roast for 6 to 8 minutes or until each clove is
 soft, stirring occasionally to prevent burning. 
 Remove from oven. Remove garlic from panand allow to cool. 
 Set aside until ready to use.
 
 Place remaining 1 tablespoon oil in a large saucepan over medium heat. When
 hot, add onions and carrot and saute for 5 minutes or until onions are
 golden brown. Add thyme, oregano, cumin, coriander, black peppercorns, and
 bay leaf and saute for 1 minute. Add Demi-Glace, chicken stock, and ancho
 chili paste and bring to a boil. Lower heat and simmer for 30 minutes. Skim
 any fat that may have settled on the top. Add smoked tomatoes, roasted
 garlic, roasted red and yellow bell pepper, and roasted poblano chili.
 Simmer for 10 minutes to combine flavors. Remove from heat and add
 cilantro, lime juice, and salt.
 
 Ancho Chili Paste:
 Place all ingredients in a medium saucepan over medium heat. Bring to a
 boil, then simmer for 10 minutes. Pour into a blender and puree until
 smooth. Set aside until ready to use.
 
 Tart Tomatillo Relish:
 Mix all ingredients together, then check seasoning.
 
 
 
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 NOTES : cortija is a hard crumbly cheese
        similar to feta but not as
        salty. It is usually available in supermarkets in the Southwest or Lati