Grilled chicken breast with drunken black beans pt 1

1 Servings

Ingredients

Quantity Ingredient
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 Bunch fresh cilantro; washed, chopped
1½ teaspoon Crushed cracked black pepper
Salt; to taste
½ cup Corn or olive oil
1 pounds Black turtle beans
¼ pounds Smoked bacon; in medium dice
¼ pounds 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
½ tablespoon Epazote; chopped finely
1 Bottle dark Mexican beer
2 quarts Rich chicken stock
¼ cup Cornstarch
¼ cup Tequila
Salt to taste
1 bunch Fresh cilantro; chopped
Lime juice to taste
3 Tomatoes; peeled, seeded, in small dice
1½ tablespoon Olive oil
8 Cloves garlic; peeled
2 Onions; peeled, in small dice
1 Carrot; peeled, in small dice
½ teaspoon Fresh thyme; chopped fine
½ teaspoon Fresh oregano; chopped fine
½ teaspoon Ground cumin
½ teaspoon Ground coriander
½ teaspoon Cracked black peppercorns
1 Bay leaf
1 cup Veal Demi-Glace
2 cups Rich chicken stock
½ cup Ancho Chili Paste
1 small Red bell pepper; roasted, skinned, seeded, in small dice
1 small Yellow bell pepper; as above
1 small Poblano chili;seeded, in small dice
1 small Bunch cilantro; washed,, chopped
Lime juice to taste
Salt to taste
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 Bunch fresh cilantro
1 cup Rich chicken stock
8 larges Tomatillos; husked, in 1/8\" dice
½ Red bell pepper; seeded, in 1/8\" dice
½ 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)

Directions

DRUNKEN BLACK BEANS

SMOKED TOMATO RANCHERO

ANCHO CHILE PASTE

TART TOMATILLO RELISH

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 continued in part 2

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