Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------THE CHICKEN-----------------------------
2 lg Chickens -- cut serving
-pieces or one 7 pound
-turkey
2 sm Garlic heads -- scored
-around middle
2 sm White onions -- roughly
-sliced
6 Sprigs fresh mint
Sea salt -- to taste

-------------------------THE SAUCE------------------------------
1/4 lb Chilhuacles negros or
-guajillos
2 oz Chiles pasillas
2 oz Chiles mulatos
1/2 lb Tomatoes -- broiled
1 c Water
3 Whole cloves
3 Whole allspice
6 Sprigs fresh thyme -- leaves
-only
OR rounded 1/4 ts. dried
6 Sprigs fresh marjoram --
-leaves only
OR rounded 1/4 ts. dried
2 tb Oaxacan oregano
OR
1 tb Mexican oregano
3/4 c Melted lard, or safflower
-oil
1/4 c Sesame seeds
1/4 c Shelled peanuts
10 ea Unskinned almonds
1/4 c Raisins
1 sm Onion -- thickly sliced
12 sm Garlic cloves -- peeled and
-deveined
1 Very thick 3-inch cinnamon
-stick -- slivered
1 Skinned ripe plantain
-cut in thick slices
2 Crisp-fried corn tortillas
3 sl Dried French bread or
-semisweet roll, thick
-slices
2 oz Mexican drinking chocolate
Sea salt -- to taste

Recipe By : Diana Kennedy's "The Art of Mexican Cooking"

From: Dan Klepach Date: 06-16-95 (164) Fido: Home
Co

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