The guys... hanging out... warming up for the party

The guys… hanging out… warming up for the party


It’s has been said that there are two things that are certain in this life we live;
1. Death
2. Taxes
3. A Tex-Mex feast of large proportions if you stay at our house for more than a day or two
4. And my lack of appropriate shills needed to do math

My Uncle Rob and Aunty Lizzie were fortunate enough to stay with us recently and, as they hit the “few day stay” bracket, a Tex-Mex feast did indeed eventuate.

We got our finest crockery out, and by finest crockery I mean it may have been vogue in 1978 but we’re still using it now because we think it makes us look pretty cool and shit. Whether there is any truth in the concept that old plates may us look cool I know not. But we were cooking a Tex-Mex feast, no doubt about it.

That’s really nice, isn’t it? We’re nice people, you know…

With out further adieu, and with no beating around the proverbial bush – a task I feel is best left up to Ron Jeremy and his band of merry 80’s porn stars, here is a recipe for my shredded chicken Mole, a must for any table that is supporting a Tex-Mex feast…

That brisket spent quite a number of hours hanging out with little wisps of smoke from the coals of the old hardwood that burns beneath

That brisket spent quite a number of hours hanging out with little wisps of smoke from the coals of the old hardwood that burns beneath

It is safe to say I am well and truly addicted to cooking on this puppy

It is safe to say I am well and truly addicted to cooking on this puppy

Some friends for the chicken, brisket and beans

Some friends for the chicken, brisket and beans

Everyone getting amongst it

Everyone getting amongst it

Time to get in my belly

Time to get in my belly

CHICKEN MOLE POBLANO (for 10-12 as part of a banquette)

2kg chicken breast
4 cloves
2 cinnamon quills
80g Mexican chocolate (if you can’t get hold of it use 1 tablespoon cocoa powder)
2x 400g tin diced tomatoes
1 cup chicken stock or water

the almond paste

2 corn tortillas, grilled or roasted with a little oil until brown
80g raisins or sultanas
80g almonds, roasted
¼ cup pepitas, roasted
2 tablespoons sesame seeds, roasted
1 tablespoon coriander seed, roasted and ground
4 cloves garlic
4 dried long red chillis, soaked in hot water for 20 minutes
1 cup water

• Blitz ingredients for almond paste until it nice and pasty like your chefs’ tan
• Fry paste off in a little oil until you are starting to detect delicious aromas with your nose. Yep. I’m afraid your nose is in charge of this one
• Add all other ingredients, except chicken, and chuck some salt and pepper in there too. Simmer over low heat, stirring often, for 30 minutes
• While sauce is cooking roast chicken breast in 180C oven for 15 or so minutes, until just cooked. Once cooked, shred chicken apart using two forks
• Add chicken to the sauce and check seasoning
• Serve it up with a heap of other shit such as slow cooked brisket, chilli beans, pickled jalapeno slaw, brown rice salad, guacamole, feta, charred salsa picante, jalapeno relish, natural yoghurt or sour cream and home made or shop bought tortillas