A Tex-Mex feast starring my old friends, the Chicken Mole and Slow Cooked Briskett

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

Published by

27 thoughts on “A Tex-Mex feast starring my old friends, the Chicken Mole and Slow Cooked Briskett

  1. I totally think that old plates can make you totally cool. (However, I have a secondhand kitchenware op shop addiction so some may question my impartiality….) As for the food, Lord, my mouth is watering Mr Food. It’s a beautiful thing you and your firepit have going on. A beautiful thing.

  2. On no…now I can’t turn back!!! As Rob and Lizzie know I too have a fetish likening to open fires. Especially after returning from Tuscany and seeing how they cook there big arse steaks.

    Looks like Rob will a stone masons job when he returns to help me build my fire place.

    Oh I cant leave without saying I was very tempted to lick my screen…just that there are too many people in the office who will start to ask questions.

    Your recipe will be tested on completion.

    Cheers
    Sparksie

    PS Check out what Nilla is doing here https://www.facebook.com/nillasitaliankitchen

  3. You know, I really need to stay at your house for a few days. Not because, uh, I like Tex Mex or anything…
    P.S you bearded hipster you, old crockery?! Ha. Love it!

  4. I’ve been avoiding this post until I had sufficient beer by my side and plenty of food to eat after reading…I’m so glad I waited otherwise I may have been really hungry. I’m also with Laura… I may or may not stay more than a couple of days… I mean old crockery who wouldn’t want to?

  5. I made this (and blogged about it!), it was delicious – even though I may have burnt the sauce a little as I was feeding lambs! Thank you 🙂 I didn’t make it on a fire pit though as I am just not that lucky – and I didn’t have all the wonderful sides – I will move slowly up to that kind of greatness! Love the crockery.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s