rayitodeluna
Sep 10, 2013, 8:17 AM
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If you havent tried this recipe posted here on MC by Karen Hurst Graber, you need to soon!
http://www.mexconnect.com/...urt-sauce-enjococado
Absolutely divine, creamy, slightly spicy, tons of flavor! It has been probably my most "homerun" meal that everyone loved recently (besides the leek and potato soup with shallots, which I will describe in the leek thread) - from the picky husband to my two young toddlers, everyone loved it!
Thanks Karen for posting (back in 2009!).
I did reduce the amount of chiles because I knew I was cooking for toddlers (and a husband who likes spice but not SPICY) . The original recipe calls for:
6 ancho
6 guajillo
4 chile de arbol
I left out 2 of each, the ancho and guajillo arent really that spicy but the little arbol packs a punch which is why I left out more proportionately than the first two.
I also made out with 4 chicken thighs and 1 whole chicken breast since thats what we had on hand. Even the breast turned out tender. I cut the breast in half along the bone, and then cut the larger side (must have been a really lopsided chicken ;) ) in half through the muscle , since when it was lying in the pan the sauce was hardly covering half of it.
We will definately be making this one again! I love jocoque and was delighted to stumble upon the recipe by Karen here on MC.
Anyone else try a new recipe recently they want to share?
(Edited to fix link)
~~~~~~ Enjoying life in northern D.F. with our family of Americans and chilangos.
Family and expat blog here : http://threecurlygirlys.blogspot.mx/ ~~~~~~
(This post was edited by rayitodeluna on Sep 10, 2013, 8:26 AM)
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