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A gourmet version of tortilla soup, this rustic version is actually thickened with finely diced pieces of corn tortilla that break down as the stew simmers. It’s also a great way to utilize leftover chicken, which makes it a standard on my rotation of Soupe ..

1. Toast, seed, devein and rinse pasilla and mulato chilies . Place in medium bowl with boiling water; let stand 1 hour. 2. Toast sesame seeds in dry heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Remove from skillet. ..

1. Combine the rice and the water in a saucepan and bring to a simmer over low heat. Season to taste with salt and pepper. Cover and cook until just tender, 15 to 17 minutes. Keep the cooked rice warm, covered, until the chicken is done. 2. Meanwhile, mince ..

Place all the mole ingredients, except oil, in a blender or in a food processor fitted with a steel blade. Puree. Heat the oil in a saucepan. Add the puree and cook over low heat for 5 minutes, stirring often. Sauce should be the consistency of thin pancake ..

GETTING READY 1. Heat a heavy-bottomed saucepan over medium heat. 2. Toast the coriander and anise seeds in the pan for three to four minutes, shaking the pan frequently to prevent them from burning. 3. Empty seeds in a mortar and add garlic, cinnamon, salt ..

Place chicken pieces in Dutch oven with water. Add celery, carrot, onion, parsley, bouillon granules, and pepper. Bring to boiling. Cover and cook over low heat 2 to 2 1/2 hours or till chicken is tender. Remove chicken pieces. Place in a 2-quart ..

In a large pan, combine chicken legs, thighs, and wings with onion, garlic, and 2 cups of the broth. Cover and simmer for 25 minutes. Split breasts and add to pan; continue to simmer, covered, until meat near thighbone is no longer pink when slashed (about 20 ..

MAKING 1) With water, cover the chicken and simmer gently for about 45 minutes. 2) Once the chicken is done, remove it from the water and reserve the liquid. 3) Into the chicken water, stir the jar of mile till it is smooth. 4) Add the cooked ..

MAKING 1. In a large skillet add olive oil. Warm it. 2. Add pepper. Stir fry 5 minutes. 3. Remove peppers from oil and blend them well. Strain so that peel and seeds are removed. Keep the puree in a separate bowl. 4. Blend tomato, almonds, seasonings, garlic, ..

1. In a medium bowl, cover all of the chile peppers with hot water. Let them stand for 30 minutes. 2. Meanwhile, in a large skillet, combine the 1/3 cup of sesame seeds with the anise, cumin and coriander seeds, the cloves, the peppercorns and the cinnamon ..

MAKING 1. In a bowl mix the chicken with salt, garlic and onion. 2. Bake for 30 minutes at 350 degrees till the chicken juice is running clear. Check by pricking with a knife if the juice is clear. 3. In a dry hot pan, dry roast all the pumpkin seeds for 3 ..

Place chicken pieces in Dutch oven with water. Add celery, carrot, onion, parsley, bouillon granules, and pepper. Bring to boiling. Cover and cook over low heat 2 to 2 1/2 hours or till chicken is tender. Remove chicken pieces. Place in a 2-quart ..

Prepare chilies. Combine with tomatoes, onion, garlic, peanuts, tortilla, raisins, and sesame seed. Put a small amount at a time into an electric blender and blend to make a thick puree. Heat oil in a large skillet. Add the puree and cook, stirring ..

The chicken or turkey mole poblano is prepared with the mole poblano sauce along with tomto sauce and chicken stock. This recipe may be prepared with either turkey or chicken and it turnes out savory and saucy. I so adore this recipe as it is simple and ..