Chicken Chanterelle Chili Rellanyos

Southwest Cuisine night, and of course you need to make the show stopper. The big daddy of them all, the illustrious Fried Chili Rellanyos. And are you going to stop there? No, of course not. You are going to braise your own meat with an additional of highly seasonal and counter regional chanterelle mushrooms. You're a cooking monster bitch, and you want everyone to know it.

Why it works: This doesn't need an explanation, you are only going to make this if you are flipping insane.

Yield: 4 chilies

Time: 2 days

Pairing: spanish rice, margs, refried beans!!

References:

See cayote Cafe cookbook.

Equipment:

• large saucepan

• Deep fryier

Ingredients:

Chicken Carnitas

• Chicken Thighs

• 1 cup cup dried Chanterelles.

• 2 cloves garlic

• 6 tablespoons pork fat

• 1 teaspoon Mexican cinnamon

• 1/2 tea coriander seed, roasted and ground

• 1/2 tea cummin seed, roasted and ground

• 1 teaspoon roasted ground Mexican oregano

• 3 tablespoons medium Chimayo chile powder

• 2 cups chicken stock

• 1 cup mush stock

• water

• Salt and peper

Salsa

• Spanish Onion

• Roma tomatoes

• Tomitillos

• garlic

• Chicken stock

• Salt and Pepper

Coating:

4 eggs seperated

Instructions: 1. Combine all the ingredients in a large saucepan. Bring to a simmer and let cook until chicken meat is tender, about 1 hour. Increase heat and boil until all the liquor evaporates. Continue cooking, stirring constantly, until chicken is well browned and crispy. Adjust seasoning and set aside to coll. Shred meat by hand.

Char poblano pepper over gas burner with tongs. Make sure almost all green is blistered. Remove to a heat proof bowl, and cover with plastic wrap.

Plating Instructions

Tasting Journal

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