Title: Grilled Chicken Breast with Drunken Black Beans Pt 1
Categories: New, Text, Import
Yield: 1 Servings

4 Whole boneless; skinless
-chicken breasts
1 lg Onion; peeled, sliced
2 Cloves garlic; peeled,
-minced
3 Jalapeno chilies; stems
-removed, finely chopped
1 sm Bunch fresh cilantro;
-washed, chopped
1 1/2 ts Crushed cracked black pepper
Salt; to taste
1/2 c Corn or olive oil

----------------------------DRUNKEN BLACK BEANS----------------------------
1 lb Black turtle beans
1/4 lb Smoked bacon; in medium dice
1/4 lb Mexican Chorizo Sausage;
-skin removed
2 Onions; peeled, in small
-dice
1 Carrot; peeled, in small
-dice
3 Cloves garlic ; peeled,
-minced
3 Jalapenos; stems removed,
-minced
1 Smoked ham hock
1/2 tb Epazote; chopped finely
1 Bottle dark Mexican beer
2 qt Rich chicken stock
1/4 c Cornstarch
1/4 c Tequila
Salt to taste
1 bn Fresh cilantro; chopped
Lime juice to taste

---------------------------SMOKED TOMATO RANCHERO---------------------------
3 Tomatoes; peeled, seeded, in
-small dice
1 1/2 tb Olive oil
8 Cloves garlic; peeled
2 Onions; peeled, in small
-dice
1 Carrot; peeled, in small
-dice
1/2 ts Fresh thyme; chopped fine
1/2 ts Fresh oregano; chopped fine
1/2 ts Ground cumin
1/2 ts Ground coriander
1/2 ts Cracked black peppercorns
1 Bay leaf
1 c Veal Demi-Glace
2 c Rich chicken stock
1/2 c Ancho Chili Paste
1 sm Red bell pepper; roasted,
-skinned, seeded, in small
-dice
1 sm Yellow bell pepper; as above
1 sm Poblano chili;seeded, in
-small dice
1 sm Bunch cilantro; washed,,
-chopped
Lime juice to taste
Salt to taste

-----------------------------ANCHO CHILE PASTE-----------------------------
4 Ancho chilies; stem and
-seeds removed
1 sm Onion; peeled, chopped
1 Clove garlic; peeled,
-chopped
1 Jalapeno; chopped
1 Serrano chili; chopped
1 Chipotle chili; chopped
1 sm Bunch fresh cilantro
1 c Rich chicken stock

---------------------------TART TOMATILLO RELISH---------------------------
8 lg Tomatillos; husked, in 1/8"
-dice
1/2 Red bell pepper; seeded, in
-1/8" dice
1/2 Yellow bell pepper; seeded,
-in 1/8" dice
2 Jalapenos; seeds removed, in
-1/8" dice
2 Shallots; peeled, in 1/8"
-dice
1 Garlic clove; peeled, minced
Juice of 4 large limes
Maple syrup to taste
Salt to taste
Cotija queso (mexican hard
-cheese)

Prepare smoker for cold smoke. Place chickens on rack and cold smoke with
as little heat as possible for 15 to 20 minutes. Remove from smoker and

continued in part 2