Surfas Los Angeles

From the demo: Day of the Dead Foods
Recipe Courtesy of Maite Gomez-Rejon, ArtBites

Serves 8

½ pound chile mulato (about 10)
½ pound chile ancho (about 10)
½ pound chile pasilla (about 10)
¼ cup sesame seeds, toasted
½ cup peanuts, without skin
½ cup raisins
½ cup apricots
½ cup pecans
½ cup almonds
10 peppercorns
5 cloves
2 tablespoons Mexican oregano
1 stick cinnamon
3 plantains, very ripe
2 slices bread, toasted
3 corn tortillas, toasted
2 pounds tomato (about 4 large), chopped
1 head garlic
1 onion
5 tablets Mexican chocolate
salt and sugar to taste
peanut or canola oil
2 ½ pounds combination chicken breast, thighs and wings
2 cups chicken stock

1. Put the chicken into a pan with the onion, garlic, and herbs; cover with water and add salt to taste. Bring to a simmer and continue simmering until the chicken is just tender, about 20 to 25 minutes.  Set aside and reserve the poaching liquid.
2. Remove stems and seeds of chiles and brown on all sides.  Then place in hot water and when soft and pliable set aside.
3. Fry the plantains in oil and set aside.  Add the peanuts, bread and tortillas to the same pan to toast.  Set aside.
4. Separately cook the onion until translucent.  Add the garlic and chopped tomatoes and cook until soft.
5. Combine the chiles, plantains, peanuts, bread, tortillas, onions, garlic, tomatoes, raisins, apricots, almonds, peppercorns, clove, oregano and cinnamon and blend well.
6. Heat a stockpot over medium heat and add the oil.  When hot add the mixture and cook for 15 minutes, stirring constantly.  Add the chocolate and continue to stir until the melted.  Add about 2 cups of the reserved chicken stock, add chicken, heat through, taste and add salt and sugar as needed.  Serve with corn tortillas.

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