Mexican Chocolate Wings Food

MEXICAN CHOCOLATE WINGS

Steps:

• 1. In a large frying pan brown the wings in the oil for about 5 minutes till they start to brown, drain on paper towels. Set aside.
• 2. In a heavy sauce pan cook the next 8 items on a very low heat stirring till the chocolate has melted and the sauce is thick and smooth. You'll need to watch this because the chocolate will burn if it is not watched. Adjust the seasonings as needed to your personal taste. I usually add more heat....by adding more hot sauce. We like things hot but you can adjust these to suite you.
• 3. Toss the wings with the sauce, spray the baking pan with a no stick product or line the pan with parchment paper, then put the wings in the baking pan and bake in a pre heated oven at 375 till the wings are dark and bubbly and hot... about 20 - 25 minutes "depending on your oven." You don't need any dipping sauce with these...they are messy and delicious. I serve these with a simple salad bread and a cold beverage.

GRILLED CHICKEN WINGS RECIPE

Steps:

• To prepare the Grilled Chicken Wings, into a bowl combine the garlic, sweet chilli sauce, tomato puree, chilli flakes, rosemary, honey, lemon juice, oil and salt.
• Now add the chicken into this marinade mixture and allow it to rest for about 45 minutes to an hour.
• Heat some 2 tablespoons of oil in a grill pan and grill the chicken wings on medium to high heat, flipping frequently and brushing with the marinade for 15-20 minutes or until cooked through.
• Serve Grilled Chicken Wings as an appetizer, along with Mexican Chilli & Cheesy Bean Dip Recipe (Refried Bean Dip Recipe)and a Chickpea Orange Salad Recipe with Sun Dried Tomatoes.

MEXICAN MOLE SAUCE

Steps:

• Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to a gravy boat or pour directly over food to serve.

MOLE POBLANO WITH CHICKEN WINGS

Steps:

• For the chiles: The day before making the mole, remove the stems and seeds from the chiles; rinse the chiles and pat dry. Heat the oil in a large skillet, then add the chiles (in batches if necessary) and fry until glossy, about 4 minutes. Drain and place in a Dutch oven. Cover with 10 cups hot water, then add the vinegar and let stand overnight, covered.
• The next day, drain the chiles, then pat dry and reserve the soaking liquid.
• For the mole sauce: Preheat a grill pan over medium-high heat.
• Add the oil and chiles to a wok or a very large saute pan and turn the heat on medium-high heat. Once the oil is heated, remove the chiles to a plate, leaving the oil in the wok.
• Add the blanched almonds, peanuts, sesame seeds, pepitas, black peppercorns, anise seeds, cloves and cinnamon stick to the wok and toss to combine and toast, about 2 minutes.
• Grill the tomatoes, corn tortillas, bolillo roll and onion until each are charred on both sides. Remove from the pan and add directly to the toasted spices. Add the cocoa nibs, raisins, Mexican chocolate, mint and parsley and stir to combine, allowing the chocolate to melt.
• Carefully add the wok ingredients to a blender and slowly blend. Taste and adjust the seasoning as needed with salt.
• Pour the sauce into a medium saucepan along with the chicken stock and 1/2 cup reserved chile liquid and turn the heat to medium. Once at a simmer, adjust the seasoning with salt.
• For the wings: Preheat the oven to 400 degrees F. Line a sheet pan with foil and place an oven-safe rack on top of the foil. Coat the rack with cooking spray.
• Place the chicken wings in a large bowl along with the oil, cumin and smoked paprika and sprinkle with salt and pepper. Toss the wings until coated. Arrange the chicken wings in a single layer on the rack. Bake until crispy and golden brown, about 30 minutes.
• Place the wings in a very large bowl and cover with the mole sauce. Carefully toss until each wing is evenly coated.
• Add the wings to a platter and top with the parsley and pomegranate seeds.

19 MEXICAN DESSERTS (QUICK + EASY RECIPES)

Steps:

• Select from these 19 Mexican desserts that you can quickly prepare
• Serve up and enjoy

MEXICAN "MOLE" RUB

Steps:

• Combine all ingredients and mix to blend.
• Can be stored in a jar away from light for 3 months.

ANOTHER MEXICAN CHICKEN WINGS

Steps:

• Arrange wings on a baking sheet and bake at 350 for about 1/2 hour.
• Mix remaining ingredients together and toss with the wings.
• Return the wings to over and bake for an additional 15 minutes.