Beleive this is a Bayless recipe,

Mixiote de Pollo

The holy trinity of chiles:
6 ancho chiles
8 guajillo chiles
4 pasilla chiles

2 teaspoon coarse salt, plus more to soak the chiles
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
1/8 teaspoon cumin seeds
1/2 teaspoon Mexican oregano, dried
1 bay leaf
8 whole cloves
4 cloves garlic
2 teaspoon coarse salt
1 tablespoon white vinegar
3-4 chicken drumsticks
3-4 chicken thighs
3 fresh or dried avocado leaves
fresh spinach for serving


Toast chiles in a dry, hot comal or cast iron skillet over medium-high heat
until pliable, about 3 to 5 minutes; turn often to prevent burning. Remove
seeds and veins from chiles and discard. Soak each type of chile separately
in hot, salted water to cover for about 20 minutes. Drain, and reserve
liquid.

Grind marjoram, cumin seeds, oregano, bay leaf, thyme, and cloves in a
molcajete or spice grinder.

In batches, combine drained chiles, ground herbs, garlic, salt, vinegar, and
1/2 cup chile soaking liquid in blender. Transfer to a large bowl. Add
chicken, and marinate for at least 1 hour, preferably overnight.

Cook the chicken and serve on a bed of the spinach

On Mar 6, 3:36 pm, "Gunner" > wrote:
> Beleive this is a Bayless recipe,
>
> Mixiote de Pollo
>
> The holy trinity of chiles:
> 6 ancho chiles
> 8 guajillo chiles
> 4 pasilla chiles
>


Just curious, and I would prefer your three I think, but isn't it a
more common trio of chiles to have either ancho or pasilla as the
"flavor" chile, and use chile de arbol for some heat as the third? I
seem to see a lot more recipes like that.

"redietz" > wrote in message
...
> On Mar 6, 3:36 pm, "Gunner" > wrote:
>> Beleive this is a Bayless recipe,
>>
>> Mixiote de Pollo
>>
>> The holy trinity of chiles:
>> 6 ancho chiles
>> 8 guajillo chiles
>> 4 pasilla chiles
>>
>
>
> Just curious, and I would prefer your three I think, but isn't it a
> more common trio of chiles to have either ancho or pasilla as the
> "flavor" chile, and use chile de arbol for some heat as the third? I
> seem to see a lot more recipes like that.
>
Good question. I think the answer is use what you have and/or what you
like.
This link gives some subs:
http://www.foodsubs.com/Chiledry.html#ancho%20chile
Me, I am not so fond of the de Arbols/Cayenne type chiles, I also do not
put so many guajillos in my sauce. mine is more equal i.e.3-4 each.

Didn't find anything in a quick glance in any of Bayless' books but here is
what I found on the Holy Trinity combo on line:

http://www.purcellmountainfarms.com/...o%20Chiles.htm
Pasilla Negros, combined with the Ancho and Guajillo, form the holy trinity
of chiles

http://www.coolchile.co.uk/Merchant2...gory_Cod e=D1
Ancho...One member of the "Holy Trinity" group of chiles used in making mole
sauces, the other 2 being mulatos and pasillas.

http://www.thespicehouse.com/spices/...o-chile-pepper
Pasilla teams with ancho and mulato chiles (a version of ancho) to form the
"holy trinity" used in making moles.

http://gourmeton.com/pepper-and-peppercorns/36.html and
http://www.mexgrocer.com/13004.html
The ancho along with the mulato and the true pasilla form the "holy trinity"
of chiles. Grown In the Puebla region, central valley of Mexico, (Mexico
City region) and California. (Chile colorado).

http://www.recipehound.com/chile_dried.html
The ancho together with the mulato and the true pasilla form the "holy
trinity" of chiles used to prepare the traditional mole sauces. The ancho is
sold in three grades of quality in Mexico; primero is the highest grade and
consists of the largest, thickest-fleshed chiles (pictured opposite).
Mediano is the medium grade, while ancho is the basic grade. Indispensable
for making sauces and moles. Can be purchased in powdered form.

http://www.mccormick.com/content.cfm?id=10072
The Ancho Chile together with the Mulato and Pasilla chiles form the "holy
trinity" of chiles used to prepare mole sauces.

The Great Chile Book : http://tinyurl.com/24gj95
The Ancho, the Mulato and Pasilla ( note it distinguishes the Pasilla as a
chilaca, not to be confused with an Ancho or Mulato being called a Pasilla)

On Mar 7, 2:36 pm, "Gunner" > wrote:

> Good question. I think the answer is use what you have and/or what you
> like.
> This link gives some subs:http://www.foodsubs.com/Chiledry.html#ancho%20chile
> Me, I am not so fond of the de Arbols/Cayenne type chiles, I also do not
> put so many guajillos in my sauce. mine is more equal i.e.3-4 each.
>

I'm with you on that. I find it really hard to process the guajillos
fine enough that there aren't pieces of skin. If I then strain to get
rid of the pieces guajillo skin, I get too runny of a mixture. (I
don't seem to have the same problem with cascabels, but they're just
as thin walled.) How do you deal with that?


I'm perfectly happy with any combination of ancho/mulato/pasilla/negro/
etc.

"redietz" > wrote in message
...
> On Mar 7, 2:36 pm, "Gunner" > wrote:
>
>> Good question. I think the answer is use what you have and/or what you
>> like.
>> This link gives some
>> subs:http://www.foodsubs.com/Chiledry.html#ancho%20chile
>> Me, I am not so fond of the de Arbols/Cayenne type chiles, I also do
>> not
>> put so many guajillos in my sauce. mine is more equal i.e.3-4 each.
>>
>
> I'm with you on that. I find it really hard to process the guajillos
> fine enough that there aren't pieces of skin. If I then strain to get
> rid of the pieces guajillo skin, I get too runny of a mixture. (I
> don't seem to have the same problem with cascabels, but they're just
> as thin walled.) How do you deal with that?
>
>
> I'm perfectly happy with any combination of ancho/mulato/pasilla/negro/
> etc.



I haven't found cascabels in a while up here. I have been using Habaneros
more lately but just one or two (seeded) with fruits, fish and fowl dishes.

Check Rolly's site, I don't recall if Dona Martha addresses the point ot
thickening. For my sauce, I get a pan pretty hot and then pour the liquid
in to "fry" the liquid to concentrate it, but watch to ensure you don't burn
it; bad, bad taste. I fry tomato paste also to get a bit more flavor in my
ragu .

My sauces have a Northern NM (Puebloan) style. Sometimes I thicken a chile
sauce up by mixing a tablespoon or so of masa with just enough oil or
butter to make a paste and then wisking the paste in to the chile. It does
add a different taste to the sauce. I am not so much a purist that I will
not use flours to thicken and give unique tastes, Mesquite Bean, Blue Corn,
Masa de Maize, Pecan and even Pinon (Pine) nuts ground into a paste or
pumpin/squash seed from the bulk food aisle that I have put into the spice
grinder. After all the Mexicans use sesame, raisins and such in their
moles(sauces) yes? So they can't be that more "authentico" than the
Puebloans. These flours are nutritionaly unique critters with lots of
Omega 3s and fiber as well as a great thickner and great taste. Mesquite
flour may hold the key to reducing diabetes in the Pueblo Tribes.