This super easy, Mexican-inspired soup is delicious and can be made with basic pantry ingredients. To make more of a meal, I served the soup with a green salad and quesadillas stuffed with green chiles, cheese and corn…Olé!

I substituted a teaspoon or so of chopped chipotle chile with some adobo sauce for the chopped jalapeno, which added a nice smoky flavor to the soup. Look for canned chipotle chiles (chipotle en adobo) in the Mexican foods section of your grocery store, or follow the recipe and use chopped jalapeno chiles. Either way, you’ll have a great soup!

Season the soup to taste with salt and pepper, and garnish with feta cheese and chopped cilantro. Enjoy!

Black Bean Soup with Cumin and Jalapeño
-recipe from Bon Appétit Magazine

Yield: Makes 4 servings

2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 to 2 teaspoons chopped jalapeño chile with seeds, divided
2 15- to 16-ounce cans black beans, undrained
1 15-ounce can petite diced tomatoes in juice
1 1/2 cups low-salt chicken broth

Chopped fresh cilantro
Chopped green onions
Crumbled feta cheese

Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.

Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.

Tags: black bean soup with cumin and jalapeno, black beans, cumin, jalepeno pepper, Mexican, Quick Cooking, soup

One of the things I love about September is the potpourri of ripe veggies available at farm stands and farmers’ markets. Last week, I visited my local farm stand and purchased all the makings for these tasty quesadillas that are stuffed and garnished with a medly of fresh corn, chile peppers, summer squash and tomatoes. The quesadillas make a great lunch or light dinner…Yum!

For the chiles, I used a combo of four different peppers I got at the farm stand that ranged from mild to spicy. I chopped enough of them to equal 1 cup. I also sauteed some Walla Walla onions along with the veggies for added flavor. Since I didn’t have chipotle chile powder, I substituted a little chopped chipotle pepper in adobo sauce…it added a nice smokiness to the vegetable mixture. Enjoy!

Farmers’ Market Quesadillas
-recipe from Fine Cooking Magazine
 
These quick quesadillas are loaded with the best of the season: summer squash, fresh corn, and diced tomatoes. Fresh chiles and chipotle powder add depth and give the dish some smoky heat. Yields 4 quesadillas.

5 Tbs. vegetable oil
1 cup small-diced fresh, mild chiles, such as Anaheim or poblano (from about 2 large chiles)
1-1/2 cups small-diced summer squash (from about 2 small zucchini, yellow squash, or yellow crookneck)
Kosher salt and freshly ground black pepper
1 cup fresh corn kernels (from 2 medium ears)
1/8 tsp. chipotle chile powder
1 cup diced tomato (from 2 small tomatoes)
1/4 cup chopped fresh cilantro
1 Tbs. fresh lime juice
Four 9-inch flour tortillas
2 cups grated sharp cheddar (8 oz.)
Sour cream for serving (optional)

Heat the oven to 200°F. Fit a cooling rack over a baking sheet and put in the oven.

Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until hot. Add the chiles and cook, stirring, until soft, 3 to 4 minutes. Add the squash, season with salt and pepper, and cook, stirring, until the squash softens and starts to brown, 3 to 4 minutes. Stir in the corn and chipotle powder and cook 2 minutes more. Spoon into a bowl, let cool for a few minutes, and then fold in the tomato, cilantro, and lime juice. Season to taste with salt and pepper. Set aside 3/4 cup of the mixture.

Lay several layers of paper towel on a work surface. Wipe out the skillet, put it over medium-high heat, and add 1 Tbs. of the oil. When it’s hot, put one tortilla in the pan. Quickly distribute 1/2 cup of the cheese evenly over the tortilla and about a quarter of the remaining vegetable mixture over half the tortilla. When the underside of the tortilla is browned, use tongs to fold the cheese-only side over the vegetable side. Lay the quesadilla on the paper towels, blot for a few seconds, and then move it to the rack in the oven to keep warm while you repeat with the remaining oil and tortillas. Cut the quesadillas into wedges and serve immediately with the reserved vegetable mixture and sour cream.

Tip: Chipotles are dried smoked jalapeños, and in any form they add an intriguing depth to dishes like these quesadillas. McCormick makes ground chipotle, and The Spice Hunter sells a crushed chipotle, which would be a fine substitute in this recipe; just add a bit more than you would of the ground.

Tags: Anaheim peppers, bell peppers, cheese, chiles, farmers' market quesadillas, Fine Cooking Magazine, fresh corn, Mexican, peppers, quesadillas, summer squash, tomatoes, tortillas, zucchini

This salsa rocks! If you’ve never made fresh salsa before, I highly encourage you to make a batch of it. You’ll be amazed at how easy it is to whip up and how delicious it is! Of course, starting with top quality ingredients (vine-ripened tomatoes) is key to a good salsa, while dry roasting the veggies in a pan is super simple and only takes a few minutes. Husband thinks I should make this recipe on a regular basis…I couldn’t agree more!

Don’t forget to season the finished salsa with salt (bland salsa just won’t do). Enjoy!

Salsa Quemada (Roasted Tomato Salsa)
-recipe from Epicurious.com | April 2010
Reprinted with permission from Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos by Deborah Schneider

A very useful salsa that is easy to make and keeps well. Firm, fresh Roma tomatoes are dry-roasted until soft and well charred on all sides (quemada literally means “burnt”), then pureed into a smooth salsa with sweet toasted garlic, fresh cilantro, and onion. Salsa quemada clings to the dryer and chunkier taco fillings, adding moisture and great flavor. It is also a classic table salsa, perfect to serve with tostadas and totopos.

Makes 2 1/2 cups

5 large Roma tomatoes, whole, not cored or cut in any way
1 serrano or jalapeño chile
2 cloves garlic, skin on
1/4 cup minced white onion
1 teaspoon salt, or to taste
1/2 bunch cilantro

Make sure your kitchen is well ventilated. Put a piece of aluminum foil in a heavy sauté pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, chile, and garlic cloves in the pan and dry-roast them on all sides until well charred and soft. The garlic and chiles will be done quickly; the tomatoes may take 10 minutes or longer to cook.

Peel the garlic and stem the chile. Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro. Pulse until the salsa is smooth and taste for seasoning. The salsa will keep, refrigerated, for several days. Reseason before use.

Tags: Amor y Tacos, cilantro, Deborah Schneider, garlic, homemade salsa, jalepeno, Mexican, roasted tomato salsa, salsa, salsa quemada, serrano, tomatoes

I love grilling recipes and am always looking for new ways to grill a meal. These Skirt Steak Fajitas are super easy and delicious! The steak is rubbed with a spice mixture which I then let marinate for a few hours before grilling it. Set out your favorite fajita makings (salsa, guacamole, etc.) and you’ve got a great dinner!

Skirt Steak Fajitas
-recipe from Williams-Sonoma.com
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).

Skirt steak is the best choice for quick marinating and grilling. It is well marbled, which makes it very flavorful, and slightly stringy, which makes it chewy—so be sure to slice it across the grain.

Serves 8.

1/4 cup olive oil 
1 small yellow onion, minced 
2 garlic cloves, minced 
3 Tbs. red wine vinegar  
1 tsp. chili powder 
1 tsp. ground cumin 
1 tsp. freshly ground pepper 
2 skirt steaks, about 4 lb. total, trimmed 
Salt, to taste 
8 large flour tortillas 
1/4 cup minced fresh cilantro  
2 cups guacamole
1 head lettuce, shredded  
1 cup fresh salsa  
1 cup pico de gallo salsa  
1 1/2 cups shredded Monterey jack cheese  
1/2 cup crema or sour cream  

In a bowl, whisk together the olive oil, onion, garlic, vinegar, chili powder, cumin and pepper.

Cut each steak crosswise into 3 or 4 pieces. There will be thicker pieces and thinner end pieces. Place the meat in a disposable aluminum roasting pan and generously season with salt. Pour the marinade over the meat and turn to coat well. Let stand for 5 to 10 minutes. Alternatively, dip the steaks in the marinade just before grilling.

Prepare a hot fire in a grill. Brush and oil the grill grate.

Remove the steaks from the marinade and pat dry with paper towels; discard the marinade. Grill the skirt steaks directly over high heat, turning once, 3 to 4 minutes per side for medium-rare, or until done to your liking. Meanwhile, wrap the tortillas in aluminum foil and place them on the side of the grill to warm.

Transfer the steak to a carving board, cover loosely with foil and let rest for 5 minutes. Slice the steaks across the grain into strips, toss with any accumulated juices from the carving board and mound onto a platter. Garnish with the cilantro and serve immediately with the tortillas, guacamole, lettuce, fresh salsa, pico de gallo, cheese and crema in separate dishes alongside.

Tags: Beef, grilling, guacamole, Mexican, pico de gallo, skirt steak fajitas, tacos

It’s been a while since I cooked a pot of beans but since I was having friends over for a fiesta-themed meal, I decided to pull out all the stops. Sure, you can always use canned beans as a side dish, but home-cooked beans are so much better! This recipe comes from chef Rick Bayless, an expert on Mexican cooking.

I chose to make pinto beans but you could use red beans, black beans or white navy beans. The recipe says not to use garbonzos, lentils or favas, though. I started with cooking a few pieces of bacon (which I reserved for another use) then used the bacon drippings for the beans. A chopped onion and a few quarts of water and the beans were ready for a few hours of simmering in a dutch oven on the stove. Once the beans were tender, I seasoned with salt, let them cool then refrigerated for use the following day.

I rewarmed the beans in a saucepan, added a 1/2 can of drained fire-roasted tomatoes and seasoned with a little more salt. The delicious pinto beans had a creamy texture, and were inexpensive and super easy to make.

Home-Cooked Beans (Stovetop, Slow Cooker or Pressure Cooker)
Frijoles de la Olla Tradicional o Moderna
-recipe from Mexican Everyday by Rick Bayless

My favorite beans are the ones that have gently bobbed about for hours in the slow-cooker—it keeps the liquid at jsut the right temperature for tender, creamy, intact morsels of earthy-sweet goodness. But the stovetop offers the same, if you keep the temperature low enough, use a heavy pot (preferably made of Mexican earthenware) and stir the beans from time to time. Or, if you’re in a hurry (and making fried beans and don’t care if the beans remain whole), you can fire up the pressure cooker. Many cooks in southern and Gulf-coastal Mexico match the rustic flavor of their beloved black beans with resiny epazote or anisey avocado leaves (hojas de aguacate); but not all cooks do, which means you can feel free to add one of them or not.

Makes 7 to 8 cups.

1 pound (about 2 1/2 cups) dried beans (any Phaseolus bean will work, from white navies to reds and blacks —I’m not talking about lentils, garbonzos or favas here)
2 tablespoons rich-tasting fresh pork lard, vegetable oil or bacon drippings
1 medium white onion, roughly chopped
1 large sprig fresh epazote or 2 fresh or dried avocado leaves if cooking black beans (optional)
Salt

Spread the beans on a baking sheet and check for stones, dirt clods or anything else you wouldn’t like to eat. Scoop into a colander and rinse. If using a slow-cooker, first pour the beans into a medium-large pot, pour in 2 quarts of water and bring to a rolling boil over high heat; then pour into the slow-cooker. For stove-top, pour the beans into a medium-large (4- to 6-quart) pot or a pressure cooker. Pour 2 1/2 quarts water into the pot or 2 quarts into the pressure cooker. Add the lard (or oil or bacon drippings), onion and, if using, the epazote or avocado leaves. (For best flavor, lightly toast the avocado leaves in a dry skillet.)

For the slow-cooker, allow at least 6 hours on high for the beans to become tender, though you can leave them cooking for up to 10 hours. For the pot, bring to a boil on high, then partially cover (unless you’re using an earthenware Mexican bean pot) and reduce the temperature to low (the liquid should show a barely discernible simmering movement); the beans should be tender in 1 1/2 to 2 1/2 hours, depending on the variety and their freshness. You may need to replenish some of the water during stovetop cooking to keep the beans floating freely. For the pressure cooker, follow the directions that came with your model; in mine, cooking takes 25 minutes.

When the beans are tender, stir in 1 1/2 teaspoons salt and simmer for a few minutes longer. Taste and season with additional salt if you think the beans need it. Remove the epazote or avocado leaves, if using, and the brothy beans are ready.

To Soak or Not: Mexican cooks don’t soak beans because they know that throwing out the soaking liquid isn’t a very good idea. It doesn’t do much to make them more digestible (only a steady diet of beans helps with that), and it makes the beans turn out pale in color and flavor.

TURNING A POT OF BEANS INTO DINNER: Cut 1 1/2 to 2 pounds of boneless pork shoulder roast into 1-inch cubes. Spread on a baking sheet and slide close up under a hot broiler. In about 5 minutes, when the meat is brown, turn over and brown the other side. Transer to a slow-cooker or large pot. Prepare the recipe as described, with the addition of the meat. Serve in deep bowls with salsa, a salad and warm tortillas.

Tags: beans, frijoles, home-cooked, Mexican, pinto beans, pressure cooker, Rick Bayless, slow cooker, stove-top

I love trying new recipes and am intrigued by “twists” on classic dishes. For this reason, I wanted to try out this recipe for Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce. Mole (pronounced mō-lā) is a type of sauce (or dish based on these sauces) that uses chili peppers as the common ingredient. Many moles are made up of over 20 ingredients. This simplified mole recipe is from award-winning chef Rick Bayless, who specializes in modern interpretations of traditional Mexican cuisine.

I really liked this mole. The pumpkin adds texture and creaminess without adding “pumpkin” flavor. I didn’t think it was that spicy, either, so don’t be afraid to try the recipe if you prefer mild foods (just use less chipotle chile). I used 1 large chipotle chile to make the mole and 2 chipotle chiles to make the glaze.  Next time I’d use 2 large chiptotles for the mole sauce. I served the dish with a mixture of steamed rice and corn. Yumm!

You could also turn this dish into really good enchiladas: corn tortillas, shredded chicken, jack cheese and the pumpkin mole sauce (instead of enchilada sauce).

I found the dried ancho chilesat Winco in the Mexican foods section. If you can’t find them in your grocery store, try a Latin American market or this link for ancho chiles.

Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce
- recipe by Rick Bayless, Bon Appétit Magazine

Yield: Makes 8 servings

2 dried ancho chiles,* stemmed, seeded, torn into large pieces

4 1/2 tablespoons vegetable oil
1 3-inch-diameter slice white onion (1/2 inch thick), separated into rings
2 garlic cloves, peeled
1 5x3x1/2-inch-thick slice country white bread, crust trimmed
3/4 cup drained canned diced tomatoes

3 1/2 cups low-salt chicken broth
4 canned chipotle chiles*

1 cup canned pure pumpkin
1/3 cup whipping cream
2 teaspoons dark brown sugar

8 skinless boneless chicken breast halves
Fresh cilantro sprigs
Lime wedges

Heat heavy large pot over medium heat. Add chile pieces; toast until aromatic and lighter in color around edges, pressing with potato masher or back of fork and turning pieces, about 2 minutes. Set aside one 2-inch piece of chile for garnish; transfer remaining pieces to medium bowl. Cover chiles in bowl with hot water; soak until soft, about 30 minutes.

In same large pot, heat 1 1/2 tablespoons oil over medium-high heat. Add onion rings and garlic. Sauté until brown, about 4 minutes. Transfer to processor, leaving oil in pot. Add bread slice to pot; cook until golden, about 30 seconds per side. Transfer bread to processor (reserve pot). Add tomatoes to processor. Puree mixture until smooth. Transfer tomato puree to small bowl (do not clean processor).

Drain ancho chiles and place in processor. Add 1/2 cup broth and 2 chipotle chiles. Puree until smooth.

Add 1 tablespoon oil to reserved pot. Heat over medium-high heat. Add ancho chile puree; cook until puree thickens and darkens, stirring often, about 1 1/2 minutes. Add tomato puree. Simmer until thick, stirring often, about 4 minutes. Whisk in pumpkin and 3 cups broth. Bring to boil. Reduce heat to medium-low. Simmer until mole thickens and reduces to 3 1/3 cups, about 30 minutes. Whisk in cream and sugar. Season to taste with salt.

Puree 2 tablespoons oil and 2 chipotle chiles in small processor or force through sieve to make thick glaze. Transfer to bowl. (Mole and glaze can be made 3 days ahead. Cover separately and chill.)

Prepare barbecue (medium-high heat). Rewarm mole. Spread chipotle glaze thinly over both sides of chicken breasts. Sprinkle chicken generously with salt. Grill until cooked through, about 5 minutes per side. Transfer chicken to plates. Spoon mole over each. Crumble reserved ancho chile piece; sprinkle over chicken. Garnish with cilantro sprigs and lime.

*Dried ancho chiles and chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

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Tags: ancho chiles, bbq, chipotle chiles, grilled chicken, Mexican, mole, onion, pumpkin, Southwestern, tomatoes

If you’re looking for an adventurous new dish to try than give this recipe a whirl! There’s definitely a lot of flavor and texture going on in these fajitas: spiciness from the chorizo, sweetness from the yam and crunch from the lime-marinated red onions.

The recipe calls for using fresh chorizo sausage, not the smoked Spanish chorizo. I don’t know if all fresh chorizo is spicy but mine had a nice kick to it. I suppose you could use taco-seasoned ground beef or ground turkey if you didn’t want to use chorizo. 

I substituted queso fresco (a mildly flavored Mexican cheese) for the feta cheese because that’s what I had on hand. Also, feel free to substitute red and/or green bell peppers for the poblano chiles…your fajitas will still be great!

Chorizo, Poblano and Yam Fajitas with Lime-Marinated Red Onions
-recipe from The Bon Appétit Test Kitchen

Here, chorizo replaces the usual steak or chicken. Makes 4 servings.

2 cups paper-thin slices red onions
2 tablespoons fresh lime juice
2 cups 1/2-inch-thick sticks peeled yam (red-skinned sweet potato)
12 to 14 ounces fresh chorizo sausages (about 3), casings removed
2 fresh poblano chiles,* halved, seeded, cut into thin strips
8 7- to 8-inch-diameter flour tortillas
1 cup crumbled feta cheese

Toss onions and generous sprinkle of salt in medium bowl. Mix in lime juice. Set aside to marinate, tossing occasionally.

Meanwhile, place yam in microwave-safe bowl. Add splash of water. Cover; cook on high until tender, 3 to 4 minutes.

Sauté chorizo in large nonstick skillet over medium-high heat until cooked through, breaking into small pieces with fork, about 5 minutes. Transfer chorizo to bowl. Spoon off all but 1 tablespoon fat from skillet. Add chiles to skillet. Cover and cook until tender, stirring occasionally, about 4 minutes. Drain yam; transfer to skillet. Add chorizo and toss 1 minute to rewarm filling.

Cook 1 tortilla at a time directly over gas flame or in skillet until heated, 10 to 15 seconds per side.

Arrange tortillas on work surface. Spoon filling in strip down center of each. Top with cheese, onions, and sprinkle of lime marinade. Fold in sides of tortillas.

* Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.

Tags: chorizo, fajita, Feta cheese, flour tortillas, lime, Mexican, poblano chile, red onions, sweet potato, yam

Years ago, I had a great salad at a friend’s house. What made the salad great wasn’t the salad ingredients but the unusual dressing. I say unusual not meaning weird but more like unexpected because I’d never tasted a dressing like it before. Basically, it’s a Mexi-inspired vinaigrette. The dressing gets bold flavor from the chili powder, a bit of heat from the cayenne, a slight sweetness from the honey, and a tang from the red wine vinegar. Yumm! It makes a great salad for a Mexican, Tex-Mex, or Southwestern-themed meals.

I believe the dressing recipe came from an older Mexican Williams-Sonoma cookbook but I’m not sure which one. When I make this vinaigrette, the salad I serve it with includes: mixed greens, tangerines, avocado, jicama, red or green onions, tomatoes, red bell pepper, olives. Other additions could be corn, black beans and cilantro. Toss the salad with the dressing just before serving so you don’t get wilted greens. Enjoy!

Southwestern Vinaigrette
-recipe from a Williams-Sonoma cookbook (I think)

Makes about 3/4 cup.

1/4 cup red wine vinegar
3 tablespoons honey
1 1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
5 tablespoons olive oil
salt to taste

Whisk dressing ingredients together in a small bowl and toss with salad just before serving. Refrigerate leftover dressing.

Tags: cayenne pepper, chili powder, honey, Mexican, olive oil, red wine vinegar, salad dressing, salt, Southwestern, vinaigrette

This salsa rocks! It’s easy to make and can be served with tortilla chips or as a topping for grilled chicken, pork or seafood. YUMM! Husband was skeptical of the mango/avocade combo at first but after his first bite, he was blown away by all the flavor. He then kept commenting on how good it was. I served the chunky salsa liberally spooned over slices of grilled pork tenderloin that had been marinated in a combo of olive oil, orange juice, garlic, red wine vinegar, smoked paprika, cumin and salt/pepper. Delicious!

The only thing I did differently from the recipe was substitute 1/2 a seeded jalapeno for the habanero chile. Next time, I start with less salt then add if needed. The amount of seasoning will depend on the size of avocado and mango being used.

If serving the Mango and Avocado Salsa for company, you’ll probably want to double or triple the recipe because it will disappear quickly! After you make it, let me know how you served it. Enjoy!!!

Note: Always use caution when seeding spicy chiles like habaneros and jalapenos. The seeds and veins inside the chiles can cause skin irritation. There’s lots of info on the web about seeing chiles if you’re not sure.

Mango and Avocado Salsa
-recipe from Martha Stewart Everyday Food

1 avocado, halved, pitted, peeled, and diced medium
1 ripe mango, peeled, pitted, and diced medium
1 small red onion, diced small
1/4 cup finely chopped fresh cilantro leaves
1/2 to 1 habanero chile (stem and seeds removed), minced
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt

In a bowl, combine all ingredients. Makes 3 cups.

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Tags: avocado, cilantro, Dip, habanero chile, lime juice, mango, Mexican, olive oil, red onion, salsa, tropical

Mole, a Mexican specialty, is a rich, thick sauce with complex flavors. It is usually labor-intensive and includes a long list of ingredients. This quick version of a mole (pronounced MOH-lay) uses canned chipotle chilies and diced tomatoes to form the sauce for tender chunks of chicken. The smoky, spicy sauce includes chocolate, an ingredient commonly found in some moles. Don’t worry, the sauce doesn’t taste like chocolate…it just provides another layer of flavor.

After reading a few other mole recipes, I decided to add 1 teaspoon of oregano, 1 chopped clove of garlic and a dollop of peanut butter to my simmering Chicken Mole with Chipotles. The extra ingredients aren’t necessary but added just a little more flavor. A friend of mine who swung by right after the mole finished cooking got to try some. She loved it (and wanted seconds)! Husband and I loved it, too. The mole was spicy but not too spicy. Serve with steamed rice.

For other fun recipes, check out Foodie Friday.

Chicken Mole with Chipotles
-recipe from epicurious.com

Mole, a classic Mexican chili sauce, gets streamlined here. Chipotle chilies (available canned at Latin American markets and many supermarkets) add heat, while unsweetened chocolate provides subtle sweetness. Serve the stew in shallow bowls with steamed rice. Add an arugula, orange, and red onion salad and a basket of warm corn tortillas. For dessert, offer cinnamon-spiked hot chocolate and wafer cookies. Makes 4 servings.

6 skinless boneless chicken thighs, each cut into 3 pieces
2 tablespoons ground cumin

1 tablespoon olive oil
1 large onion, thinly sliced
2 14 1/2-ounce cans chili-style chunky tomatoes in juice
1 cup canned low-salt chicken broth
2 tablespoons minced canned chipotle chilies plus 1 tablespoon adobo sauce
1 ounce unsweetened chocolate, chopped

Coat chicken on all sides with cumin. Sprinkle with salt and pepper.

Heat oil in heavy large pot over medium-high heat. Add chicken; sauté until browned on all sides, about 5 minutes. Add onion and sauté until beginning to brown, about 3 minutes. Add tomatoes with juice, broth, chipotle chilies, adobo sauce, and chocolate and bring to simmer. Reduce heat to medium-low and simmer until chicken is cooked through and sauce thickens slightly, about 20 minutes. Season with salt and pepper; serve.

Tags: Chicken, chipotle chile, chocolate, cumin, Mexican, mole, peanut butter, tomatoes