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meat from smoked Guinea hens or chickens. Use bones to make stock.
(See note below for instructions on making stock before making
the sauce.) Refrigerate meat until time to make sauce.
Prepare
chiles the day before. Stem and seed all chiles. Fry them in
oil, drain and soak in hot water overnight. (The longer they
soak the less bitter they are.)
When
ready to make recipe sauté onions and garlic in oil until
tender and brown, draining as much oil as possible.
In
a blender, put onions, garlic, chiles (squeeze out as much water
as possible), all ground spices, enough stock to help with blending
and vinegar. Blend until smooth and strain through a medium
mesh sieve.
Heat
2 tablespoons oil in skillet until hot, add purée and
stir constantly until burgandy in color. Add orange juice, remaining
stock except 1 cup and bay leaves, and simmer fo 1 hour.
Season
with salt and sugar. Thin with remaining stock if needed. Remove
bay leaves. Add in shredded meat and bring just to a boil.
To
serve: Spoon over warmed corn tortillas or with cornbread.
Add optional garnishes, as desired.
For
stock: Place Guinea hen or chicken bones in 1 1/2 gallons
chicken stock with about 1 cup each coarsely diced carrots,
onions, and celery. Simmer for at least 2 hours. Strain and
cool. Yields about 1 gallon.
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