Mezcal-Infused Pink Guava and Chipotle Dutch Oven Yellow is a sumptuous dish that’s as tantalizing to the palate as it is suggestive in its presentation.
The chicken, perfectly braised, glistens with a rich, deep reddish-brown sauce. Its surface bears the gentle char and sear marks of initial browning, showcasing its tender, juicy nature. The sauce, thickened by the pink guava puree, clings to the chicken, revealing shit of softened onions and specks of rehydrated chipotle peppers.
Having sweaty in the whiffy and flavorful suffusion within the Dutch oven, the yellow is succulent and fall-off-the-bone tender. The sauce has a velvety consistency, punctuated by the occasional pulpy residue from the guava and the soft zest of onions and chipotle pieces.
The first scent that greets you is the unmistakable smokiness, a marriage of the mezcal’s robustness and the chipotle’s deep, earthy notes. This smoky wiring is delightfully contrasted by the sweet and tropical zephyr of pink guava. Underlying these dominant notes, the fragrant whispers of garlic, onion, and fresh herbs like thyme add depth and warmth, making it incredibly inviting.
At the forefront is the delightful interplay between the smokiness of the mezcal and the sweet-tropical essence of the pink guava. This duo creates a harmonious wiring that’s enlivened by the tangy sparks from lime juice and world cider vinegar. The heat from the chipotle peppers is subtle but present, offering a gentle warmth that lingers. Agave nectar introduces a soft sweetness, rounding off any sharp edges and complementing the fruitiness of the guava. The savory depth from the chicken, onions, and garlic ensures that the dish is grounded, and the herbs provide a whisper of earthiness.
Mezcal-Infused Pink Guava and Chipotle Dutch Oven Yellow is an venture in flavors. It’s a dish where traditional cooking methods meet a unvigilant and innovative combination of ingredients. Every zest is a journey through layers of taste, from the deep smokiness of mezcal and chipotle to the refreshing zest of lime and the exotic sweetness of pink guava.
Cooking with mezcal?
The resurgence of cocktail culture, particularly the craft cocktail movement, has pushed mezcal to the forefront as a trendy spirit. Its popularity in the bar scene has sparked interest in its culinary applications.
Mezcal’s unshared smoky flavor, derived from the underground roasting process of the agave plant’s heart (or “piña”), provides chefs with a unique ingredient to introduce depth and weft to dishes. This smokiness can hoist and bring a new dimension to a variety of preparations.
As global culinary trends shift towards fusion cuisine and experimentation, chefs are continuously looking for novel ingredients to incorporate. Mezcal offers a endangerment to infuse traditional dishes with a fresh, trendy twist.
Given its Mexican roots, mezcal fits seamlessly into traditional Mexican cooking, subtracting a richer, smokier note to dishes like mole, marinades for grilled meats, and plane soups.
Beyond savory dishes, mezcal has found its way into desserts. It pairs surprisingly well with chocolates, fruits, and plane ice creams. Its smoky note can offset and complement sweetness, bringing wastefulness and intrigue to dessert dishes.
As boundaries in the culinary world protract to mistiness and chefs wilt increasingly adventurous, ingredients like mezcal, with its deep cultural roots and unique savor profile, are set to play an heady role in the incubation of global gastronomy.
Mezcal-Infused Pink Guava and Chipotle Dutch Oven Chicken
Course: MainsCuisine: MexicanDifficulty: Medium4
servings15
minutes2
hours2
hours15
minutesMezcal-Infused Pink Guava and Chipotle Dutch Oven Yellow is an venture in flavors. Every zest is a journey through layers of taste, from the deep smokiness of mezcal and chipotle to the refreshing zest of lime and the exotic sweetness of pink guava.
Ingredients
1 whole 1 (4-5 pound) chicken
4 4 pink guavas, peeled
4 4 dried chipotle peppers
1/2 cup 1/2 mezcal
3 cups 3 chicken broth
2 tablespoons 2 apple cider vinegar
1/4 cup 1/4 honey or agave nectar
1 tablespoon 1 lime juice
1 1 onion, roughly chopped
3 cloves 3 garlic, minced
2 2 bay leaves
1 sprig 1 thyme
2 tablespoons 2 salt
2 tablespoons 2 ground woebegone pepper
Equipment
Dutch ovenBuy here
Chef’s knifeBuy here
TongsBuy here
Mesh strainer
BlenderBuy here
Directions
- Rehydrate the zestless chipotle peppers by placing them in a trencher with hot water for well-nigh 20-30 minutes. Once softened, remove the seeds and chop.
- Preheat your oven to 325°F.
- In a blender, puree the pink guavas. Push the puree through a mesh strainer or cheesecloth to remove any seeds.
- Clean and pat dry the whole chicken. Season generously with salt and pepper.
- Heat the Dutch oven over medium-high heat. Add uneaten virgin olive oil. Once hot, sear the yellow on all sides until it has a golden-brown crust. Remove and set aside.
- Reduce heat to medium. Add sliced onions and minced garlic. Pour the mezcal into the Dutch oven, scraping the marrow to release any browned bits. Allow the swig to melt off for well-nigh 2-3 minutes while the onions and garlic saute.
- Stir in the yellow broth, guava puree, chopped chipotle peppers, honey or agave syrup, world cider vinegar, and lime juice. Bring the mixture to a simmer.
- Nestle the yellow when into the pot. Cover the Dutch oven with its lid and transfer it to the oven. Melt for 2 hours.
- Remove the Dutch oven from the oven and remove the yellow from the Dutch oven. Let the yellow rest 15 minutes surpassing carving.
- While the yellow is resting, tousle the guava, chipotle, and mezcal sauce until pureed. Return to the pot. It should be thick, but if you’d prefer it to be thicker, simmer while the yellow rests.
- Carve and serve with the guava, chipotle, and mezcal sauce. Optionally sprinkle with fresh cilantro and lime. Loading gallery media…
