Text 33782, 112 rader
Skriven 2013-02-17 07:35:24 av Dave Drum (1:261/38)
Ärende: Chile 2216
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken In Mole, Puebla Style - Pt 1
 Categories: Latino, Sauces, Poultry, Chilies, Fruits
      Yield: 8 servings

      4 lb Chicken pieces; skin on
           Sea salt & ground black
           - pepper
      2 tb Sesame seeds; toasted,
           - garnish
           White rice

MMMMM------------------------MOLE POBLANO-----------------------------
      9    Mulato chilies *
      7    Pasilla chilies *
      6    Ancho chilies *
      1 c  + 9 tb oil or lard +
           - additional as needed
      5    Tomatillos; husked, cooked
           - until soft **
      5    Whole cloves
     20    Whole black peppercorns
      1    Inch piece of Mexican
           - cinnamon stick ***
      1 tb Seeds from the chilies;
           - toasted
    1/2 ts Anise seeds; toasted
    1/4 ts Coriander seeds; toasted
      8 tb Sesame seeds; toasted
      4 cl Garlic; roasted
      3 tb Raisins
     20    Whole almonds; blanched
    1/4 c  Pumpkin seeds ****
      2    Corn tortillas; torn in
           - pieces
      3    Stale French rolls; in 1"
           - slices
      7 c  Reserved chicken broth; as
           - needed
  1 1/2 oz Mexican chocolate; chopped

  Makes 9 cups sauce.

  * Mulato, pasilla, and ancho chilies are three varieties
  of dried chilies often used in Mexican cooking. The ancho
  chile (a poblano that has ripened to a dark red color and
  dried) is rust-colored, broad at the stem and narrowing to
  a triangular tip. The mulato, a relative to the poblano,
  is dark brown and triangular. The shiny black pasilla
  chile, a dried chilaca chile, is narrow and five to six
  inches long. Good quality chilies should be fragrant and
  pliable. Wipe them carefully with a damp cloth or a paper
  towel to remove any dust.

  ** Tomatillos are often referred to as "green tomatoes,"
  but are members of the gooseberry family. To prepare
  tomatillos for the salsa, remove their papery husks and
  rinse away their sticky outer coating. Or, canned whole
  tomatillos are available under the San Marcos brand.

  *** Mexican cinnamon, known as canela, is the bark of the
  true cinnamon tree, native to Sri Lanka. It is sold in
  very thin and somewhat flaky curled sticks and is much
  softer than the more common variant of cinnamon, which
  comes from the bark of the cassia tree.

  **** Also known as pepitas, the pumpkin seeds used in
  Mexican cooking are hulled. When frying or toasting
  pumpkin seeds in a dry skillet, keep a cover handy, as
  they will pop like popcorn.

  In a large stock pot, parboil the chicken in water
  seasoned with salt and pepper to taste. Drain, reserving
  cooking broth, and refrigerate until ready to assemble the
  dish.

  Prepare the Mole Poblano. Clean the chilies by removing
  stems, veins, and seeds; reserve 1 tablespoon of the
  seeds. Heat 1/2 cup of the oil in a heavy skillet until it
  shimmers. Fry the chilies until crisp, about 10 to 15
  seconds, turning once; make sure they do not burn. Drain
  on paper towels. Put the chilies in a nonreactive bowl,
  cover with hot water, and set aside for 30 minutes. Drain
  the chilies, reserving the soaking water. Puree the chilies
  in a blender with enough of the soaking water to make a
  smooth paste. It may be necessary to scrape down the sides
  and blend several times to obtain a smooth paste. In a
  heavy Dutch oven heat an additional 1/2 cup oil over
  medium heat and add the chile puree (be careful - it will
  splatter). Cook for about 15 minutes, stirring often.
  Remove from heat and set aside.

  CONTINUED to Part Two

  By Tom Gilliland, Miguel Ravago, and Virginia B. Wood;
  Fonda San Miguel: Thirty Years of Food and Art

  Epicurious  | April 2007

  Yield: Makes 8 servings

  MM Format by Dave Drum - 15 December 2012

  Uncle Dirty Dave's Archives

MMMMM

... To read without reflecting is like eating without digesting. - Edmund Burke

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 * Origin: Prism bbs (1:261/38)