Text 33783, 84 rader
Skriven 2013-02-17 07:35:24 av Dave Drum (1:261/38)
Ärende: Chile 2217
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken In Mole, Puebla Style - Pt 2
 Categories: Latino, Sauces, Poultry, Chilies, Fruits
      Yield: 8 servings

           DIRECTIONS CONTINUE

  Puree the tomatillos in a blender In a coffee or spice
  grinder, grind the cloves, peppercorns, cinnamon, and
  toasted seeds. Add the seed mixture and the garlic to the
  pureed tomatillos and blend until smooth. Set aside.

  Heat 6 tablespoons of the oil in a heavy frying pan. Fry
  each of the following ingredients and then remove with a
  slotted spoon: the raisins until they puff up; the almonds
  to a golden brown; the pumpkin seeds until they pop. If
  necessary, add enough oil to make 4 tablespoons and fry
  the tortilla pieces and bread slices until golden brown,
  about 15 seconds per side; remove from the skillet with a
  slotted spoon. Add raisins, almonds, pumpkins seeds,
  tortillas, and bread to the tomatillo puree and blend,
  using 1 to 2 cups of the reserved chicken broth, as
  needed, to make a smooth sauce. This may have to be done
  in batches. In a heavy Dutch oven, heat 3 tablespoons of
  the oil over medium heat. Add the chile puree, the
  tomatillo puree, and the Mexican chocolate (be careful -
  it will splatter). Cook over medium heat for about 15
  minutes, stirring often. Add the remaining 5 cups of
  chicken broth, cook over low heat for an additional 45
  minutes, stirring often enough to prevent the mixture from
  scorching on the bottom. During the last 15 minutes of
  cooking time, add the parboiled chicken and heat through.
  Garnish with toasted sesame seeds and serve with white
  rice.

  Chef Ravago shares his tips with Epicurious: ·To seed
  dried chilies, use a sharp paring knife to make a slit down
  the side and carefully scrape out the seeds. It's a good
  idea to wear gloves when handling chilies. According to
  Ravago, you can vary the number of each chile you use, so
  long as the total number equals 22, but only use pasilla,
  mulato, or ancho chilies. Do not substitute another type.

  ·Making mole is a time-consuming process, but Chef Ravago
  warns against taking shortcuts; otherwise, the mole will
  have an off taste. For instance, the recipe calls for
  toasting each type of seed individually. This is done to
  intensify and lock in the flavor of each, as the heating
  process brings the oils to the surface. If you heat all
  types of seeds together, the flavors will become mixed,
  resulting in a muddy-tasting mole.

  ·To make the most of your efforts, prepare a double batch
  of mole, serving a portion and keeping the rest to freeze.
  According to Ravago, the mole will keep frozen for up to a
  month. Simply thaw and reheat. If the texture is grainy
  after reheating, simply reblend the sauce.

  ·For easier serving, chunks of boneless, skinless chicken
  can be used. The recipe calls for parboiling, but you can
  prepare the chicken in any number of ways, Ravago says,
  either baked, roasted, or grilled. You can even use a
  purchased rotisserie chicken. Or, Ravago says, you can
  substitute duck, quail, turkey, or any kind of poultry for
  the chicken.

  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

... Water, taken in moderation, cannot hurt anyone. - Mark Twain

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