Text 34565, 103 rader
Skriven 2013-03-09 06:28:04 av Dave Drum (1:261/38)
Ärende: Chile 2383
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mole Poblano
 Categories: Sauces, Chilies, Vegetables, Fruits, Nuts
      Yield: 10 Servings

MMMMM----------------------ROASTED CHILIES---------------------------
    1/2 lb Mulato chilies; dried
    1/4 lb Ancho chilies; dried
      2 oz Pasilla chilies; dried
      1    Chipotle chile; dried

MMMMM---------------------ROASTED VEGETABLES--------------------------
      2 lg Onions; quartered
      1 md Tomato
    1/2 lb Tomatillos; husked, rinsed
      1    Head og garlic; halved
           - across
      2    (7") corn tortillas

MMMMM------------------SEASONINGS & THICKENERS-----------------------
    1/2 c  Sesame seed
      2 tb Salad oil
      1 sm Plantain; peeled, chopped
    1/2 c  Dry-roasted almonds
    1/2 c  Peanuts
    1/2 c  Prunes; pitted, chopped
    1/3 c  Raisins
      2    (2") Cinnamon sticks
      1 ts Coriander seed
      1 ts Anise seed

MMMMM--------------------ASSEMBLING THE MOLE-------------------------
      2 c  Chicken broth; strength
      4 oz Mexican chocolate **

  ** - or 4 oz. semisweet chocolate and 1/2 teaspoon ground
  cinnamon

  ***ROASTING THE CHILIES ***

  Lay dried mulato, ancho, pasilla, and chipotle chilies in
  a single layer in 10x15" pans. Bake in a 300øF/150øC oven
  until chilies smell lightly toasted and are flexible, 5-8
  minutes. While they are still warm, discard stems and
  shake out seeds.

  Rinse chilies and put in a large bowl; add 8 cups boiling
  water. Let stand until soft, 20-30 minutes. Drain; save
  liquid. Smoothly puree chilies, a portion at a time, in
  food processor or blender. Add a total 2 cups reserved
  liquid. (In processor, use a little liquid to get mixture
  moving; add rest when pureed.) Rub firmly through fine
  strainer into a bowl; discard residue. Use, or chill
  airtight up to 1 day.

  *** ROASTING THE VEGETABLES ***

  In a 10x15" pan, combine onions, tomato, tomatillos,
  garlic (cut side down), and tortillas. Bake in a 450'F.
  oven, turning occasionally, until the vegetables and
  tortillas have dark brown spots or edges. Let cool. Pull
  off vegetable skins and discard.

  Smoothly puree mixture in a food processor or blender;
  add a total of 1 cup reserved chili-soaking liquid, from
  step 1 (In processor, use a little liquid to get mixture
  moving; add rest when pureed.) Rub firmly through fine
  strainer into a bowl; discard residue. Use, or chill
  airtight up to 1 day.

  *** COOKING THE SEASONINGS AND THICKENERS ***

  In a 10x12" frying pan over medium heat, stir sesame seed
  until toasted, about 4 minutes; set aside.

  To pan, add oil, plantain, almonds, peanuts, prunes,
  raisins, cinnamon, coriander, and anise. Stir often over
  medium heat until mixture is richly browned, 10-15
  minutes. Smoothly puree mixture and sesame seed in a food
  processor or blender. Add remaining chili-soaking liquid,
  from step 1. (In processor, use a little to get moving;
  add rest when pureed.) Use, or chill airtight up to 1 day.

  *** ASSEMBLING THE MOLE ***

  In a 5-6 quart pan, mix chilies, vegetables, seasonings
  and thickeners, and broth. Bring to a simmer on medium
  heat; cover and simmer to blend flavors, about 2 hours,
  stirring often.

  Chop chocolate; mix with sauce until melted. Use mole as
  suggested, following; or chill airtight up to 1 week or
  freeze up to 3 months.

  Uncle Dirty Dave's Archives

MMMMM

... A gem cannot be polished without friction, nor man perfected without trials

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