Text 12861, 115 rader
Skriven 2014-05-02 06:51:18 av Dave Drum (1:261/38)
Ärende: Chile 6148
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mole Poblano De Pollo
 Categories: Chilies, Poultry, Chocolate, Fruits, Nuts
      Yield: 4 Servings

MMMMM--------------------------CHILIES-------------------------------
      4    Chilies mulatos
      2    Chilies anchos
      3    Chilies pasillas
    1/4 c  Lard
           Warm water; to cover

MMMMM--------------------------CHICKEN-------------------------------
      4 lb Chicken
      4 tb Lard
      1 sm Carrot; sliced
      1 sm Onion; sliced
      1 cl Garlic; peeled
      1 tb Salt
      3    Peppercorns
           Water to cover
    1/2 c  Water
    1/4 c  Lard
    1/4 c  Tomatillos; drained
      2    Cloves
      5    Peppercorns
      1    (1/2") cinnamon stick
    1/8 ts (ea) cilantro seeds aniseed,
           - toasted together
    1/2 tb Reserved chile seeds;
           - toasted separately
      3 tb Sesame seeds; toasted
      2 cl Garlic; toasted
      3 tb Lard
      1 tb Raisins
     10    Unblanched almonds
      1 oz Pumpkin seeds
      1    Stale corn tortilla
      3    Stale French bread croutons

  The day before, slit the chilies open with a knife and
  remove the seeds and veins, reserving at least 1/2
  tablespoon of the seeds. Heat the lard and quickly fry the
  chilies on both sides. Take care that they do not burn,
  and be careful how you inhale the fumes, unless you want a
  seared windpipe. Put the chilies into a bowl, cover them
  with water, and leave them to stand overnight.

  ON SERVING DAY: preheat the oven to 325øF/163øC.

  Cut the chicken into serving pieces. Set the giblets
  aside. Melt 3 tablespoons lard and brown the chicken
  pieces well. Drain off the excess fat. Cover the pan and
  braise the chicken in the oven, without liquid, until it
  is tender - 40 to 60 minutes, depending on toughness. Put
  the giblets into the pan with the rest of the ingredients.
  Cover them with water and bring them to a boil. Lower the
  flame and simmer for 1-1/4 to 1-1/2 hours. Strain the
  broth and set it aside.

  When the chicken is cooked, pour off the juices in the pan
  and set them aside to cool, then skim off the fat and add
  them to the giblet broth. Set it aside. Blend the chilies
  with the water until smooth - you may have to do them in
  two or three lots but try not to add more water. Melt the
  lard, and when it is hot but not smoking, cook the chili
  puree over a medium flame for about 10 minutes, stirring
  it all the time. Keep a lid handy, as it will splatter
  about. Set it aside. Put the tomatillos in a blender or
  food processor.

  Put the spices into a spice grinder and add the toasted,
  cooled seeds, reserving 2 tablespoons of the sesame seeds
  for later use. Grind the spices and seeds finely and
  transfer them to the blender jar. Add the toasted garlic
  to the blender jar.

  Melt three tablespoons of lard in the frying pan and fry
  the raisins briefly, just until they puff up, and transfer
  them with a slotted spoon to the blender jar. In the same
  pan fry the almonds, stirring them all the time, until
  they are well browned. Remove with a slotted spoon and
  crush them a little before adding them to the blender jar.
  In the same pan fry the pumpkin seeds lightly, but have a
  lid handy, as they pop about explosively. Remove with a
  slotted spoon and add to the blender. In the same pan fry
  the tortilla until very crisp. Remove with a slotted spoon
  and crush it a little before adding it to the blender. In
  the same pan fry the bread until crisp, then remove with a
  slotted spoon and crush. Add it to the blender jar. Blend
  all the ingredients together until they form a smooth
  paste. If it is absolutely necessary to add some liquid to
  blend it effectively, then add a little chicken broth.

  Add the blended mixture to the chile sauce and cook over a
  brisk flame for about five minutes, stirring the mixture
  constantly. Break the chocolate into small pieces and add
  it to the mixture. Continue cooking the _mole_ for about
  10 minutes more, stirring it all the time so it does not
  stick. Add the broth and continue cooking the _mole_ for a
  minimum of 40 minutes. Add salt as necessary, then add the
  chicken pieces and heat them through. Serve individually,
  sprinkled with some of the reserved toasted sesame seeds.

  The Cuisines of Mexico: Diana Kennedy

  Uncle Dirty Dave's Archives

MMMMM

... Platitude: an idea (a) admitted to be true by everyone, and (b) isn't true.

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