Text 14369, 106 rader
Skriven 2014-06-22 08:43:06 av Dave Drum (1:261/38)
Ärende: Chile 6632
==================
This recipe has longer than my "usual" line length so that I could get it all
within Meal Monster's one hundred line stricture - without splitting in twain.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mole Negro Oaxaqueno
 Categories: Poultry, Herbs, Chilies, Nuts, Fruits
      Yield: 10 Servings

      7 lb Chickens or turkey pieces
      2 sm Heads of garlic; scored
           - around the middle
      2 sm White onions; rough sliced
      6    Fresh mint sprigs
           Sea salt to taste

MMMMM--------------------------- SAUCE--------------------------------
    1/4 lb Chilhuacles negro or
           - guajillo chilies
      2 oz Chilies pasillas; (Mexican,
           - not Oaxacan)
      2 oz Chilies mulatos
    1/2 lb Tomatoes; broiled
      1 c  Water
      3    Whole cloves
      3    Whole allspice
      6    Fresh thyme sprigs; leaves
           - only
           +=OR=+
    1/4 ts Dried thyme
      2 tb Oaxacan oregano
           +=OR=+
      1 tb Mexican oregano
    3/4 c  Melted lard
    1/4 c  Sesame seed
    1/4 c  Shelled peanuts
     10    Unskinned almonds
    1/4 c  Raisins
      1 sm Onion; thick sliced
      1    Ripe plantain; skinned, in
           - thick slices
      2    Crisp-fried corn tortillas
      3 sl (thick) dried French bread
           - or semi-sweet roll
      2 oz Tablet Mexican drinking
           - chocolate
           Sea salt

  THE CHICKEN: Put the chicken into a saucepan with the garlic, onions,
  and mint. Add water to cover and salt to taste.  Bring to a simmer,
  cover the pan, and continue simmering until the chicken is just
  tender - about 35 minutes. Strain, reserving the broth.

  Remove stems from the dried chilies, if any, slit them open, and
  remove seeds and veins, reserving the seeds.  Toast the chilies for
  about 50 seconds on each side; if you're using guajillos, toast them
  longer, until they are almost charred - about 2 minutes. Rinse the
  chilies in cold water, cover with hot water, and leave to soak for
  about 30 minutes. Put the reserved chile seeds into an ungreased
  frying pan and toast over fairly high heat, shaking them around from
  time to time so that they brown evenly. Then raise the heat and char
  until black. Cover with cold water and set aside to soak for about 5
  minutes. Strain and put into a blender jar.

  Add the broiled tomatoes, unpeeled, to the blender jar along with the
  water, cloves, allspice, thyme, marjoram, and oregano.

  Heat some of the lard in a small frying pan and fry the sesame seed
  until a deep golden color - a few seconds.  Strain, putting the fat
  back into the pan and the seeds into the blender jar, and blend as
  smooth as possible.

  Fry the rest of the ingredients, except the chilies and chocolate,
  one by one, strain, and put into the blender jar, blending after each
  addition and adding water or broth as necessary to release the blades.

  heat 1/4 cup of the lard in the heavy pan in which you are going to
  cook the mole, add the blended mixture, and fry over medium heat,
  stirring and scraping the bottom of the pan from time to time, for
  about 15 minutes.

  Meanwhile, put a few of the chilies and about 2 cups of the water in
  which they were soaking into the blender jar and blend until smooth.
  When you have blended all the chilies, add them to the fried
  ingredients together with the chocolate and cook for 5 minutes
  longer. Add about 4 cups of the chicken broth and continue cooking
  for 35 minutes. (Skim the fat that forms on the top if you are going
  to make tamales or mole. It is added to color and flavor the masa.)
  Add more broth if necessary - the mole should just coat the back of a
  wooden spoon - along with the chicken and salt to taste; cook for 10
  minutes longer.

  Oaxacan Black Mole Serves 10 to 12

  The Art of Mexican Cooking

  From the collection of Jim Vorheis

  Uncle Dirty Dave's Archives

MMMMM

... Anyone can hold the helm when the sea is calm. -- Publilius Syrus

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)