Text 14500, 105 rader
Skriven 2014-06-27 06:57:54 av Dave Drum (1:261/38)
Ärende: Chile 6687
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mole Poblano De Guajolote (Chicken in Chili & Chocolate S
 Categories: Poultry, Chocolate, Chilies, Nuts, Vegetables
      Yield: 5 Servings

      6    Dried ancho chilies
      4    Dried mulato chilies
      4    Dried pasilla chilies
      2    Whole cloves
      4    Black peppercorns
        pn Anise or fennel seeds
      4    Coriander seeds
      1    Inch piece of cinnamon stick
      2 tb Sesame seeds
  1 1/2 lg Onions
      6 cl Garlic
      3 tb Lard
      4 tb Blanched almonds; chopped
      4 tb Shelled peanuts
      4 tb Raisins
      1 lb Tomatoes; peeled, seeded,
           - chopped
      1    Stale tortilla; shredded
      1 lg Chicken; in serving pieces
      1 tb Salt
      3    Squares dark, bitter,
           - chocolate

  This festive Mexican dish is famous as one of the few
  dishes were meat and chocolate meet. The chilies specified
  are all dried red varieties, each with their own subtle
  contribution to the mole, or chili sauce. Its slight
  sweetness goes well with either a Vienna-style lager such
  as Thomas Kemper Amber, or a classic dunkel lager such as
  Thomas Kemper Bohemian Dunkel.

  "THE SAUCE"

  Traditionally the sauce is prepared two to three days in
  advance, to allow the flavors to blend.

  Using a sharp knife, slit the chilies open lengthwise and
  discard the stems and seeds. Tear the chilies into pieces,
  place them in a bowl and add enough boiling water just to
  cover them. Soak for 30 minutes while you prepare the
  sauce.

  Toast the cloves, peppercorns, anise and coriander seeds,
  cinnamon and 1 tablespoon of the sesame seeds until they
  are fragrant. Then grind in a spice grinder or pound to a
  powder with a pestle and mortar.

  Chop 1 onion and 3 cloves garlic. Saute in the lard for 3
  minutes. Using a slotted spoon, transfer the onion and
  garlic to a blender or food processor. In the same pan,
  saute the almonds, peanuts, and raisins for 3 minutes,
  then lift out of the pan into the blender, along with the
  tomatoes, tortilla, spice mixture, and drained chilies.
  Blend to a coarse, thick puree, adding a little of the
  chilies' soaking water if necessary.

  Reheat the lard in the pan and cook the puree, stirring
  constantly, until the oil begins to rise to the surface.

  "THE DISH"

  Put the chicken in a pan with the salt, remaining half an
  onion, and three garlic cloves. Add water to cover. Bring
  to the boil and simmer until the chicken is cooked and
  tender (about 1 hour). Drain, reserving the stock.

  Reheat the spicy puree in a large casserole, and when it
  comes back to the boil add 1.25 cups of the chicken stock
  and the chocolate. Taste and correct the seasoning if
  necessary. Add the chicken pieces, cover the pan and
  simmer over gentle heat for 20 - 30 minutes, stirring
  occasionally and adding more stock if necessary.

  Toast the remaining sesame seeds until fragrant, and
  sprinkle over the mole before serving.

  Serve with hot tortillas, guacamole, rice and frijoles
  refritos (a chunky puree of red kidney beans, pinto or
  black beans, with onions and; you guessed it!; lard).

  "SERVING"

  The recipe is drawn from a selection in MICHAEL JACKSON'S
  BEER COMPANION, which is available in America from Running
  Press (Philadelphia) and in Britain from Mitchell Beazley
  (London).

  From: www.pyramidbrew.com recipes section.

  From: Sam Lefkowitz | 23 Jan 1997

  Uncle Dirty Dave's Archives

MMMMM

... Man is born to eat. - Craig Claiborne

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