Text 3584, 142 rader
Skriven 2013-08-17 15:37:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: mini picnic
===================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> Nancy and i had a good time

 CS> Dominos delivery her first night as I was late

Not every meal can be super fancy, a rare gourmet delight or from a
high end restaurant. There's not enough time or money. Loo and I
have partaken of Pizza Hut and KFC together as well as more
memorable meals; they just didn't get as much coverage here.

 CS> We got 2 dragonfruit
 CS> 16 live bluecrabs
 CS> We made lumpia

Now that all certainly makes up for Dominos.

Like lumpia this is delicious, time consuming but not difficult or
expensive.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Mole Amarillito Con Chochoyotes
Categories: Mexican, sauces, corn, dumplings, chicken
  Servings: 8

           MOLE SAUCE:
      2    ancho chiles and
      2    guajillo chiles, rinsed,
           stemmed, and seeded
      1 lb tomatillos, husked, rinsed
      1 md ripe tomato
      4    garlic cloves
      2    whole cloves
      1 ts ground cinnamon
      1 ts dried oregano, pref. Mex.
      2 ts kosher or coarse sea salt
    1/4 ts freshly ground black pepper
      3 TB vegetable oil
    1/4 c  chopped white onion
      5 c  chicken broth
      3 md fresh hoja santa leaves or 
      5    dried ones or 
      2    cilantro sprigs
           MEXICAN MASA DUMPLINGS:
      1 c  instant corn masa flour
    3/4 c  lukewarm water
  1 1/2 TB lard or veg. shortening
    1/4 ts ground cinnamon
      1 ts kosher or coarse sea salt
    1/2 ts sugar
           CHICKEN:
      3 TB vegetable oil
           CHICKEN:
      8    chicken breasts, thighs, or
           drumsticks, or a mix
           Kosher or coarse sea salt
           Freshly ground black pepper

Yellow Mole With Masa Dumplings

Making mole has a reputation for arduous but this one only takes an
hour and everything except the hoja santa leaves, easily substituted
with cilantro, can be found in most grocery stores.

The thick brick red sauce (it is not actually yellow) is tangy and
just a little spicy, a worthy accompaniment to braised chicken.
Cute, dimpled masa dumplings make the mole into a full meal.

I ended up removing the chicken pieces as they finished cooking and
then continued to simmer the sauce for another 10 minutes or so. I
also streamlined the recipe a bit by using a large saucepan to toast
the chiles, simmer the chiles and tomatillos, and cook the sauce
with the onion and broth. I used my Dutch oven to braise the
chicken.

Suggested tweaks: You can substitute cilantro for the hoja santa. I
used rendered bacon fat in the dumplings because I don't regularly
keep lard or shortening in the house. The bacon added a smoky
presence that I found delightful. For milder dumplings, stick with
lard or shortening.
                   
To Make the Sauce: Heat a comal or large skillet over medium heat
until hot. Lay the chiles flat in the pan and toast them for 10 to
15 seconds per side until they become fragrant and pliable and their
color darkens. Take care not to let them burn, or they will turn
bitter. Remove from the heat.

In a medium saucepan, combine the toasted chiles with the
tomatillos, tomato, and garlic. Add water to cover and bring to a
boil, then reduce the heat to a medium simmer and cook for 10
minutes, or until the tomatillos and tomato are soft. Remove from
the heat.

With a slotted spoon, transfer the chiles, tomatillos, tomato, and
garlic to a blender or food processor and let cool slightly. Add the
cloves, cinnamon, oregano, salt, and pepper and purée until smooth.

In a large pot, heat the oil over medium-high heat. Add the onion
and sauté for 3 to 4 minutes, until soft and translucent. Add the
tomatillo purée and cook until it thickens, about 10 minutes,
stirring often.

Add the chicken broth and hoja santa leaves, if using. Bring to a
simmer over medium heat and cook for about 15 minutes. Remove from
the heat.

To make the dumplings: In a large bowl, mix the masa flour with the
water, then knead for about 1 minute, until the dough is smooth and
free of lumps. Add the lard, cinnamon, salt, and sugar and mix for
another minute, until well incorporated and smooth.

Roll the dough into 1-inch balls, then, with your little finger,
make a dimple in the middle of each dumpling. Keep covered until
ready to cook.

To finish: In a deep skillet or Dutch oven, heat the 3 tablespoons
oil over medium-high heat until hot but not smoking. Sprinkle the
chicken pieces with salt and pepper to taste. Working in batches,
add the chicken to the pan skin side down and brown on each side for
4 to 5 minutes.

Return all the chicken to the pan, pour the mole sauce on top, and
bring to a simmer. Reduce the heat to medium-low. Make the dumplings
as directed. One by one, add them to the mole and cook for another
15 minutes, or until the dumplings are cooked through and the mole
has thickened enough to coat the back of a wooden spoon. Serve.

From: Pati's Mexican Table
Posted by: Kate Williams
 
MMMMM-------------------------------------------------

                                                         
YK Jim


... Square meals, not adventurous ones, are what we often seek.

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