Text 4525, 89 rader
Skriven 2013-09-11 07:33:20 av Dave Drum (1:261/38)
Ärende: Chile 3941
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mexican Black Mole From Oaxaca (Mole Negro Oaxaqueno)
 Categories: Pork, Vegetables, Nuts, Chilies, Fruits
      Yield: 8 Servings

      2 c  Lard
      1 sm Sweet roll or croissant
      3 oz Raw almonds; skinned
      3 oz Raw peanuts or walnuts
      4 oz Sesame seeds
      1 md Plantain; in 1/2" slices
  1 1/2 lg White onions; roasted
     10 cl Garlic; roasted
     10    Chilies chihuacle or
           - mulatos; roasted, seeded,
           - deveined, soaked in water
     10    Chilies pasilla; roasted,
           - seeded, deveined, soaked
           - in water
      2    Chilies chipotle; roasted,
           - seeded, deveined, soaked
           - in water
      2 tb (to 3 tb) mixed seeds from
           - above chilies; roasted
      6    Avocado leaves (opt)
           +=OR=+
    1/4 ts Dried anise; roasted
      1 tb Whole allspice; roasted
    1/2 ts Black peppercorns; roasted
      4 lg Plum tomatoes; roasted
      4    Tortillas; charred
  1 1/2 qt (to 2 qt) chicken broth;
      4    Onion slices
           Salt
      3 oz (to 4 oz) Mexican chocolate
           - tablets (containing cinna-
           -mon), in pieces

  Heat a little lard in a skillet. Fry sweet roll until
  brown, and remove. Drain on paper towels. Add almonds,
  peanuts, and sesame seeds, and fry. Remove and drain. Add
  a little more lard, and fry plantain. Remove and drain.

  In a blender or food processor, blend onions, garlic, and
  chilies chihuacles, pasillas, and chipotles. Add enough
  water in which chilies were soaked to facilitate blending.
  Set chile mixture aside. In a blender or food processor,
  blend roll, almonds, peanuts, sesame seeds, plantain,
  chile seeds, avocado leaves, allspice, peppercorns,
  tomatoes, and tortillas with enough broth (about 1 to 2
  cups) to blend smoothly. (Blend in batches, if necessary.)
  Strain and reserve.

  Put remaining lard in a heavy saucepan. Saute onion slices
  until brown, and remove. Pour in nut-spice mixture, and
  fry over low heat until fat begins to rise to the surface.
  Add chile mixture. Continue cooking over low heat until
  fat rises to the surface. Salt to taste. Add chocolate and
  as much of the remaining broth as necessary to make a mole
  the consistency of thick cream.

  Serve mole sauce with tortillas or with turkey, chicken,
  or pork that has been stewed and then cooked in the mole
  to flavor. The mole also makes an excellent sauce for
  squab.

  NOTES FROM BOOK: Oaxaca is famous for its many mole
  sauces. The nickname for this state, in fact, it the "Land
  of the Seven Moles." Black mole - a king among moles - is
  traditionally used in making enmoladas, two fried
  tortillas that are folded into a triangle and soaked in
  the sauce, then garnished with onion rings and fresh
  Oaxaca cheese. This recipe is from Vazquez Colmenars.

  from "The Taste of Mexico" by Patricia Quintana

  typed & posted by teri chesser - 2/96

  From: Dorothy Flatman - 07 Sep 1997

  Uncle Dirty Dave's Archives

MMMMM

... If I see doughnut spelled donut one more time I may become a serial cruller

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