Text 5773, 99 rader
Skriven 2013-10-13 07:01:56 av Dave Drum (1:261/38)
Ärende: Chile 4268
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Oaxacan-Style Mole - Part 1
 Categories: Sauces, Chilies, Nuts, Fruits, Vegetables
      Yield: 3 Quarts

      8 oz Ancho chilies; stemmed, tops
           - removed
      8 oz Guajillo chilies; stemmed
           - tops removed
     12    Whole black peppercorns
      6    Whole cloves
      1    (2") piece true Ceylon
           - cinnamon
           +=OR=+
      2 ts Ground cinnamon
      2 tb Mexican oregano
    1/2 c  (to 1 c) lard
    1/2 c  Sesame seeds
    1/2 c  Dry-roasted unsalted peanuts
    1/2 c  Slivered almonds
    1/2 c  Walnut or pecan meats
    1/2 c  Golden raisins
      1 c  Prunes; pitted, sliced
      1 c  Dried apricots; pitted,
           - sliced
      1 c  Sherry; heated
      1 lg Plantain; very ripe
      2 tb Butter or lard
      8 cl Garlic; unpeeled
      1 lg Onion; unpeeled
      1 lb Firm, ripe tomatoes
    1/4 lb Tomatillos
  4 1/2 c  Chicken stock
      3 oz Mexican chocolate

  Rinse chilies under cold running water, removing seeds.
  Heat a griddle or cast-iron skillet over high heat until a
  drop of water sizzles on contact. Briefly toast chilies, a
  few at a time, on griddle, turning once or twice, until
  their aroma is released. Do not let them scorch or the
  dish will be ruined! As chilies are toasted, place in a
  large bowl or saucepan. Cover with boiling water and let
  soak until softened, no more than 10 minutes, while you
  prepare the spices. Drain and reserve. Rinse and dry the
  griddle, which you will need later.

  Heat a small heavy skillet over medium-low heat. Add
  peppercorns and cloves; toast, shaking pan and stirring
  constantly, until their aroma is released, about 1 minute.
  Set aside in a small bowl. Lightly toast cinnamon in the
  same pan for about 1 minute; add to the peppercorns and
  cloves. Toast oregano in the same pan until fragrant and
  add to the spices. Set aside while you prepare the nuts.

  In a heavy medium skillet, heat 2 to 4 tablespoons of the
  lard over medium heat until rippling. Add sesame seeds and
  saute, stirring, just until golden, about 3 to 4 minutes;
  do not let them darken. Remove to a medium-sized
  heat-proof bowl.

  In the same pan, saute peanuts in the same manner,
  stirring, until lightly browned, adding a little more
  lard. Add to the bowl with sesame seeds. Saute the
  slivered almonds, then the pecans or walnuts, by the same
  procedure, using a little more lard each time and adding
  toasted nuts to the sesame and peanuts. Set aside. Place
  raisins, prunes, and apricots in a bowl and pour hot
  sherry over them. Set aside to soften. Peel plantain and
  cut into 1/2-inch slices. In a medium skillet, heat 2
  tablespoons of butter or lard until very hot. Add plantain
  slices, and saute until golden on both sides. Set aside.
  Heat griddle or cast-iron skillet over high heat until a
  drop of water sizzles on contact. Place unpeeled garlic
  and onion on griddle and roast, turning several times,
  until onion is blackened on all sides and garlic is dark
  brown and somewhat softened. Let cool slightly. Peel onion
  and garlic; coarsely chop onion. Set aside. On same
  griddle roast the tomatoes, turning several times until
  blackened on all sides. Place in a deep bowl to catch the
  juices. Let cool slightly and peel. Place tomatillos in a
  small saucepan and cover with water. Bring to a boil and
  simmer uncovered until the color changes, about 5 minutes.
  Drain and set aside.

  CONTINUED TO PART 2

  Recipe By: Chef du Jour Zarela Martinez SHOW #DJ9159

  From: Peg Baldassari

  Uncle Dirty Dave's Archives

MMMMM

... Good Manners: The noise you don't make when you're eating soup. - B. Cerf

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