Text 8491, 114 rader
Skriven 2014-01-04 06:54:20 av Dave Drum (1:261/38)
Ärende: Chile 5039
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Oaxacan Black Mole Mole Negro
 Categories: Chocolate, Chilies, Herbs, Sauces
      Yield: 24 Servings

      2 oz Chihuacle negro chilies *
  5 1/2 oz Mullato chilies
      2 oz Pasilla chilies
      1    Pasilla de oaxaca chile
           +=OR=+
      1    Chipotle meco; tan, dried,
           - NOT canned in adobo
      2    Tortillas; torn up
    1/2 sm Onion; peeled, in thick
           - slices
      4 cl Garlic; unpeeled
           Oil or lard
    1/2 c  Sesame seeds
    1/4 c  (ea) sunflower seeds,
           - peanuts, almonds
      3 qt Rich chicken stock
      8    Plum tomatoes; chopped
      4 oz Tomatillos; husk, rinse,
           - chop
      2 sl Bread; toasted
      2    Cloves
      1    Stick canela (true cinnamon)
      1 ts Mexican oregano
    1/2 ts Dried thyme
      1    Ripe banana
      3 oz Mexican chocolate
           Salt, sugar

  * You may substitute mulattos (easier to find, but you
  don't get that anise-y flavor that distinguishes the black
  molé from the others)

  First, stem the chilies, then tear them open and separate
  the seeds and reserve them. Heat a pan over high heat, and
  add the seeds and tortilla (turn on your exhuast fan and
  open a window). When they're quite black, dump them in a
  strainer and rinse under running water for a minute, until
  the water runs clear. Transfer to your blender and clean,
  rinse, and dry the pan. Add the toasted bread to the
  blender.

  Put the pan on high heat, and add the onion slices and
  garlic cloves. Roast until soft, and remove to a bowl.
  Squish the garlic out of the peels and discard the peels.

  Roast the nuts in a 350øF/175øC oven until fragrant and
  remove. Heat the pan over high heat and add a half-inch of
  oil or lard. Be. Very. Careful. Here. Fry the chilies a
  couple at a time. They will get fragrant, and when they
  begin to lighten, remove them -- it only takes a few
  seconds on each side. Be careful not to burn the chilies -
  and you still have the exhaust fan on and the window open,
  right? Remove them as they are done to a paper towel and
  drain. Put them in a large bowl, cover with boiling water,
  and let them soak for thirty minutes. Drain.

  Reserve about 1/4 cup of the toasted sesame seeds for
  garnish, and put the remaining seeds and nuts into the
  blender. Add about 2 c. of the stock, and puree until
  smooth. Remove to a bowl. (There is no need to rinse the
  blender until you're completely done with it.)

  Puree the tomatoes, tomatillos, onion, garlic, and about
  1/2 cup of the stock until smooth. Remove to a bowl.

  Grind the cloves and cinnamon. Add the spices to the
  blender with the onion and garlic, oregano, thyme, banana,
  and about 1/2 c. of the stock. Puree until smooth and
  remove to a bowl.

  Puree the chilies in two batches, each with 2 c. of the
  stock, and remove to a bowl. Now, you can wash the
  blender.

  In a large, heavy, preferably non-stick pot, heat 3 T. of
  oil or lard over high heat until very hot. Add the
  tomato-tomatillo puree, and cook, stirring constantly,
  until very dark and thick. Add the seed/nut mixture, and
  repeat, stirring until again, very thick. Add the banana
  mixture and repeat, again until very thick. Add the chile
  mixture, turn the heat down to low, and let it cook until
  very thick and dark, stirring every few minutes. Add the
  stock and chocolate, mix well, pour into a slow cooker and
  simmer slowly on the low setting for five to six hours.

  Add salt and sugar to taste (dried chilies contain a large
  amount of tannin, and you may need to add some sugar to
  offset the bitter tannin taste, though most of it should
  have cooked away, and you do NOT want sweet mole). The
  Mexicans strain everything at every opportunity. It would
  be considered mandatory there to strain the mole.

  Mole is a sauce. You can tuck a few chicken breasts in
  some of the mole (freeze the rest) and simmer them until
  done, then sprinkle them with sesame seeds. You can poach
  chicken breasts separately, shred the chicken, and moisten
  with mole as a taco or tamale filling.

  From: http://www.grouprecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... Don't ask a butcher's advice on how to cook meat-if he knew, he'd be a chef

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