[CH] RE: In Search of - - - A Mole Negro receipe
David/Kathryn Heininger (xxchef@wmonline.com)
Thu, 1 Aug 2002 18:09:28 -0700
Here's a great Mole Recipe. I make this fairly regularly and it well worth
the work. Heat can be adjusted to your needs. All chiles are dry ones.
This makes about 20 lbs of mole base that can be frozen in convenient-sized
ziplocks very successfully. I've halved the recipe and it was fine,
quartering would likely be OK too.
Mole Poblano
2 Oz Ancho Chiles
4 Oz Pasilla Chiles
1 Oz Chipotle Chiles
1 Cp Oil
8 Lbs Plantains, Very Ripe (Black), Peeled
1 Lbs Almonds, Blanched
4 lbs Raisins
1 lbs Peanut Meats
2 lbs Sesame Seeds
4 ea Garlic Cloves
1 Tbsp Fennel Seeds
1 Piece Cinnamon Stick, 8" long
3 ea Whole Cloves
7 ea Mexican chocolate tablets
10 ea Flour Tortillas, Toasted To Black
25 ea Black Peppercorns
1/2 lbs White Sugar
1. Stem, seed and devein the chiles.
2. Put 1/2 Cp of oil in a skillet and brown the chiles uniformly. Remove
from the oil with a slotted spoon and put the chiles in a large bowl or
stockpot.
3. Slice the plantains into large slices and cook in the same oil until they
are light brown, then put them in the bowl with the chiles.
4. Fry the almonds, raisins, peanuts, sesame seeds, and garlic separately in
the oil, adding more oil if necessary. Add all to the bowl.
5. Combine the fennel seeds, canela, cloves, chocolate, tortillas,
peppercorns, and sugar. Blend the mixture in a blender or food processor,
in batches, adding a little water at a time until all the ingredients are
blended. Pour the pureed ingredients into the bowl with the other prepared
ingredients and mix.
6. To make the paste, add a few Cps of the mixture at a time to the blender
(or processor)and puree with a little water until it is the consistency of
peanut butter. Empty into another large bowl or pot. Continue processing
until all is pureed.
7. Heat 1/4 Cp of oil in a large, deep pot and fry the paste for 15 minutes.
CAUTION: The paste splatters, so fry carefully! Reduce the heat and simmer
at the very lowest possible heat for 3 hours, stirring occasionally.
Notes:
Mole paste is traditionally served diluted with broth as a sauce with
poultry. Chicken or turkey Mole often involves cooking the meat in the
sauce for , at least the later part of the cooking process to allow the Mole
flavors to fully permeate the meat. Moles are usually served with a simple
white rice accompaniment.
David
from the White Mountains of Arizona