Re: [CH] RE: In Search of - - - A Mole Negro receipe
The NorthEast ChileMan (thenortheastchileman@attbi.com)
Sun, 26 Jan 2003 16:00:29 -0500
Was perusn' the web & stumbled across this 1:
http://www.ramekins.com/mole/recipesmole.html
Hope this helps,
Paul
----- Original Message -----
From: "David/Kathryn Heininger" <xxchef@wmonline.com>
To: <chile-heads@globalgarden.com>
Sent: Thursday, 01 August, 2002 8:09 PM
Subject: [CH] RE: In Search of - - - A Mole Negro receipe
> 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
>
>