| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
Mexico, Sauce, Quantity, Chile peppe |
1 |
Servings |
INGREDIENTS
| 2 |
oz |
Ancho chiles |
| 4 |
oz |
Pasilla chiles |
| 1 |
oz |
Chipotle chiles |
| 1 |
c |
Vegetable oil |
| 8 |
lb |
Plantains; very ripe (black) and peeled |
| 1 |
lb |
Almonds; blanched |
| 4 |
lb |
Raisins |
| 1 |
lb |
Peanuts; shelled and skinned |
| 2 |
lb |
Sesame seeds |
| 4 |
|
Garlic bulbs |
| 1 |
tb |
Fennel seeds |
| 1 |
|
8" piece canela/ cinnamon stick |
| 3 |
|
Cloves |
| 7 |
|
Mexican chocolate tablets; broken and chopped |
| 10 |
|
Tortillas; burnt to black |
| 25 |
|
Black peppercorns |
| 1/2 |
lb |
White sugar |
INSTRUCTIONS
Stem, seed and devein the chiles. Put 1/2 cup 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.
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. Fry the
almonds, raisins, peanuts, sesame seeds, and garlic separately in the oil,
adding more oil if necessary. Add all to the bowl.
Mix the fennel seeds, canela, cloves, chocolate, tortillas, peppercorns,
and sugar. Blend the mixture in a blender, in batches, adding a little
water at a time until all the ingredients are blended. Pour the blender
ingredients into the bowl and mix.
To make the paste, add a few cups of the mixture to the blender and puree
with a little water until it is the consistency of peanut butter. Empty
into another large bowl or pot. Continue pureeing a few cups at a time.
Heat 1/4 cup 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.
Mole paste is traditionally served diluted with broth as a sauce over
chicken and/or rice.
[ SOURCE 1998-Ap http://www.melissas.com/ ] >>Hanneman/Buster
Notes: As written, starting with 8-lbs of plantains, this recipe makes 20
lbs. of paste, which can be refrigerated for months or frozen. Mole sauce
with chocolate, cinammon, almonds, etc.
Recipe by: A Cook's Tour of Mexico by Nancy Zaslavsky
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 17,
1998
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