Name: Enchiladas with Mole Sauce 2
Ingredients: Coombes RNCM95A; 3 Plum tomatoes; preferably Roma; 3 Pasilla chilies; (up To 5); 2 tb Peanut oil; 1 Bay leaf; roughly chopped; 2 sm Onions; roughly chopped; 2 Cloves garlic; chopped (up To 3); 1 Red bell pepper; stemmed, Seeded and roughly chopped; 1 ts Chili powder; 1 tb Rice wine vinegar; Zest & juice of 1 orange; 2 Sprigs fresh oregano OR cilantro; (up To 3); 1 1/2 ts Salt; 1 tb Mexican chocolate; available At Hispanic markets; 1 ts Fresh ground black pepper; Water or canned chicken Stock

The strength of temptation also comes from a tendency to push virtues to such an extreme that they become vices. For example, it is all too easy for the joy of eating to become gluttony, or for the blessing of rest to become sloth, or for the peace of quietness to become non-communication, or for industriousness to become greed, or for liberty to be turned into an excuse for licentiousness. We all know what it’s like for pleasure to become sensuality, or for self-care to become selfishness, or for self-respect to become conceit, or for wise caution to become cynicism and unbelief, or for righteous anger to become unrighteous rage, or for the joy of sex to become immorality, or for conscientiousness to become perfectionism. The list could go on endlessly…

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Mexican	Sauces	6	Servings

INGREDIENTS

		Coombes RNCM95A
3		Plum tomatoes; preferably Roma
3		Pasilla chilies; (up To 5)
2	tb	Peanut oil
1		Bay leaf; roughly chopped
2	sm	Onions; roughly chopped
2		Cloves garlic; chopped (up To 3)
1		Red bell pepper; stemmed, Seeded and roughly chopped
1	ts	Chili powder
1	tb	Rice wine vinegar
		Zest & juice of 1 orange
2		Sprigs fresh oregano OR cilantro; (up To 3)
1 1/2	ts	Salt
1	tb	Mexican chocolate; available At Hispanic markets
1	ts	Fresh ground black pepper
		Water or canned chicken Stock

INSTRUCTIONS

FOR MOLE SAUCE
Prepare Mole sauce: Line a broiling pan with aluminum foil and broil
tomatoes under a preheated broiler for 2-3 mins per side until nicely
browned. Chop tomatoes and set aside. Preheat a dry heavy skillet over
medium heat until it is hot and toast pasilla chilies, stirring constantly
for 1 or 2 mins or until they are fragrant. Do not let chiles burn.
Transfer chiles to a work surface and set aside to cool. Wearing rubber
gloves, discard stems,seeds and ribs from the chiles and tear them into
small pieces. Place chiles in a bowl, cover with 4 cups of hot water and
set aside for 30 minutes. In a large heavy skillet, heat the peanut oil
over moderate heat unti it is hot and saute bay leaf, onions, garlic red
pepper, reserved roasted tomatoes, and chili powder, stirring constantly
with a wooden spoon for about 5 mins or until vegetables are soft. Add
reserved chilies and liquid to the pan. Add rice vinegar, orange zest and
juice, oregano, salt, chocolate, and black pepper to pan and simmer mixture
20 minutes or until chiles are soft. Cool. In a blender or food processor,
blend sauce until smooth. If necessary, add water or chicken stock to
achieve the consistency of a smooth puree. Season to taste. Makes about 1
1/2 cups sauce. Source: House Beautiful 6/94
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Mar 25,
1998

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