| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Mexican | Sauces | 10 | Servings |
INGREDIENTS
| 1/2 | lb | Mulato chilies,dried |
| 1/4 | lb | Ancho chilies,dried |
| 2 | oz | Pasilla chilies,dried |
| 1 | Chipotle chili,dried | |
| 2 | Onions,large,quartered | |
| 1 | Tomato,medium-size | |
| 1/2 | lb | Tomatillos,husked/rinsed |
| 1 | Garlic head,medium* | |
| 2 | Corn tortillas (7") | |
| 1/2 | c | Sesame seed |
| 2 | tb | Salad oil |
| 1 | Plantain,sm,peeled/chopped | |
| 1/2 | c | Dry-roasted almonds |
| 1/2 | c | Peanuts |
| 1/2 | c | Prunes,pitted,chopped |
| 1/3 | c | Raisins |
| 2 | Cinnamon sticks,2" long | |
| 1 | ts | Coriander seed |
| 1 | ts | Anise seed |
| 2 | c | Chicken broth,reg strength |
| 4 | oz | Mexican chocolate** |
INSTRUCTIONS
ROASTED CHILIES ROASTED VEGETABLES SEASONINGS & THICKENERS ASSEMBLING THE MOLE * - cut in half horizontally ** - or 4 oz. semisweet chocolate and 1/2 teaspoon ground cinnamon ***ROASTING THE CHILIES *** 1. Lay dried mulato, ancho, pasilla, and chipotle chilies in a single layer in 10x15" pans. Bake in a 300'F. oven until chilies smell lightly toasted and are flexible, 5-8 minutes. While they are still warm, discard stems and shake out seeds. 2. Rinse chilies and put in a large bowl; add 8 cups boiling water. Let stand until soft, 20-30 minutes. Drain; save liquid. Smoothly puree chilies, a portion at a time, in food processor or blender. Add a total 2 cups reserved liquid. (In processor, use a little liquid to get mixture moving; add rest when pureed.) Rub firmly through fine strainer into a bowl; discard residue. Use, or chill airtight up to 1 day. *** ROASTING THE VEGETABLES *** 1. In a 10x15" pan, combine onions, tomato, tomatillos, garlic (cut side down), and tortillas. Bake in a 450'F. oven, turning occasionally, until the vegetables and tortillas have dark brown spots or edges. Let cool. Pull off vegetable skins and discard. 2. Smoothly puree mixture in a food processor or blender; add a total of 1 cup reserved chili-soaking liquid, from step 1. (In processor, use a little liquid to get mixture moving; add rest when pureed.) Rub firmly through fine strainer into a bowl; discard residue. Use, or chill airtight up to 1 day. *** COOKING THE SEASONINGS AND THICKENERS *** 1. In a 10x12" frying pan over medium heat, stir sesame seed until toasted, about 4 minutes; set aside. 2. To pan, add oil, plantain, almonds, peanuts, prunes, raisins, cinnamon, coriander, and anise. Stir often over medium heat until mixture is richly browned, 10-15 minutes. Smoothly puree mixture and sesame seed in a food processor or blender. Add remaining chili-soaking liquid, from step 1. (In processor, use a little to get moving; add rest when pureed.) Use, or chill airtight up to 1 day. *** ASSEMBLING THE MOLE *** 1. In a 5-6 quart pan, mix chilies, vegetables, seasonings and thickeners, and broth. Bring to a simmer on medium heat; cover and simmer to blend flavors, about 2 hours, stirring often. 2. Chop chocolate; mix with sauce until melted. Use mole as suggested, following; or chill airtight up to 1 week or freeze up to 3 months. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: right way, only truth, best life.”