| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Chile peppe, Mexico, Sauce, Vegetarian | 1 | Servings |
INGREDIENTS
| 15 | Guajillo chiles | |
| 2 | Whole allspice | |
| 2 | Whole cloves | |
| 1 | T | Cumin seed |
| 1 | T | Dried oregano |
| 8 | Garlic cloves | |
| 2 | Tomatoes, halved | |
| 2 | T | Vegetable oil |
| 2 | lb | Red potatoes, quartered |
| 2 | lb | Carrots, peeled and sliced |
| 2 | lb | Nopales or cactus leaves |
| trimmed or peeled and cut | ||
| into strips 1/4"x2" | ||
| pieces | ||
| 4 | Ears corn, cut into 2" | |
| pieces | ||
| 1 | Fresh cilantro stems, tied | |
| 1/2 | lb | Masa or 1 cup |
| 6 | c | Water |
INSTRUCTIONS
SAUCE: Heat a griddle or heavy skillet to very hot and cook the chiles for 10 seconds to soften. Rinse the chiles and place in a saucepan with 2 cups of water. Bring to a boil and cook for an additional 2 minutes. Reserving the liquid, place the chiles in a blender with the allspice, cloves, cumin, oregano, and garlic. Blend with the top slightly off and protected by a kitchen towel or the heat will blow the top off during blending. Add the chile cooking water and blend again. Add the tomatoes and blend again. Heat the oil in a saucepan. Press a third of the sauce through a strainer into the hot oil and cook, stirring. Press another third, then the remainder, adding a little hot water if necessary to get the sauce through. Reduce the heat and simmer the smoothed sauce for 10 minutes. VEGETABLES: Bring 3 quarts of water to a boil. Add the potatoes and carrots and cook for 10 minutes. Add the nopales, corn, and cilantro and boil for an additional 5 minutes. In a bowl, mix the 3 cups of water with the masa, a little at a time until it's all incorporated. Slowly pour the thinned masa into the boiling vegetable-chile water and stir well. Add 3 more cups of water. Cook for 10 minutes to thicken. Combine the sauce and vegetables. Serve in wide, shallow bowls accompanied by warm tortillas. [ SOURCE 1998-Ap http://www.melissas.com/ ] >>Hanneman/Buster Notes: Vegetable medley with mole, a sweet and hot sauce, but this mole does not include chocolate. Recipe by: Meatless Mexican Home Cooking, by Nancy Zaslavsky Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3158
Calories From Fat: 522
Total Fat: 59.6g
Cholesterol: 127mg
Sodium: 2466.2mg
Potassium: 4265.9mg
Carbohydrates: 591g
Fiber: 69.7g
Sugar: 149.4g
Protein: 88.4g