MOLE RECIPE !!! 2 oz. dried mulato chiles1 oz. dried ancho chiles (available atmarxfoods)1 oz. dried pasilla chiles (available atmarxfoods)1 (3–4-lb.) whole chicken, cut into 8 pieces2 cloves garlic, peeled½ small plum tomato, cored½ medium tomatillo, husks removed, rinsed¼ small white onion, peeled2 tbsp. unsalted butter½ tsp. whole cloves½ tsp. whole allspice berries¼ tsp. coriander seeds¼ tsp. whole black peppercorns¼ tsp. anise seeds½ stick cinnamon, preferably canela (available atranchogordo)¼ ripe plantain or banana, peeled and finely chopped½ small corn tortilla, roughly chopped3 tbsp. whole almonds1 ½ tbsp. sesame seeds, plus more for garnish2 tbsp. raisins¼ stale bolillo (see Mexicos Daily Breads) or 1 slice white sandwich bread, toasted and crumbled1 tbsp. lard or canola oil2 oz. Mexican chocolate, such as Ibarra, roughly chopped1 tbsp. finely chopped piloncillo (available atmexgrocer) or packed light brown sugar2 tsp. kosher saltMexican-style red rice, for serving INSTRUCTIONS 1. Heat a 12 skillet over medium-high heat. Working in batches, add mulato, ancho, and pasilla chiles, and cook, turning once, until toasted, about 2 minutes. Transfer all chiles to a large bowl; pour over 5 cups boiling water and let sit until chiles are soft, about 30 minutes. Drain, reserving soaking liquid, and remove stems and seeds from chiles, reserving 1 tsp. seeds from chiles. Set seeds aside, and transfer chiles to a food processor; add 1 cup soaking liquid, and process until smooth. Set chile purée and remaining soaking liquid aside. Bring chicken and 8 cups water to a boil in a 4-qt. saucepan over high heat, reduce heat to medium-low, and cook until tender, about 45 minutes. Drain; set aside.2. Meanwhile, arrange an oven rack 4 from broiler element, and heat broiler to high. Place garlic, tomato, tomatillo, and onion on a foil-lined baking sheet, and broil, turning as needed, until all vegetables are charred all over, about 15 minutes. Transfer vegetables to food processor, and process until smooth; set vegetable purée aside.3. Heat butter in a 4-qt. saucepan over medium-high heat. Add reserved chile seeds, cloves, allspice, coriander, peppercorns, anise seeds, and canela, and cook, stirring constantly, until lightly toasted and fragrant, about 6 minutes. Add plantain, and cook, stirring, until lightly browned, about 12 minutes. Add tortilla, and cook, stirring, until lightly toasted, about 6 minutes. Add almonds and sesame seeds, and cook, stirring, until lightly toasted, about 8 minutes. Add reserved chile purée and vegetable purée, along with raisins and bread, and bring to a boil; reduce heat to medium-low, and cook until all ingredients are softened, about 15 minutes. Remove from the heat, and transfer mole to blender along with remaining soaking liquid; purée until very smooth, at least 4 minutes.4. Return saucepan to medium-high heat, and add lard. When hot, add mole and fry, whisking constantly, until slightly thickened, about 5 minutes. Add chocolate, piloncillo, and salt, and cook until chocolate and sugar dissolve and sauce is smooth, about 10 minutes. Arrange chicken on a platter, liberally cover with the sauce, and sprinkle with sesame seeds; serve with red rice, if you like. Enjoy my peeps :)
Posted on: Fri, 07 Nov 2014 01:35:53 +0000
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