Postby Papa Tom » Thu Sep 03, 2009 10:49 am
I'd like to get a good recipe too, when we lived in Nebraska we frequented a Mexican family restaurant and one of our favorites there was their molé. They served it over vermicelli. We haven't been back for several years but when we went we had to plan our route so my my wife could get her molé hit......
here are a couple that I found:
Mole De Poblano Recipe...
1 lg. chicken, jointed
2 onions
3 cloves garlic
1 tbsp. lard
1-1/2 oz. mulato chilies
1-1/2 oz. ancho chilies
1 oz. pasilla chilis
2 md. onions
2 cloves garlic
6 tomatoes. chopped
1-1/2 oz. blanched almonds
1-1/2 oz. dry roast peanuts
1-1/2 oz. sesame seeds
12 corn tortillas
1/2 tsp. coriander
1/2 tsp. aniseeds
1 tsp. ground cinnamon
1-1/2 oz. dark chocolate
Salt and pepper, to taste
1 tsp. sugar
Put the chicken pieces in a pan with the onions and garlic, cover with water, bring to the boil and simmer for 30 minutes or until the chicken is almost cooked.
Drain off and reserve the stock, and dry the chicken pieces.
Melt the lard in a heavy based pan and gently fry the chicken pieces on all sides until they are lightly tanned.
Meanwhile, remove the stems and seeds from the chilis, tear them up and soak the pieces in 300ml boiling water for 30 minutes.
Then pureé the chilis with their water, the onions, garlic, tomatoes, nuts and seeds, spices, seasoning and chocolate.
Remove the chicken pieces from the pan and pour off any excess fat.
Fry the puree in the remaining lard for a few minutes, then add the meat with enough of the chicken stock for the sauce just to cover the meat, and continue to simmer gently for 30 minutes, or until the chicken is thoroughly cooked.
** Ideally the mole should be put aside for 24 hours at this point to allow the flavours to develop.
When you are ready to serve the mole, reheat it, adjust the seasoning to taste, and add a little sugar if you feel it necessary.
Serve it with plenty of tortillas, white rice, beans and guacamole.
Green Tomatillo Mole Recipe...
3 oz Hulled raw pumpkin seeds OR 3 oz Pine nuts
3 c Chicken stock (no salt)
3/4 lb Tomatillos, husked & washed
2 Jalapenos or serranos (2-3)
1/2 Medium onion, rough chopped
3 Garlic cloves, rough chopped
4 Cilantro sprigs (4-5)
1/4 t Cumin seeds or ground cumin
3/4 Inch cinnamon stick OR
3/4 t Ground cinnamon
2 Whole cloves OR pinch ground
5 Lg Romaine lettuce leaves OR
5 Leaf lettuce leaves
Salt to taste
1 T Safflower or sunflower oil
Toast the Pumpkin (or Pine) seeds in a dry frying pan, shaking pan or stirring constantly until they are browned and toasty (for pine nuts) or until they have browned and popped (for pumpkin seeds).
Remove from the heat and transfer to a blender jar if you're using pine nuts or to a bowl if you're using pumpkin seeds.
If you're using pine nuts, blend with 1 cup of the stock until smooth, then strain through a medium-mesh strainer.
If you're using pumpkin seeds, pulverize in a spice mill in batches and sift into a bowl.
Stir in 1 cup of the stock and mix well. Set aside.
Simmer tomatillos in water to cover with the chilies (remove stems, seeds and membranes from chilies) and simmer for 10 to 15 minutes.
Drain and place in the blender jar. Add the onion, garlic, and cilantro.
Grind the spices in a spice mill and add to the blender jar.
Add the lettuce leaves and salt.
Blend until the mixture is smooth.
Heat the oil in a heavy-bottomed saucepan or casserole over medium heat.
Add the nut or seed mixture and cook, stirring constantly, until the mixture thickens, about 5 minutes.
Add the tomatillo mixture and cook again, stirring for about 5 to 10 minutes, until the mixture is thick.
Stir in the remaining 2 cups chicken stock, bring to a simmer, cover partially, and simmer for 30 minutes.
Taste and correct seasonings.
If the mixture seems too thick, stir in a little more chicken stock.
Yield: About 3 cups sauce.
Serve with grilled or poached chicken breasts as main course. Use as a dip with crudites, as a topping for nachos or enchiladas.
Add lime or lemon juice or vinegar and use as a salad dressing. Sauce freezes well.
tarde venientibus ossa....
