Text 14501, 107 rader
Skriven 2014-06-27 06:57:54 av Dave Drum (1:261/38)
Ärende: Chile 6688
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mole' Puebla Style
 Categories: Poultry, Vegetables, Fruits, Nuts, Chilies
      Yield: 24 Servings

MMMMM---------------------------SPICES--------------------------------
      2 c  (to 3 cups) lard
  2 1/2 lg White onions; halved
      1 lg White onion; roasted, coarse
           - chopped
      8 cl Garlic; whole
      1    Head garlic; peeled, roasted
      3 lg Tomatoes; roasted
     10    Tomatillos; roasted
    3/4 c  Sesame seeds
    3/4 c  (ea)almonds/peanuts/raisins
      1 c  Prunes; pitted
  1 1/2    Ripe plantains; sliced 1/4"
      1 ts Coriander seed
      1 ts Anise
      2    (2 1/2") sticks cinnamon
      1    Stale croissant; in pieces
      2    Tortillas; charred & in pcs
  1 1/2 qt Hot chicken broth
      2 sl White onion

MMMMM--------------------------CHILIES-------------------------------
     30    Chilies mulatos
     16    Chilies anchos
      6    Long chilies pasillas
      1    Chile chipotle
  1 1/2 lg White onions; sliced
      6 cl Garlic; whole
           Salt
      8 oz Mexican chocolate tablets;
           - in bits and pieces
    1/4 c  Sugar
  2 1/2 qt Hot chicken broth

MMMMM----------------------FOR THE CHICKEN---------------------------
      5 qt Water
      6    Chicken thighs
     12    Chicken breasts; halved
           +=OR=+
      2    (10 lb ea) turkeys; in pcs
      2 lg White onions; halved
      1    Head garlic; halved
      3    Carrots; peeled
    1/2    Rib celery
      6    Bay leaves
           Salt

MMMMM--------------------------GARNISH-------------------------------
      2 c  Sesame seeds; toasted

  Chilies are seeded, deveined, roasted or lightly fried, and soaked.
  Reserve some of the soaking water or water/vinegar mixture.

  Prepare the spices: Heat a little lard in a large, deep saucepan. Fry
  halved onion until transparent and lightly browned. Add garlic cloves,
  and brown. Remove garlic. Reserve. Add more lard, and fry sesame
  seeds, almonds, peanuts, raisins, prunes, plantains, coriander seed,
  anise, and cinnamon. Remove. Drain all fried ingredients on paper
  towels. Put fried ingredients, croissant, tortillas, and broth in a
  blender or food processor, and blend thoroughly. It will be necessary
  to blend in batches.

  Heat remaining lard, and brown onion slices. Add blended ingredients
  and salt. Simmer over low heat for 1 hour, stirring occasionally.

  Meanwhile, prepare the chilies: Blend chilies mulatos, anchos,
  pasillas, and chipotle in a blender or food processor with onion,
  garlic, and a little reserved soaking water. Salt. Strain chile
  mixture, and gruadually stir into the simmering spice mixture,
  waiting about 10 minutes between each addition. Continue to heat
  mole, stirring occasionally. Add chocolate and sugar. Add salt if
  necessary.

  Simmer mole for 2 to 3 hours. Cover saucepan with lid or aluminum foil
  to avoid splattering. The mole also can be prepared outdoors on a
  brazier to avoid splattering or over firewood, which gives the sauce a
  rustic flavor. Add broth until the mole is slightly thick. The mole is
  ready when it is very thick, with a thick top layer of fat. Taste, and
  add more salt if necessary. : Prepare the chicken: Heat water in a
  large stock pot. Add chicken, onions, garlic, carrots, celery, bay
  leaves, and salt. Cook over low heat for 30 minutes. Cool chicken in
  broth. Then add chicken pieces to the mole sauce, and cook for 30
  minutes.

  Serve mole, garnished with toasted sesame seeds, from a clay pot, or
  serve on individual plates, sprinkling sesame seeds over the
  mole-covered chicken. This dish often is served with red rice,
  frijoles de oila, and freshly made tortillas.

  FROM "The Taste of Mexico" by Patricia Quintana

  typed and posted by teri chesser 2/96

  Uncle Dirty Dave's Archives

MMMMM

... Nutrition makes me puke. - Jimmy Piersall

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 * Origin: Prism bbs (1:261/38)