Some time around 10/31/2003 11:28:26, I think I heard Melissa Reese say:
>> Can't you just let it go and concentrate on other *real* TB-ish
>> topics?
> Not until we get that mole recipe! :-)
Well, for all of those who were waiting for it... here it is. I found
it on a book once and I tried it and it was really good.
MOLE SAUCE FOR CHICKEN OR TURKEY
(Makes enough for 4-6 breasts)
INGREDIENTS:
1 ancho chile, seeded
1 guajillo chile, seeded
3/4 cup sesame seeds
1/2 cup whole blanched almonds
1/2 cup shelled unsalted peanuts, skinned
1 small onion
2 garlic cloves
1/4 cup lard or 4 tablespoons vegetable oil
1/3 cup canned tomatoes in tomato juice
1 ripe plantain
1/3 cup raisins
1/2 cup ready-to-eat prunes, pitted
1 teaspoon dried oregano
1/2 teaspoon ground cloves
1/2 teaspoon crushed allspice berries
1 teaspoon ground cinnamon
1/4 cup unsweetened cocoa powder (make sure its good quality!)
fresh oregano, to garnish (optional)
INSTRUCTIONS:
STEP 1.
Soak both types of dried chile in a bowl of hot water for 30 minutes,
then lift them out and chop them roughly. Reserve 1 cup of the
soaking liquid.
STEP 2.
Spread out the sesame seeds in a heavy frying pan. Toast them over
medium heat, shaking the pan lightly so that they turn golden all
over. Do not let them burn, or the sauce will taste bitter. Set
aside 3 tablespoons of the toasted seeds for the garnish and put the
rest in a bowl. Toast the almonds and peanuts in the same way and add
them to the bowl.
STEP 3.
Chop the onion and garlic finely. Heat half the lard or oil in a
frying pan, cook the chopped onion and garlic for 2-3 minutes, then
add the chiles and tomatoes. Cook gently for 10 minutes.
STEP 4.
Peel the plantain and slice it into short diagonal slices. Add it to
the onion mixture with the raisins, prunes, dried oregano, spices and
cocoa. Stir in the 1 cup of the reserved water in which the chiles
were soaked. Bring to a boil, stirring, then add the toasted sesame
seeds, almonds and peanuts. Cook for 10 minutes, stirring frequently,
then remove from heat and let cool slightly.
STEP 5.
Blend the sauce in batches in a food processor or blender until
smooth. The sauce should be fairly think, but a little water may be
added if necessary.
HOW TO USE THE MOLE SAUCE:
At this point, the sauce is not entirely ready. It should be stewed
for about 30 minutes, preferably while cooking the chicken or turkey.
STEP 6.
Heat the remaining lard or oil in a flameproof casserole. Add turkey
or chicken breasts and brown over medium heat.
STEP 7.
Pour enough sauce onto the steaks to cover them, and cover the
casserole with aluminum foil and a tight-fitting lid. Cook over low
heat for 20-25 minutes or until the turkey or chicken is cooked and
the sauce has thickened. Sprinkle with sesame seeds and chopped
oregano, and serve with a rice dish and warm tortillas.
ENJOY! :)
dZ.
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