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| Chef | |
| Submitted | June 27th 2009 |
| Cuisine | Mexican |
| Category | Sauce |
| Level | Advanced |
| Servings | 8 |
| Rating |
Ingredients
5 Ounces Tomatillos
1/2 Cup Sesame Seeds
1/2 Cup Lard (rich)
6 Chiles (dried mulato)
3 Chiles (dried ancho)
3 Chiles (Dried pasilla)
4 Cloves Garlic
1/2 Cup Almonds (unskinned)
1/2 Cup Raisins
1 Teaspoon Salt
1/2 Teaspoon Cinnamon
1/4 Teaspoon Pepper (black ground)
1/4 Teaspoon Anise
1/8 Teaspoon Clove
1 Slice Bread (white darkly toasted)
1 Ounce Mexican Chocolate
4 Tablespoons Sugar
Watercress Sprigs (for garnish)
1 Turkey Breast (optional)
Classic mexican red mole
Directions
Set out all ingredients: clean tomatillos, remove stem and seeds from chiles, peal garlic, grind spices, toast bread to dark brown, and chop chocolate.
Roast tamotillos under broiler until slightly blackened both sides (5 minutes each side). Then, scrape tamotillos into a bowl and set aside.
Roast sesame seeds until golden then pour 2/3rds of them over tamotillos, and set aside 1/3rd for garnish.
Add lard to a 8-9 quart pot (dutch oven best) over medium heat. Tear chiles into flat pieces and fry 4 to 5 pieces at a time, flipping constantly until interior lightens (20-30 seconds) Not so dark they smoke. Remove, drain and place in an empty bowl, cover with hot tap water and let stand (30 minutes).
In the hot oil fry the garlic and almonds until brown, stirring often (5 minutes). Remove, drain and add to tamotillos
Fry raisins while stirring (20-30 seconds). Remove, drain and place over tamotillos.
(Optional) Raise heat to medium-high and, one at a time, brown two halves of turkey breasts, sprinkled with salt (chicken pieces) then set meat aside, or continue recipe for other use.
Remove chiles from water and place in blender with 1/2 cup soak water (if bitter use plain water).
Puree chiles and press through medium mesh strainer into empty soak bowl.
Add tamotillo mixture to unwashed blender, along with 1 cup water, cinnamon, pepper, anise, clove, bread and chocolate. Puree adding water if needed to keep it moving.
Strain tamotillo puree back into bowl.
Pour fat from pot leaving only a light film and place over medium-high heat.
When very hot scrape the chile puree into pot, and while stirring constantly, thicken sauce into a paste (10-15 minutes).
Add tamotillos, continue stirring and thicken to a paste (5-10 minutes).
Add 6 cups of water, stir, partially cover and simmer over medium-low heat stirring occasionally until thickened to coat the back of a spoon (45 minutes)
Add salt to taste (about 1 1/4 teaspoons) and the sugar.
Optional: Place the browned meat in the mole and place pot in a 325F oven until chicken's internal temperature is 150F (45 minutes).
Optional: Remove turkey from sauce and slice on cutting board, and place on serving plate.
Ladle mole generously over turkey (chicken, enchiladas, burritos, rellenos) and garnish with watercress or parsley and serve.
Roast tamotillos under broiler until slightly blackened both sides (5 minutes each side). Then, scrape tamotillos into a bowl and set aside.
Roast sesame seeds until golden then pour 2/3rds of them over tamotillos, and set aside 1/3rd for garnish.
Add lard to a 8-9 quart pot (dutch oven best) over medium heat. Tear chiles into flat pieces and fry 4 to 5 pieces at a time, flipping constantly until interior lightens (20-30 seconds) Not so dark they smoke. Remove, drain and place in an empty bowl, cover with hot tap water and let stand (30 minutes).
In the hot oil fry the garlic and almonds until brown, stirring often (5 minutes). Remove, drain and add to tamotillos
Fry raisins while stirring (20-30 seconds). Remove, drain and place over tamotillos.
(Optional) Raise heat to medium-high and, one at a time, brown two halves of turkey breasts, sprinkled with salt (chicken pieces) then set meat aside, or continue recipe for other use.
Remove chiles from water and place in blender with 1/2 cup soak water (if bitter use plain water).
Puree chiles and press through medium mesh strainer into empty soak bowl.
Add tamotillo mixture to unwashed blender, along with 1 cup water, cinnamon, pepper, anise, clove, bread and chocolate. Puree adding water if needed to keep it moving.
Strain tamotillo puree back into bowl.
Pour fat from pot leaving only a light film and place over medium-high heat.
When very hot scrape the chile puree into pot, and while stirring constantly, thicken sauce into a paste (10-15 minutes).
Add tamotillos, continue stirring and thicken to a paste (5-10 minutes).
Add 6 cups of water, stir, partially cover and simmer over medium-low heat stirring occasionally until thickened to coat the back of a spoon (45 minutes)
Add salt to taste (about 1 1/4 teaspoons) and the sugar.
Optional: Place the browned meat in the mole and place pot in a 325F oven until chicken's internal temperature is 150F (45 minutes).
Optional: Remove turkey from sauce and slice on cutting board, and place on serving plate.
Ladle mole generously over turkey (chicken, enchiladas, burritos, rellenos) and garnish with watercress or parsley and serve.
Citation: Mexico; One Plate at a Time, by Rick Bayless