From ianhoarespamless@wanadoo.fr Thu Aug 7 12:45:14 2003 Date: Wed, 06 Aug 2003 21:02:56 +0200 From: Ian Hoare Reply-To: ianhoare@wanadoo.fr Newsgroups: uk.food+drink.indian Subject: Re: Aren't Mums Great Salut/Hi Champ, le/on Wed, 06 Aug 2003 15:20:39 +0100, tu disais/you said:- >On Wed, 06 Aug 2003 15:23:06 +0200, Ace wrote: > >>>I have a recipe for Chicken Mole which uses dark, bitter chocolate in >>>the sauce. >> >>Any 'proper' mole will use some, possibly in powdered form. And it >>should really be made with turkey[1]. > >A 'mole' is a type of dish? Wow. Up until now I thought it was >either >a) a small mammal >b) a measure used in chemistry. Indeed oit is, and truly excellent. Here are recipes for three different ones. Despite the approximater english, the oaxacan recipe is likely to be very authentic (note chocolate used). Yield quantities are bizarre, but real Turkeys are much smaller than the battery produced big breasted nonsense most easily found. @@@@@ Now You're Cooking! Export Format Mole Oaxaqueno (Black) main dish, meats, mexican 1 turkey -=or=- 2 chickens. 250 gm chile chihuacle black 250 gm chile chihuacle red. 250 gm chile black mulato. 250 gm chile pasilla mexican. 500 gm lard 50 gm almond chopped 50 gm nut chopped 25 gm squash pip cut. 50 gm mango cut. 25 gm sesame. 1 kg tomato; roast & peeled. 500 gm miltomate ( green tomato cooked) 2 heads garlic roast & peeled 2 medium onions, roast 2 teaspoon seeds from the chiles 1 corn tortilla toasted 4 cloves. 4 fat peppers. 6 black peppercorns 1 teaspoon anise. 10 gm cinnamon 1/2 teaspoon cumin. 1/2 teaspoon oregano 1/2 teaspoon marjoram 2 slice bread of yolk fried 300 gm mexican chocolate bars*. 3 avocado leaves. 1 salt *Mexican chocolate bars for prepare chocolate with milk, its a chocolate with sugar. Like La Abuelita o Chocolate Morelia First put in one casserole the turkey or chicken of your preference to cook with water, onion and garlic. Take out the seeds and veins of the chiles. In a casserole with sufficient grease fry the chiles, be careful because the chiles burn in minutes, then take out and add almond, nut, pip and maní, put out and finally and on little grease fry the sesame. Mix the fried ingredients and from them make a paste in a processor. Put it mix into grease of pork for frying. Process separately the tomato (miltomate), the tortilla, spices and fried bread. And when chiles mixture have 30 minutes aprox. in fire, add the other mix of tomato. Finally add the necessary broth, the chocolate and the entire leaves and roasted of avocado. Then serve the pieces of turkey or chicken and cover with the mole sauce and put sesame seeds to adorn. The entry of all [mole] Mexican is the typical rice, white, red or yellow, and with beans in a side. This typical recipe in Mexico, can be used for prepare enchiladas the next day, you need tortillas of corn, fresh cream, onion in rounds and fresh cheese. And prepare frying the tortilla in vegetable oil, then put chicken or turkey inside, you can make tacos rolling the tortilla or fold them. Then put the mole over the tortillas and adorn with cheese, onion rounds and fresh cheese. This is a family recipe and I translate it, sorry by my english but the taste is delicious anyway. If I wrote something unrediable please let me know. This recipe is from the south of Mexico, is an original recipe. Actually we don't make this recipe all days because it is difficult, but we make it for special occasions. Here in the markets we can find mole prepared, and we use that preparation for many recipes. There are many kinds of mole, the difference between them is in chillies used. pwriedt@spin.com.mx (Patricia Wriedt) Yield: 8 servings ** Exported from Now You're Cooking! v5.59 ** @@@@@ Now You're Cooking! Export Format Mole Poblano De Guajolote (Turkey In Chocolate & Chili Sa main dish, mexican, poultry 1 turkey (8 to 9 pounds) 1 teaspoon salt 4 dried pasilla chilies 4 dried mulato chilies 6 dried ancho chilies 1 ; substitute for the above 1 ; chilies: 14 dried ancho 1 ; chilies 2 cup chicken stock; boiling, 3/4 cup blanched almonds 1 cup onions; coarsely chopped 3 medium tomatoes; concassee 1/2 cup seedless raisins; lightly 1 ; packed 2 tablespoon sesame seeds 1 tortilla; broken in small 1 ; pieces 1 teaspoon garlic; finely chopped 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon coriander seeds; ground 1/2 teaspoon anise seeds 1 teaspoon salt 1/4 teaspoon black pepper; freshly ground 6 tablespoon lard 2 cup chicken stock; cold, 1 1/2 chocolate squares, unsweeten 2 tablespoon sesame seeds Place the turkey, disjointed and cut into 8 serving pieces in a 4 to 5 quart heavy flameproof casserole. Add the salt and enough cold water to cover the turkey completely. Bring to a boil over high heat. Then reduce the heat to low, cover the casserole and simmer for 1 hour; the turkey will be almost cooked through. Set the casserole aside off the heat. Meanwhile, prepare the mole (sauce) in the following fashion: Under cold running water, pull the stems off the chilies, break or cut the chilies in half, and brush out their seeds. Cut away and discard any thick ribs and tear the chilies into small pieces. In a large bowl, pour 2 cups of boiling chicken stock over the chilies and soak them for about 30 minutes. Blend the almonds in the jar of an electric blender until they are completely pulverized. Force the nuts through a sieve and return them to the blender with the chilies, their soaking liquid, the onions, tomatoes, raisins, 2 tablespoons of sesame seeds, tortilla, garlic, cinnamon, cloves, coriander, anise seeds, salt and pepper, and blend at high speed until the mixture is reduced to a smooth puree. (To make the sauce by hand, put the chilies, onions, tomatoes, raisins, tortilla and garlic through a food mill set over a large bowl and discard any pulp remaining in the mill. With a pestle, pound the almonds, sesame seeds and anise seeds in a mortar until they are pulverized, force them through a sieve, then stir the mixture into the chili puree. Stir in the chilies' soaking liquid and add the cinnamon, cloves, coriander, salt and pepper.) In a heavy 10 inch skillet, melt 2 tablespoons of the lard over moderate heat. Pour in the mole and simmer it, stirring constantly, for about 5 minutes. Add the cold stock and the chocolate. Cook, uncovered, over low heat, stirring frequently, until the chocolate has melted. Cover the skillet and set it aside off the heat. Remove the turkey from the casserole and lay the pieces on a double thickness of paper towels to drain. Then pat them thoroughly dry with extra towels. In a heavy 12 inch skillet, melt the remaining 4 tablespoons of lard over moderate heat until a light haze forms above it. Add the pieces of turkey and brown them well on all sides, turning them frequently in the hot lard. Drain off the fat from the skillet and then pour the mole sauce over the turkey, turning the pieces about in the sauce to coat them evenly. Cover the skillet and simmer over low heat for about 30 minutes, basting the turkey now and then with the sauce. To serve, arrange the pieces of turkey on a heated platter and pour the sauce over them. Sprinkle the top with 2 tablespoons of sesame seeds. NOTE: In Mexico, chicken and pork are often prepared and served in the same sauce. Time/Life 'Foods of the World', Recipes: Latin American Cooking Earl Cravens earl.cravens@mgmtsys.com Submitted By EARL CRAVENS On 09-16+94 Yield: 8 servings ** Exported from Now You're Cooking! v5.59 ** @@@@@ Now You're Cooking! Export Format Mole Poblano Picante casseroles, main dish, mexican, poultry 8 mulato chiles 4 ancho chiles 4 pasilla chiles 8 lb turkey, in pieces 4 tablespoon lard 4 tablespoon sesame seeds 1 large onion, chopped 2 cloves garlic, chopped 1 tortilla, cut up 1 cup blanched almonds 1/8 teaspoon ground gloves 1/8 teaspoon cinnamon 1/2 teaspoon ground coriander seed 1/4 teaspoon anise 1/2 cup raisins 3 tomatoes, seeded, chopped 4 canned chipotle chiles 2 oz unsweetened chocolate 1 salt 1 freshly ground pepper 1 teaspoon sugar Prepare the mulato, ancho, and pasilla chiles by washing in cold water; removing veins, stems, and seeds; and tearing them roughly into pieces. Place the pieces in a bowl and soak in hot water (about 1 cup to 6 chiles) for about an hour. Blend the chiles with the soaking water in a blender, but do not over blend. The texture should remain coarse. Place the turkey pieces in a flameproof casserole with a lid, and poach, covered, in salted water to barely cover for 1 hour. Drain, reserving the stock. Dry the turkey pieces thoroughly with paper towels. Heat the lard in a skillet, and brown the turkey pieces, a few at a time. Arrange the turkey pieces in the casserole and keep warm. Combine 2 tbs of the sesame seeds, the onion, garlic, tortilla, almonds, cloves, cinnamon, coriander seed, anise, raisins, tomatoes, prepared chiles, and chipotle chiles, and reduce, bit by bit, to a coarse puree in the electric blender. Heat the remaining lard in a skillet, adding, if necessary, a little more lard to bring it up to 3 TBS. Cook the puree, stirring constantly, for about 5 minutes. Add 2 cups of the turkey stock, chocolate, salt and pepper to taste, and the sugar, and cook, over very low heat, until the chocolate has melted. Pour the sauce over the turkey; cover; and cook over the lowest possible heat for 1 hour, stirring occasionally. The sauce should be rather thicker than the consistency of heavy cream. If it seems too thin, thin with turkey stock. Sprinkle with remaining sesame seeds just before serving. NOTE: Chipotle chile and its close relative morita chile have the most exotic flavor of any of the Mexican chiles. They are also exceedingly picante and can really lift your head off. If you do not care for hot food, experiment with the chipotle, for even in a small quantity its flavor will survive. Begin with a half chile, tasting and adding more to your mole with caution until you find the amount that suits your taste. Yield: 12 servings ** Exported from Now You're Cooking! v5.59 ** -- All the Best Ian Hoare Sometimes oi just sits and thinks Sometimes oi just sits.