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chiles

Black Mole from Oaxaca (Mole Negro de Oaxaca)

By Juliann Esquivel

 Ingredients

8 large dried chile mulatos, you will have to go to a Mexican market where these are sold.

8 large dried pasilla or ancho chiles. if you live in California, Texas, Miami, New York, or Chicago it should not be too hard to find these dried chile peppers

4 large dried guajillo chiles

6/8 Tbsp. lard or corn oil, for those who have health reasons

1/2 c slivered almonds, toasted lightly

1/2 c dark raisins

1/4 c pumpkin seeds, toasted lightly

1/4 c pecans, in pieces, toasted lightly

1/4 c peanuts with skins if possible, not the shells toasted lightly, can be salted

4 slice challah bread or any egg bread, toasted and torn in pieces

1/4 c sesame seeds, toasted lightly, save a tablespoon to a side.

1/4 tsp dried thyme

1/4 tsp dried marjoram

1/4 tsp dried Mexican oregano if possible if not possible then the other oregano

4 medium avocado leaves. optional since it is hard to get fresh avocado leaves.

1 1/2 small sticks cinnamon or ground cinnamon about 2 level tsps.

1/4 tsp ground star anise or ground seed anise

2 small cloves, just two whole cloves

1 tsp cumin seeds or ground cumin

3 small black peppercorns, whole

2 large plantains ripe sliced, can buy Goya frozen fried plantains

1 large tomato roasted, no need to seed or peel

3 large tomatillos, quartered & roasted

5 clove garlic roasted

1 medium onion roasted

10/12 c rich homemade chicken broth. use homemade, best if you make the day before

8/10 large pieces of cooked chicken or turkey

1 1/2 Tbsp. perhaps a tad bit more sugar

2 large tablets Mexican chocolate there is one called abuelitas chocolate, this is a special chocolate that is mixed with cinnamon, almonds, & vanilla

2 Tbsp. salt or to your taste

1 c flour

2 medium corn tortillas fried crispy golden careful not to scorch

 Directions

1
First the day before making your mole you will need to make a rich chicken stock. Cook two chickens cut into pieces, in a deep heavy pot cover pieces with cold water add a medium onion, some garlic cloves a little salt and some garlic powder cover on medium flame and cook for about 1 1/2 hours. Ensure you have at least 12 cups of good rich broth. When chicken is done take out pieces and put into a separate pan let cool & cover and refrigerate for the next day. Do not overcook the chicken you want tender nice pieces, not chicken falling off the bone. When broth cools strain and refrigerate. All of the ingredients for this broth are in addition to what is on the sauce ingredient list above. Next day skim of the fat from the top and put on back burner until ready to use.

2
Clean the dried chilies with a damp cloth. Open the chiles by making a slit and removing the stem, seeds and membranes. Be sure to get all of the seeds out. They will cause you sauce to be bitter. After cleaning all of the dried chilies put into a sauce pan cover with cold water and put on medium flame let the chilies begin to boil for 5 minutes. Then shut off heat and let steep in this water for 10 more minutes. Make sure you have the extractor or ventilator on over the stove when doing this. Chile fumes can be strong. After the chilies have soaked for 10 minutes remove to a blender and with a little of the soaking water blend down to a puree. (Do not throw the remaining soaking water away Save it you will need it later). Take out chile puree and set aside in a separate bowl.

3
On a cookie sheet place your onion cut in half cut side down, tomatillos cut side down, the tomato leave whole but turn once or twice while roasting. Four peeled garlic cloves all to roast under the broiler. Do not let veggies char only to roast until somewhat brown, keep checking to make sure your veggies do not burn. Turn tomato just to get some nice browning spots. This should take about 4/5 minutes under the broiler. Some people do on a griddle but it’s faster under the broiler. Remove veggies and puree everything in the blender. everything must be completely pureed. Set aside in a separate dish.

4
In a cast iron pan if available or a heavy large fry pan heat 1 tablespoon lard or oil and fry raisins until they puff up and brown a bit again I can’t begin to remind do not scorch or burn the raisins. Remove the raisins and set aside. Add a little more lard or oil and fry gently the almonds, pecans, and the peanuts frying for five minutes on a medium to low flame careful not to burn. All this takes times you cannot hurry because burning or scorching any of these nuts will cause your sauce to be bitter. Nuts should be a golden brown. Remove nuts and set aside. Next in the same frying pan add a little more lard or oil and fry your torn bread pieces lightly then put bread in the oven for about ten minutes to toast a bit. After 10 minutes remove bread from oven. Next in that same frying pan cut your ripe plantains in small pieces and fry in oil or lard until golden. Remove the plantains to a separate pan. Last fry the tortilla in a little bit more oil or lard until crispy again being careful not to burn. Remove fried tortilla to bread pan. Heat another heavy fry pan no oil or lard please. Keep heat down on medium low Add your spices to toast sesame seeds, cinnamon sticks anise, cloves, cumin seeds, black peppercorns and pumpkin seeds slowly. Toast until they are a fragrant do not burn or scorch. Put into a spice grinder or coffee grinder and pulse until totally ground to a powder. Note if you do not have whole cumin seeds then add ground cumin powder to your mixture at the end after you have pulsed your spices. Next add your powdered spices to the just ground spices referring to the oregano, thyme and marjoram.

5
At this time start to heat your chicken broth. When hot reduce to a simmer you don’t want it to boil. Place the ground spices, the pureed veggies, the fried plantains, and a cup of chicken broth and blend into a smooth paste. Place in a bowl and set aside. Next place the bread, tortilla, and a little more broth and blend into a puree. Add some of the pureed chiles and continue to blend everything in little batches until all the bread, tortilla mixture is pureed and mixed with the chile puree Everything should be very well incorporated. Next put the nuts, remaining 2 cloves garlic, raisins and chocolate in the blender add a little of the water (about 1/2 cup) from the soaked chiles and blend to a smooth paste. By this time all of your ingredients should be well blended in a smooth paste or pureed except for the flour and sugar. Mix all of your pureed ingredients together. The bread and chiles, the veggies, the spices the nuts and chocolate mixture. Everything mix really good. Taste for salt seasoning. (I have left out the avocado leaves because this is very hard for some to find. If you are close to a location that has fresh avocado leaves wash four and put aside for one of the final steps.

6
In a deep heavy pot heat some more lard or oil, add the flour and begin to make a roux. Roux should be sautéed to a golden brown then add about 2 cups of all your pureed mixture. With a large whisk begin to mix roux with the puree mixture. Your mixture will begin to get thick and be hard to stir. Start adding 2 or three cupful of hot chicken broth and whisking constantly until you have a nice consistency then add all of the remaining pureed mixture and about 8/10 cupful of the chicken broth. Keep stirring with the whisk until you have a smooth sauce. Taste to see if it has enough salt. If it is a little bitter add the sugar a little at a time. Each time tasting to see if the bitterness is gone. Your sauce should be savory, and spicy not sweet. If you have the avocado leaves now you add them to the sauce whole not cut with your cooked chicken pieces from which you made your broth. Simmer mole sauce and chicken on low flame for about 45 minutes. If sauce is too thick add more chicken broth. Remove avocado leaves and discard. Serve Mole and chicken with Mexican rice and warm tortillas. Sprinkle a few toasted sesame seeds over the mole when serving. I have the recipe posted for Mexican rice. I will be making this mole this weekend and will post the picture of the finished dish. This is not an easy dish. Mole Negro is a labor intensive and the most arduous of all the mole recipes. It is done in steps and takes patience. The reward is a melt in your mouth sauce and chicken that few have a chance to experience here in the U.S. Note: Do not use any other chocolate except the Mexican chocolate your mole will lose its character & notoriety it is famous for. Mexican chocolate can be found in the Latin food section of your supermarket. Enjoy.

Chiles en Nogada

The traditional chile en nogada is from Puebla; it is tied to the independence of this country since it is said they were prepared for the first time to entertain the emperor Agustín de Iturbide when he came to the city after his naming as Agustín I. This dish is a source of pride for the inhabitants of the state of Puebla. (Wikipedia)
I suggest you have it at least once, trust me you wont regret it.

INGREDIENTS

FOR THE FILLING:
8 oz. pork loin

2 cloves garlic, peeled, plus 2 finely chopped

1 large white onion, halved

Kosher salt, to taste

2 tbsp. lard (available at emperorfood.com) or canola oil

2 tbsp. finely chopped parsley

3 plum tomatoes, cored, peeled, and finely chopped

2 tbsp. raisins

2 tbsp. finely chopped blanched almonds

½ Granny Smith apple, peeled, cored, and finely chopped

½ pear, peeled, cored, and finely chopped

½ peach, peeled, pitted, and finely chopped

½ medium ripe plantain or banana, peeled and finely chopped.

FOR THE WALNUT SAUCE:

4 oz. walnuts

½ cup milk

6 oz. queso fresco (available at mexgrocer.com)

1 cup crema (available at mexgrocer.com) or sour cream

2 tbsp. sherry

3 tbsp. sugar

Kosher salt, to taste

FOR THE CHILES:

12 poblano chiles

2 cups canola oil, for frying

1 cup flour

5 eggs, separated

2 tbsp. kosher salt

1 tbsp. distilled white vinegar

Seeds of 1 pomegranate

INSTRUCTIONS

  1. Make the filling: Bring pork, 2 whole cloves garlic, half the onion, and 2 cups water to a boil in a 4-qt. saucepan over medium-high heat; season with salt, reduce heat to medium-low, and cook, covered, until pork is tender, about 1 hour. Transfer pork to a cutting board, and pour cooking liquid through a fine strainer into a bowl; reserve ½ cup cooking liquid, and discard any remaining along with solids. Once cool, finely chop pork, and set aside with cooking liquid. Return saucepan to medium-high heat, and add lard; finely chop remaining onion, and add to pan along with minced garlic, and cook, stirring, until soft, about 8 minutes. Add parsley and tomatoes, and cook, stirring, until tomatoes break down, about 5 minutes. Return pork and cooking liquid to pan along with raisins, almonds, apple, pear, peach, and plantain, and cook, stirring occasionally, until fruit is cooked through and mixture is thick, about 10 minutes. Remove from heat, and season with salt; set aside.
  2. Make the walnut sauce: Place walnuts in a 2-qt. saucepan, and cover with water; bring to a boil, and cook for 5 minutes. Drain, and use a stiff-bristled brush to peel away most of the skin from walnuts; set aside. Bring milk to just under a boil in a 2-qt. saucepan over medium-high heat, and add walnuts; let sit, covered, to soften nuts, about 30 minutes. Transfer walnuts and milk to a blender along with queso fresco, crema, sherry, and sugar, and puree until very smooth and thick, at least 2 minutes. Season with salt, and transfer to a bowl; cover and refrigerate until ready to use.
  3. For the chiles: Heat broiler to high. Place poblano chiles on a foil-lined baking sheet and broil, turning, until blackened all over, about 20 minutes. Transfer chiles to a bowl, and let cool. Peel and discard skins, stems, and seeds, and cut a slit down the length of each chile. Remove and discard seeds and ribs, keeping chile intact. Place about 2-3 tbsp. filling inside each chile, and close chile around filling to form a tight roll. Refrigerate until ready to use.
  4. Heat oil in a 12″ skillet over medium-high heat. Meanwhile, place flour on a shallow plate, and set aside. Beat egg whites in a bowl until soft peaks form; whisk in egg yolks, salt, and vinegar. Working in batches, dredge each chile in flour, shaking off excess, and then coat in egg batter. Place in oil, and fry, flipping once, until golden brown and filling is heated through, about 5 minutes. Using a slotted spoon, transfer chiles to a wire rack to drain. Transfer to serving plates, and spoon walnut sauce over chiles to cover completely; sprinkle with pomegranate seeds before serving.

http://www.saveur.com/article/Recipes/Mexico-Poblano-Walnut-Sauce

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