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1995-09-27
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Newsgroups: rec.food.recipes
From: usi@infi.net (Luis Melgoza)
Subject: Mole Poblano, authentic.
Message-ID: <usi-070594214324@198.22.1.146>
Organization: Realty Executives
Date: Sat, 07 May 1994 21:43:24 -0500
This is the authentic Mexican mole recipe I use to make it from scratch, my
family just loves it. Enjoy!
MOLE POBLANO
Ingredients:
4 CHILES MULATOS
4 CHILES ANCHOS
4 CHILES GUAJILLOS
4 CHILES PASILLAS
1 CAN WHOLE TOMATOES
1 LARGE ONION
4 GARLIC CLOVES
1/2 C. ALMONDS
1 PLAINTAIN BANANA
1/2 C. PEANUTS
1 PIECE TOASTED BREAD
2 CORN TORTILLAS
1 TABLET "ABUELITA" CHOCOLATE
1/8 C. SESAME SEEDS
OIL OR LARD FOR FRYING CHOCOLATE, CHICKEN-TURKEY
Devein chiles and remove seeds. Peel onion and cut in quarters. Cut
plaintain banana in 1/4 in. pieces and set aside with chiles, etc.
Heat 1/4 inch of oil in a widepan (a wok is great) and fry all ingredients,
in batches, starting with the chiles and ending with the nuts, tomatoes and
chocolate. As you fry all the ingredients, set them aside in a large bowl,
mixing them together as you go.
Once all ingredients have been sauteed, puree them in a blender, thinning
them with chicken or turkey broth (or consomme cubes or powder dissolved in
hot water). Consistency should be fairly thick, but just thin enough to
blend to a smooth sauce.
Cook over low flame (or in crock pot) for approximately two hours, or until
Mole turns a dark reddish brown color. The perfect test for Mole is when
you stir it, you will see the bottom of the pot!
Serve over chicken, turkey, pork or sirloin tips, always accompanied by
Mexican rice and corn tortillas or Mexican rolls (French baguettes will do
too!)
--
Nancy Hedges <usi@infi.net>