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Title: Superauthentic Mexican Mole Sauce Pat Anderson
Yield: 1 Servings
Ingredients
1 combine:
2 onions, chapped
4 cloves garlic, chopped
1 c blanched almonds
1/2 c raisins
1/2 ts ground cloves
1/2 ts cinnamon
1/2 ts coriander seeds, ground
1/2 ts anise
2 tb sesame seeds
3 sprigs of fresh coriander
1 tortilla or piece of toast,
-cut up
1 lb (about 3 medium) tomatoes
-[peeled,; seeded, chopped]
1 chiles
4 pasilla chiles
4 mulato chiles
Instructions
[NOTE: chiles should be prepared by removing the stem, seeds and
veins,and then soaked for at least one hour in 2 cups of cold salted
water w/one tablespoon vinegar -- soak longer if the pepper is
particularly hot.]
Blend small amounts of the above in an electric blender to make a
coarsepuree. Heat 3 tablespoons of lard in a saucepan. Cook the puree
in the hot lard, stirring constantly.
Add: 2 cups broth (turkey or pork -- whatever meat is to be served
with the sauce) 1 & 1/2 ounces of unsweetened chocolate squares salt
and pepper to taste
Stir over low heat until the chocolate squares have melted. Sauce
should be quite thick. Pour sauce over meat in a casserole dish, and
cook covered over the lowest possible heat for thirty minutes. Just
before serving, sprinkle with 2 more tablespoons of sesame seeds.
Serves 8-10 (with about 8 lbs of meat).
FROM: The Complete Book of Mexican Cooking, by Elisabeth Lambert
Ortiz. pgs 142-3. NY: M. Evans/Lippincott, c1967.
From: Neysa Dormish Date: 07 Sep 97 National
Cooking Echo Ž
Title: Superauthentic Mexican Mole Sauce Pat Anderson
Yield: 1 Servings
Ingredients
1 combine:
2 onions, chapped
4 cloves garlic, chopped
1 c blanched almonds
1/2 c raisins
1/2 ts ground cloves
1/2 ts cinnamon
1/2 ts coriander seeds, ground
1/2 ts anise
2 tb sesame seeds
3 sprigs of fresh coriander
1 tortilla or piece of toast,
-cut up
1 lb (about 3 medium) tomatoes
-[peeled,; seeded, chopped]
1 chiles
4 pasilla chiles
4 mulato chiles
Instructions
[NOTE: chiles should be prepared by removing the stem, seeds and
veins,and then soaked for at least one hour in 2 cups of cold salted
water w/one tablespoon vinegar -- soak longer if the pepper is
particularly hot.]
Blend small amounts of the above in an electric blender to make a
coarsepuree. Heat 3 tablespoons of lard in a saucepan. Cook the puree
in the hot lard, stirring constantly.
Add: 2 cups broth (turkey or pork -- whatever meat is to be served
with the sauce) 1 & 1/2 ounces of unsweetened chocolate squares salt
and pepper to taste
Stir over low heat until the chocolate squares have melted. Sauce
should be quite thick. Pour sauce over meat in a casserole dish, and
cook covered over the lowest possible heat for thirty minutes. Just
before serving, sprinkle with 2 more tablespoons of sesame seeds.
Serves 8-10 (with about 8 lbs of meat).
FROM: The Complete Book of Mexican Cooking, by Elisabeth Lambert
Ortiz. pgs 142-3. NY: M. Evans/Lippincott, c1967.
From: Neysa Dormish Date: 07 Sep 97 National
Cooking Echo Ž
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