Mole Sauce, My Style: Mole Sanchez
From: Recipe courtesy Aaron Sanchez of the Food Network show Nuevos Chilies
Prep Time: 30 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 30 min
Serves: 12 servings
Ingredients
1 pound guajillo chiles, stemmed, seeded, and deviened
1 pound pasilla chiles, stemmed, seeded, and deviened
1 pound ancho chiles, stemmed, seeded, and deviened
2 Spanish onions, quartered
4 tomatoes, quartered
10 tomatillos, peeled
8 large garlic cloves, peeled
1/2 cup black raisins
1 cup dried apricots
1 cup prunes
4 cups red wine
2 tablespoons Mexican oregano
1 tablespoon cumin seeds
1 tablespoon fennel seeds
2 tablespoons whole black peppercorns
5 cloves
2 large cinnamon sticks
1 gallon chicken stock
2 sweet plantains
Vegetable oil
1 piece Mexican chocolate
5 corn tortillas
Serving suggestion: beef, lamb, or chicken
Directions
Preheat the oven to 500 degrees F.
Begin by placing all the dry chiles on sheet tray and toasting them in hot oven for 2 minutes until they start to let off an aroma, remove quickly and submerge them in bowl with hot water. Set aside.
Preheat the broiler.
Place the onions, tomatoes, tomatillos, and garlic on sheet tray and allow until roast and allow to char in a salamander or broiler and the vegetables have roasted for about 5 minutes. Remove and set aside.
In a medium saucepan combine the prunes, apricots, and raisins with the red wine and allow to cook for 10 minutes or until the fruit has absorbed all the wine and set aside.
In hot pan, toast all the spices, turning quickly as not to burn them. As soon as you see them smoking, remove, grind in a spice grinder, and set aside.
To start assembling the mole combine the chiles, roasted vegetables, red wine-soaked dry fruit and the spices in large heavy bottom pot. And add the chicken stock and simmer for about 30 minutes.
Meanwhile peel the plantains and slice into 1-inch thick slices. In a saute pan with 3 inches of oil, fry the plantains until golden and add to the pot as well as chocolate and tortillas cook for 15 minutes. Remove from the heat and puree the sauce until smooth. Serve with chicken, beef, or lamb.
Exploring the world of food and bringing home my finds for you! Lots of chocolate recipes, Italian, comfort food like Louisiana Cajun and food videos.
Showing posts with label mole sauce. Show all posts
Showing posts with label mole sauce. Show all posts
28 June 2009
Recipe: Mole Sauce, My Style: Mole Sanchez
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27 June 2009
Recipe: Chicken Mole Poblano
From Denny: Tyler Florence is one of my favorites over at Food Network. He works fast in the kitchen and he is able to easily teach as he is working quickly - quite the combination! He also is not judgmental and is so flexible he can work with anyone. Here is his recipe using chocolate in a savory dish from his show on Flavors of Central America.
Chicken Mole Poblano
From: Recipe courtesy Tyler Florence @ Food Network
Prep Time: 25 min
Inactive Prep Time: 30 min
Cook Time: 45 min
Level: Intermediate
Serves: 4 to 6 servings
Ingredients
Mole sauce:
2 dried ancho chilies, stemmed and seeded
2 dried anaheim chilies, stemmed and seeded
2 dried chipotle chilies, stemmed and seeded
1/4 cup golden raisins
1/4 cup whole almonds
1/4 cup sesame seeds
1 tablespoon whole black peppercorns
1 cinnamon stick, preferably Mexican, broken in pieces
1 tablespoon dried oregano, preferably Mexican
4 sprigs fresh thyme, leaves only
3 tablespoons extra-virgin olive oil
2 onions, sliced
3 cloves garlic, chopped
2 serrano peppers, stemmed and seeded
6 plum tomatoes, chopped
2 ounces bittersweet chocolate, preferably Mexican, chopped
1 capon or large chicken, cut into 10 pieces
1 lemon, juiced
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
2 cups chicken stock
1 onion, thinly sliced
4 radishes, thinly sliced
1 lime, juiced
Cilantro leaves, for garnish
Cooked white rice, for serving
Directions
For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender.
In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).
Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.
Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt. Mix well and serve with the chicken.
Serve over cooked white rice with the onion and radish salad. Garnish everything with cilantro leaves.
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26 May 2009
Recipe: Grilled Shrimp with Chocolate Mole Poblano Sauce
From Denny: We love seafood because it is quick to prepare. Here's a new twist; pair grilled shrimp with a chocolate mole sauce! Anything chocolate works for me!
From: Southern Living Magazine, a wonderful resource recipe database.
Southern Living, "This recipe offers a creative savory use of Andrew Weil's "perfect" food: dark chocolate. The chocolate adds richness to the mole, a traditional Mexican sauce. Prepare the sauce a day ahead, and refrigerate so the flavors have time to develop. Store the mole poblano, covered, in the refrigerator for up to three days, or freeze for up to two months."
Ingredients:
2 pounds large shrimp, peeled and deveined
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups Mole Poblano (recipe follows)
Directions:
Heat a grill pan over medium-high heat.
Pat shrimp dry with paper towels. Combine shrimp, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Thread the shrimp onto 6 (8-inch) skewers. Place skewers on grill pan; cook 2 minutes on each side or until done. Serve with Mole Poblano.
Note: Nutritional analysis includes 1/3 cup Mole Poblano per serving.
Yield: 6 servings (serving size: 1 skewer and 1/3 cup mole poblano)
CALORIES 230 (25% from fat); FAT 6.5g (sat 1.5g,mono 2.1g,poly 1.2g); IRON 3.7mg; CHOLESTEROL 230mg; CALCIUM 79mg; CARBOHYDRATE 10.1g; SODIUM 556mg; PROTEIN 32g; FIBER 1.3g
*****
Mole Poblano
If needed, add more water during the final 18 minutes of cooking to achieve the desired consistency.
This recipe goes with Shrimp with Mole Poblano
Ingredients:
2 ancho chiles, seeded
2 mulato chiles, seeded
1 pasilla chile, seeded
2 plum tomatoes
2 (6-inch) corn tortillas
1 (14-ounce) can fat-free, less-sodium chicken broth
Cooking spray
1/2 cup chopped onion
1 soft black plantain, cut into 1/4-inch slices
1/4 cup sliced almonds
4 garlic cloves, chopped
1 tablespoon unsweetened cocoa
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/4 cups water, divided
2 ounces dark chocolate, chopped
1 tablespoon fresh lime juice
3/4 teaspoon salt
Directions:
Heat a large nonstick skillet over medium-high heat. Add ancho, mulato, and pasilla chiles; cook 1 minute on each side. Place chiles in a medium bowl; cover with hot water. Let stand at room temperature 30 minutes; drain.
While chiles soak in hot water, place tomatoes in pan, and cook 6 minutes, browning on all sides. Remove from pan. Add tortillas to pan, and cook 1 1/2 minutes on each side or until browned. Place drained chiles, tomatoes, tortillas, and broth in a blender; process until smooth.
Heat pan over medium-high heat. Coat the pan with cooking spray. Add chopped onion, and sauté for 3 minutes. Add plantain, and sauté for 3 minutes or until browned. Add almonds and garlic; sauté for 1 minute. Stir in unsweetened cocoa, cumin, cinnamon, and cloves; sauté 15 seconds. Place onion mixture and 1/4 cup water in blender with chile mixture; process until smooth.
Place chile mixture, 1 cup water, and chocolate in pan; cook over medium heat, partially covered, 18 minutes, stirring occasionally. Remove from heat. Stir in lime juice and salt.
Wine note: The complex flavors of moles are a big challenge when it comes to wine. One style I like is fruity but dry rieslings. These have crisp acidity to counterbalance a mole's intense flavor, plus a touch of fruitiness that plays perfectly off the chiles. A great example: Chateau Ste. Michelle Riesling Cold Creek Vineyard 2003 from Washington's Columbia Valley ($17). -Karen MacNeil
Yield: 4 cups (serving size: 1/3 cup)
CALORIES 80 (30% from fat); FAT 2.7g (sat 1.1g,mono 0.7g,poly 0.4g); IRON 0.6mg; CHOLESTEROL 0.0mg; CALCIUM 23mg; CARBOHYDRATE 13.8g; SODIUM 219mg; PROTEIN 1.9g; FIBER 1.8g
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Andrew Weil,
Chateau Ste. Michelle,
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25 May 2009
Recipe: Grilled Shrimp with Chocolate Mole Poblano Sauce
From Denny: We love seafood because it is quick to prepare. Here's a new twist; pair grilled shrimp with a chocolate mole sauce! Anything chocolate works for me!
From: Southern Living Magazine, a wonderful resource recipe database.
Southern Living, "This recipe offers a creative savory use of Andrew Weil's "perfect" food: dark chocolate. The chocolate adds richness to the mole, a traditional Mexican sauce. Prepare the sauce a day ahead, and refrigerate so the flavors have time to develop. Store the mole poblano, covered, in the refrigerator for up to three days, or freeze for up to two months."
Ingredients:
2 pounds large shrimp, peeled and deveined
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups Mole Poblano (recipe follows)
Directions:
Heat a grill pan over medium-high heat.
Pat shrimp dry with paper towels. Combine shrimp, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Thread the shrimp onto 6 (8-inch) skewers. Place skewers on grill pan; cook 2 minutes on each side or until done. Serve with Mole Poblano.
Note: Nutritional analysis includes 1/3 cup Mole Poblano per serving.
Yield: 6 servings (serving size: 1 skewer and 1/3 cup mole poblano)
CALORIES 230 (25% from fat); FAT 6.5g (sat 1.5g,mono 2.1g,poly 1.2g); IRON 3.7mg; CHOLESTEROL 230mg; CALCIUM 79mg; CARBOHYDRATE 10.1g; SODIUM 556mg; PROTEIN 32g; FIBER 1.3g
*****
Mole Poblano
If needed, add more water during the final 18 minutes of cooking to achieve the desired consistency.
This recipe goes with Shrimp with Mole Poblano
Ingredients:
2 ancho chiles, seeded
2 mulato chiles, seeded
1 pasilla chile, seeded
2 plum tomatoes
2 (6-inch) corn tortillas
1 (14-ounce) can fat-free, less-sodium chicken broth
Cooking spray
1/2 cup chopped onion
1 soft black plantain, cut into 1/4-inch slices
1/4 cup sliced almonds
4 garlic cloves, chopped
1 tablespoon unsweetened cocoa
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/4 cups water, divided
2 ounces dark chocolate, chopped
1 tablespoon fresh lime juice
3/4 teaspoon salt
Directions:
Heat a large nonstick skillet over medium-high heat. Add ancho, mulato, and pasilla chiles; cook 1 minute on each side. Place chiles in a medium bowl; cover with hot water. Let stand at room temperature 30 minutes; drain.
While chiles soak in hot water, place tomatoes in pan, and cook 6 minutes, browning on all sides. Remove from pan. Add tortillas to pan, and cook 1 1/2 minutes on each side or until browned. Place drained chiles, tomatoes, tortillas, and broth in a blender; process until smooth.
Heat pan over medium-high heat. Coat the pan with cooking spray. Add chopped onion, and sauté for 3 minutes. Add plantain, and sauté for 3 minutes or until browned. Add almonds and garlic; sauté for 1 minute. Stir in unsweetened cocoa, cumin, cinnamon, and cloves; sauté 15 seconds. Place onion mixture and 1/4 cup water in blender with chile mixture; process until smooth.
Place chile mixture, 1 cup water, and chocolate in pan; cook over medium heat, partially covered, 18 minutes, stirring occasionally. Remove from heat. Stir in lime juice and salt.
Wine note: The complex flavors of moles are a big challenge when it comes to wine. One style I like is fruity but dry rieslings. These have crisp acidity to counterbalance a mole's intense flavor, plus a touch of fruitiness that plays perfectly off the chiles. A great example: Chateau Ste. Michelle Riesling Cold Creek Vineyard 2003 from Washington's Columbia Valley ($17). -Karen MacNeil
Yield: 4 cups (serving size: 1/3 cup)
CALORIES 80 (30% from fat); FAT 2.7g (sat 1.1g,mono 0.7g,poly 0.4g); IRON 0.6mg; CHOLESTEROL 0.0mg; CALCIUM 23mg; CARBOHYDRATE 13.8g; SODIUM 219mg; PROTEIN 1.9g; FIBER 1.8g
recipes,food,arts,funny,photos
Andrew Weil,
Chateau Ste. Michelle,
Cooking,
Fish and Seafood,
Home,
mole sauce,
Olive Oil,
Poblano,
Types of chocolate
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