sf > wrote:
>On Tue, 8 Feb 2011 03:26:14 +0000 (UTC), (Steve
>> There are some very labor-intensive procedures for making mole, but I
>> have found that (for me) the super-long procedures are not completely
>> essential to a good result.
>Where's your recipe? I'm interested.
Generally I start by making an enchilada sauce, and then
add (bar) chocolate and spices. I do not fry or sautee anything.
I do not include some ingredients that are commonly included,
such as torn-up tortillas, but I do include all or nearly all
the spices stated in commonly-found recipes. It is ready in about two
hours.
The most recent batch, I used some Mexican chocolate (which is very sweet)
and some 85% dark chocolate. The ratio of these then determines how sweet
the sauce will be.
You do have to start with good chiles. Most typically I will use dried
NM and guajillo chiles, and powdered pasilla chile.
Steve