mole question
On Mar 19, 3:07 pm, "chipotle" > wrote:
> As far as I know, mole (yes, there are many) is a complicated and
> sublime sauce.
> I have just encountered a recipe for chili that calls for powdered
> mole.
> Is there such a thing?
> How do you powder a complex sauce?
>
> Could this person mean something else, such as powdered chiles of some
> sorrt?
I donīt find mole as a complicated Mexican sauce, i prefer to look at
it as a fun sauce. There are 66 ingredients in traditional poblano
mole, this dish has many different versions. At my home, grandma was
from the north, she didnīt like it to be sweet or hot, so her mole was
more similar to a peanut sauce. I personally like mole very sweet and
hot. I have made mole while visiting relatives in the US, they are not
used to spicy food so I only used ancho chillies. Itīs not that
complicated it, give it a try. *Donīt care too much about quantities.
This is a simpler version but it is still very good and much better
than the comercial stuff.
In a big pan place a whole chicken or chicken pieces to boil
withanough water and salt. In another small pan boil ancho chiles for
3 min and let them soak in the hot water. In a big skillet fry with
little corn oil
1 or 2 corn tortillas, just until they get soft, remove and fry some
sesame seeds, remove when they get golden, then fry some silvered
almonds, until golden, again remove and reserve. Fry some raisins, for
30 sec, very fast and remove. Fry some mince onion and garlic until
translucent and remove. Then start to blend all these ingredients ,
little by little, using a good blender and some water used to boil the
chicken. Open the ancho chillies and remove seeds and stems, you can
use running water. Add the chillies to the blender, you will add to
the blender cumin, cinammon, Maria Mexican cookies or animal crackers
or graham crackers, a piece of baguette bread or Mexican bolillo. Pour
sauce in big pan with chicken meat, you can place the whole pieces or
you can shredd the meat. Add a spoonful of peanut butter and a big
round of Mexican chocolate or....Hersheyīs syrup. If using the syrup
use more baguette bread and less sweet crackers. Simmer and adjust
salt and pepper, you can add sugar if you like it sweet, and othe kind
of chillies (guajillo, chipotle, mulato..) if you like it hot. Serve
with white rice and hot corn tortillas and sprinkle more sesame seeds
over it.
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