Free Recipe Superauthentic Mexican Mole Sauce
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Superauthentic Mexican Mole Sauce Recipe
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] 6
-ancho
Chiles
4 Pasilla chiles
4 Mulato chiles
Superauthentic Mexican Mole Sauce Preparation
[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. Posted to MM-Recipes Digest by muddy@ibm.net on Sep 8, 1998
Cooking Temperature:
Recipe Serves: 1
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