I was curious about the
origins of the tasty sauce so I found out a little about the history of mole
sauce or more specifically mole Poblano sauce. The word ‘mole’ comes from the
Aztec word “molli” meaning sauce, stew or concoction. The region in the
southeastern part of Mexico is known as the Land of the Seven Moles or Oaxaca.
The exact origin of the mole is unclear, but the date is said to be somewhere
between the years of 1680 and 1688. One story goes that the nuns of the Convent of Santa Rosa in Puebla
de Los Angeles learned suddenly that the Archbishop was going to visit them. In
the panic of having nothing to serve him, they prayed and prayed and an angel
came to inspire them. They then
pulled together a sauce comprised of many dried chiles, toasted nuts, dried
fruits, and cocoa powder. They ground up this concoction and served it over
some cooked turkey. At least that’s on one version of the story goes. But
whatever really happened, it gave birth to a well-known delicious and seductive
sauce that has lasted through time.
DARK AND SEXY MOLE
WITH QUESO BLANCO would make a great appetizer to a Mexican themed
dinner or at a cocktail party. Since the mole takes a bit of time to make, I
would recommend you make it at least a day in advance, that way the flavors in
the mole get to deepen and intensify. This makes a lot of sauce and it freezes
well. I would actually recommend making a double batch and then freezing the
rest that you don’t use. Then it will be so easy to thaw it and use quickly for
a pop-up romantic dinner for two. Oh yes, pass the mole PLEASE (wink, wink).
Hmmmmm, now isn’t that a Foodgasmic thought!
DARK AND SEXY MOLE WITH QUESO BLANCO
Yields 1
quart of sauce
This recipe is influnced by the recipe
from the blog
http://jugalbandi.info/2007/11/when-chilli-meets-chocolate-vegetarian-mole-poblano/ which
was adapted from a recipe from Authentic
Mexican by Rick
Bayless and Deann.
2 ounces
dried chiles mulatos
3/4 ounces dried chiles anchos
1/2 ounce dried chiles pasilla negros
3/4 ounces dried chiles anchos
1/2 ounce dried chiles pasilla negros
1/2 teaspoon
of the chili seeds
1 tablespoon
olive oil
1 chipotle
chile in adobo sauce (optional)
4-5 cups of
vegetable broth
2 1/2 ounces
of canned or fresh, cooked tomatoes
1 ounces
bitter or bittersweet chocolate
3 black peppercorns
1 cloves
1/8 teaspoon aniseed
1/4 inch cinnamon stick
3 black peppercorns
1 cloves
1/8 teaspoon aniseed
1/4 inch cinnamon stick
1 tablespoon
white sesame seeds
1/8 teaspoon coriander seeds
1/8 teaspoon coriander seeds
1/8 cup
olive oil
1 ounce
unskinned almonds
1 ounce raisins
1/4 cup onion, sliced
1 clove peeled and chopped garlic
1/2 corn tortilla, stale or dried out
1 ounce raisins
1/4 cup onion, sliced
1 clove peeled and chopped garlic
1/2 corn tortilla, stale or dried out
2
tablespoons maple syrup or jaggery
12 oz. queso blanco (round fresh Mexican crumbling cheese)
small handful fresh cilantro (optional)
SECTION 1
Cut, deseed and remove the membranes from:
2 ounces dried chiles mulatos
3/4 ounces dried chiles anchos
1/2 ounce dried chiles pasilla negros
Cut, deseed and remove the membranes from:
2 ounces dried chiles mulatos
3/4 ounces dried chiles anchos
1/2 ounce dried chiles pasilla negros
Save 1/2 teaspoon of the chili seeds and set aside.
Turn on the
exhaust fan, then in 1 tablespoon oil;
fry the chilles until slightly toasted. Remove them to a large bowl, cover the
chiles with boiling water, weigh with a plate to keep them submerged, soak at
least 1 hour, then drain and discard the chili water.
Add 1 chipotle chile in adobo sauce (this is optional)
Puree
everything together with 1 cup of vegetable broth to
a smooth paste.
SECTION 2
In a spice grinder, grind up the following and set aside:
1 ounces bitter or bittersweet chocolate
3 black peppercorns
1 cloves
1/8 teaspoon aniseed
1/4 inch cinnamon stick
1 ounces bitter or bittersweet chocolate
3 black peppercorns
1 cloves
1/8 teaspoon aniseed
1/4 inch cinnamon stick
In a medium
size skillet set over medium heat, dry toast the
reserved chilli seeds (1/2 tsp)
1 tablespoon white sesame seeds
1/8 teaspoon coriander seeds
reserved chilli seeds (1/2 tsp)
1 tablespoon white sesame seeds
1/8 teaspoon coriander seeds
one at a
time, stirring each until it has lightly browned. Add the canned or fresh cooked tomatoes and the ground up
spice mixture. Stir till it comes together.
SECTION 3
Frying
individually in 1/8 cup oil:
1 ounce
unskinned almonds (for 3-4 minutes)
Remove, and
next fry
1 ounce raisins (until puffed up)
1 ounce raisins (until puffed up)
Remove and
fry together
1/4 cup onion, sliced and
1 clove peeled and chopped garlic
1/4 cup onion, sliced and
1 clove peeled and chopped garlic
until well
caramelized (about 8 minutes)
Remove, and
next fry the 1/2 corn tortilla until
brown.
SECTION 4
Add
everything to the tomato mixture and grind with as much vegetable broth as required to a smooth puree.
In the same
oil, fry the chili puree for 4-5 minutes, then add the tomato mixture and fry
some more until thick.
Mix in 2 1/2 cups of vegetable broth, and salt to taste, partially cover, reduce the heat to medium low and simmer gently 45 minutes, stirring occasionally. Finally, season with the maple syrup or jaggery. If the sauce is thicker than heavy cream, thin it with a little broth.
Mix in 2 1/2 cups of vegetable broth, and salt to taste, partially cover, reduce the heat to medium low and simmer gently 45 minutes, stirring occasionally. Finally, season with the maple syrup or jaggery. If the sauce is thicker than heavy cream, thin it with a little broth.
In non-still
sauté pan cook the 12 oz. queso blanco
(round fresh Mexican crumbling cheese) on both sides until golden on the edges.
Shortly
before serving cut into wedges and add to the sauce. Garnish with fresh cilantro
if you want.

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