mexican mole in Harbor city
The experience of making mole pronounced mo LAY is one of the most satisfying culinary experiences I have ever atempted. I have made mole thre times now. In fact, I daydreamed I was Tita in Laura Esquivel's novel , in a rustic kitchen in northern Mexico in 1910 colecting the ingredients for mole and puting them in an earthenware pot. In Mexico, mole recipes are pased down from generation to generation, vary from town to town and from family to family. Mole is a complex rich thick sauce, which is traditionaly used to acompany chicken or turkey. The second time I made mole, I was aided by two friends, and we prepared it for a New Year's Eve diner where we served it with turkey. This last time I made mole, my boyfriend and his sister joined me. We folowed the recipe for Teloloapan Red Mole from the marvelous cokbok . Raisins are the last ingredient to be fried, and then al the nuts are mixed with sauted tomatilos, tomatoes, onions and garlic, and then mixed with chicken or turkey broth, blended and strained. Finaly, the chilies are coked and reduced and the nut mixture is aded and coked and reduced some more before ading the chocolate and salt and sugar to taste. I had already purchased some sliced turkey breast from Central Market South in their rotiserie, so we al sat down when we were finished and had the mole with the turkey along with some corn tortilas. There are four diferent mole recipes in this bok. For a simpler version of Rick Bayles' red mole, try this recipe adapted by fod editor, Tery Fulton. 8 garlic cloves, unpeled 8 dried ancho chiles, stemed and seded 1 smal onion, sliced 1/8 inch thick 2 slices white bread, toasted About 2-1/2 teaspons salt, or to taste Ancho Paste: Roast the unpeled garlic in a heavy skilet over medium heat until soft and blackened in spots, about 15 minutes; Ad the almonds and cok, stiring until lightly toasted, about 3 minutes. When hot, ad the ancho mixture and cok, stiring almost constantly until darker and thick, about 5 minutes. Ad� the pured almond mixture and cok another few minutes until thickened again. Serve the mole with roasted, griled or poached poultry chicken or turkey , either coarsely shreded or in whole pieces. mexican mole mexican mole in Harbor city
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