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| learning about Mexican chillies |
 Mole Poblano with turkey and pickled onions |
contain chocolate. Liquid (broth) dilute the paste ready to be used on final dishes.
Mole is a labour of love, so make lots and keep some for special occasions or as a treat, if you can resist it! It’s not too complicated but has a few steps so mise en place is highly recommended.
Mole Poblano recipe
Ingredients
(Reserve the seeds from all chillies)
60g chilli anchos, about 4-5, stemmed and seeded
60g chilli pasillas, about 10, stemmed and seeded
60g chilli mulatos, about 4, stemmed and seeded
10g dried chipotle chillis, about 4, stemmed and seeded
1/4 white onion, roughly chopped
2 garlic cloves, peeled and roughly chopped
1 tablespoons raw almonds with skin
1 tablespoons raw shelled peanuts
2 tablespoons raisins
1 tablespoon of dates
1/2 tablespoon pumpkin seeds
2 tablespoons sesame seeds
1/4 cup reserved chilli seeds
3 whole cloves, stemmed
1/4 teaspoon anise seeds
1/4 teaspoon coriander seeds
1/3 teaspoon whole black peppercorns
1/2 stick cinnamon
1/4 teaspoon ground allspice
pinch of dried thyme
pinch of cumin seeds
pinch dried marjoram
150g tomatoes, charred or roasted
130g tomatillos, about 2, husked, rinsed, charred/roasted*
1 corn tortilla, sliced in 8 pieces
1/4 baguette, about 30g, thickly sliced and
80g bittersweet chocolate (min 70% cocoa) or cocoa nibs
3 cups chicken broth(plus 2 more cups to dilute later on)
1 teaspoon kosher or sea salt, or more to taste
1/2 cup sesame seeds, toasted, to sprinkle at the end
* – can be replaced by green tomatoes and squeze of lime, or leave it out.
Method
1) start by preparing all ingredients. De-seed the chillies, peel and chopped vegetables
2) In a large griddle pan set over medium high heat. Once hot, about 4 minutes later, add the chillies in 2 or 3 batches pressing them for 1 minute and being careful not to let them completely burn. Remove and place in a mixing bowl. Reserve.
3) In a same griddle pan roast all the spices, stirring until fragrant for about 2 minutes. Set aside.
4) Place all nuts and seeds in the grilled pan and roast for about 1 minute. Keep an eye, don’t answer the phone, it will burn very quickly! Once ready, reserve.
5) In the same griddle pan, toast the tortillas and the bread again, don’t burn them. Set aside.
6) Place the vegetables: tomatoes, tomatillos, onions, garlic in the grilled pan and roast all for about 8 minutes. When ready, onions blackened, the garlic are soft, tomatoes and tomatillos are charred, set aside. Once cooled, peel the tomatoes and tomatillos skins. Reserve.
7) Fruits: soak the raisins and dates in warm water for about 10 minutes, drain and reserve.
8) In a big and deep casserole, place all ingredients prepared above and simmer for about 25 minutes
9) Add the chocolate and cook for a further minute.
10) Blend all ingredients, check for salt and sugar. Sieve the mixture – a bit of work but believe me it’s worth it.
11) This sauce can be stored in the fridge for a month or frozen for up to a year. Makes about 1L.
12) When ready to use, add the reserved chicken stock to loosen and low simmer for 3 minutes
13) Serve over cooked chicken or turkey and sprinkle with toasted sesame seeds on top.
This recipe was adapted from Gran Cocina Latina by Maricel E. Presilla
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| red pickled onions |
Red pickled onions recipe
1 very large red onion cut lenghwise, in cold water for 10 minutes
juice of 4 bitter oranges (2 cups)
salt, sugar, to taste
Method
drain the onions, add the juice, salt and sugar
leave standing in a jar for at least 2 hours.
will keep in the fridge for a couple of days
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| mole poblano |
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| mole |
