Friday, September 18, 2009

Mole Verde

This recipe is a lot of work, but well worth it. I love the rich flavor of the mole sauce and it is different than anything I have ever tasted. The main base of the mole sauce is pumpkin seeds, which is unusual, but they give a lot of flavor to the dish. You can find raw pumpkin seeds at your Whole Foods market or you can order them online. I think this would also be really yummy with pork, but it's traditionally served with chicken. For a side dish I made my Spanish Rice (except I added black beans instead of peas) and then of course I had to make salsa and guacamole to go along with it.
This recipe is from the book "Authentic Mexican" by Rick Bayless (a must have for those of you who like traditional Mexican food!)

Mole Verde

1 Cup Pumpkin Seeds, hulled and unroasted
13 Ounce Can Tomatillos, drained
3 Serrano Chilies, seeded
5 Large Romaine Lettuce Leaves
1/2 Medium Onion, roughly chopped
3 Cloves Garlic, peeled and roughly chopped
3 Large Sprigs Fresh Cilantro
1/4 Teaspoon Cumin Seeds
6 Black Peppercorns
3/4 Inch Cinnamon Stick
2 Cloves
1 1/2 Tablespoons Vegetable Oil
1/2 Teaspoon Salt


4 Chicken Breasts, bone in
1 Small Onion
1/2 Teaspoon Salt

Start by cooking the chicken: Bring 6 cups water and the salt to a boil in a large saucepan with the diced onion. Add the chicken breasts, skim off any grayish foam that rises during the first minute of simmering, partially cover and simmer over medium heat for about 12 minutes, until the breasts are barely done. Let chicken cool in the broth. Remove, strain the broth, then spoon off all the fat that rises to the top.
Mole: Heat a medium skillet over medium-low for several minutes, then pour in the pumpkin seeds in a single layer. When the first one pops, stir them constantly for 4-5 minutes, until all have toasted and popped. Cool completely. In batches, pulverize the seeds in a spice grinder. sift through a medium-mesh sieve, then stir in 1 cup of the broth.
Drain canned tomatillos and place in the blender or food processor with the raw chiles. Tear the lettuce leaves into rough pieces and add to the tomatillows along with the onion,garlic and cilantro. Pulverize the spices in a mortar or spice grinder, add to the blender then process until smooth.
Heat the vegetable oil in a large heavy saucepan over medium. When hot, add the pumpkin seed broth mixture and stir constantly as it thickens and darkens, 4-5 minutes. Add the vegetable puree and stir a few minutes longer, until very thick.
Stir in 2 cup of the chicken broth, reduce the heat to medium-low and simmer, partially covered, for about 30 minutes. Season with the salt and, if necessary, thin to a light consistency with a little broth.
Just before serving, add the chkicken to the simmering sauce. When heated through, remove the breasts to a warm serving platter, spoon the sauce over them and garnish with a sprig of cilantro.


Pam said...

I love that this mole has pumpkin seeds - it sounds delicious. I also like that you added black beans and corn to your spanish rice.

viagra online said...

Let me share this one with you and the readers, its going to take like 25 minutes to cook and it is for 6 servings.

* 1 pound ancho chiles
* 1/2 pound guajillo or dried mirasol chile
* 1/2 pound dried cascabel chile, or rattle chile
* 2 pounds tomatoes, chopped
* 1 pound Mexican green tomato or tomatillo, chopped
* Corn oil
* 1 telera roll or 4 slices white bread
* 1 cinnamon stick
* 4 to 5 cloves
* 4 to 5 whole peppercorns
* 1 sprig fresh thyme
* 1 pinch cumin
* 1/2 cup sesame seeds
* 1/2 cup shelled peanuts
* 1/2 cup blanched almonds
* 1/2 cup small raisins
* 1 1/2 plantains, chopped
* 1/2 cup walnuts
* 1 small onion, roasted, then chopped
* 1 small garlic clove, roasted, then minced
* 1 corn tortilla
* 1 piece unsweetened chocolate square, Mexican chocolate is preferred
* 1/2 cup chicken stock, plus 2 1/2 cups
* 3 tablespoons vegetable shortening

Toast ancho, guajillo, and cascabel chiles in a heavy skillet until skins blister. Remove from skillet and stem, seed, and devein chiles. Set aside.

Place tomatoes and green tomatoes in a saucepan and bring to a boil. Drain and blend in blender or food processor and set aside.

In a large saucepan, heat corn oil over low flame. Cut the telera bread or 4 slices of white bread, into pieces and fry in the corn oil until golden brown. Add cinnamon stick, cloves, peppercorns, thyme, cumin, sesame seeds, peanuts, almonds, raisins, plantains, and walnuts. Stir ingredients together. Add more corn oil, to coat ingredients lightly. Add chopped roasted onion and minced roasted garlic. Continue to fry over low flame for about 20 minutes. Add blended tomato mixture. Remove from heat and set aside.

Place corn tortilla over open flame and cook until burnt and crispy. Cut up and set aside.

In a medium frying pan, fry roasted chiles in corn oil along with burnt tortilla pieces for a few minutes. Combine tomato/spice/nut mixture with chile mixture in large saucepan. Add chocolate piece and cook until melted over a low flame. Add about 1/2 cup chicken stock to mixture and stir. Place mixture into blender or food processor and puree until all ingredients have combined completely. More chicken stock may be added to smooth out sauce.

In a large saucepan, heat vegetable shortening. Cook the puree in the shortening, stirring constantly. Add more of the chicken stock until you achieve the right level of consistency that you'd like. Warm sauce for another 30 minutes over a low flame.

4rx said...

what a tasteful Mexican recipe!! thank for post this wonderful hidden Jewel!