Mole Poblano recipe
- Cuisine: Mexican
6 dried pasilla chillies
10 dried ancho chillies
8 dried guajillo chillies
2 cup almonds unskinned
1 tbspn peanut oil
2 cup raisins
6 tomatillos, tinned (small green Mexican tomatoes - fresh if you can get them)
1/4 cup pumpkin seeds
2 corn tortillas, cut into 1 cm strips
7 cloves roasted garlic, peeled
2 cups water
4 tsp ground cinnamon
4 whole cloves, ground
2 tsp freshly ground black pepper
2 tsp salt
3 tbs peanut oil
6 juniper berries, ground
3 triangles of Mexican Ibarra chocolate
3 tbspns peanut oil
Roasted sesame or pepita seeds for garnish.
De-seed the dried chillies, then toast them on a flat-top griddle or in a dry saute pan for about 20 seconds or until fragrant. Be careful not to burn the chillies or they will become bitter. Then place the chillies in a bowl and rehydrate them by pouring in 2 litres of boiling water. Cover the bowl and let it stand for about 20 minutes. Strain the chillies and reserve the liquid.
In a skillet, saute the almonds in peanut oil over a medium-low heat until browned. Melt the chocolate in a double boiler and set aside.
Put the raisins in enough warm water to cover. Soak till soft; about 20 minutes.
Place the tomatillos and tomatoes under the grill and blacken the skins, turning to blacken evenly. The skins should be charred, but do not 'cook' the fruit. This takes about five minutes.
Dry roast the pumpkin seeds in a saute pan for about five minutes until they finish popping. Do not let them burn.
Place the tomatillos, tomatoes, pumpkin seeds, almonds, tortilla strips, rehydrated chillies, raisins, garlic, water, spices, salt and melted chocolate in a blender and puree together. You will probably have to do this in batches. For extra flavour, use the water from the rehydrated chillies if it is not bitter. Strain the puree by pushing through a sieve. Throw away the solids.
Heat the 3 tbspn of peanut oil over a medium-high heat in a high-sided pan until almost smoking. Reduce the heat to medium, add the sauce and fry for 10-15 minutes, stirring constantly. Reduce the heat to medium-low and continue to cook the sauce for about 45 minutes to 1 hour, stirring occasionally. Do not allow the sauce to get too thick; add more water if necessary. Again, you can use the water from the rehydrated chillies if it is not bitter.
Serve this sauce over chicken breast, turkey or any other deep-flavoured dish. Serve warm, not hot and sprinkle roasted sesame or pepita seeds on top for garnish.
Victor recommends serving with smoked chicken maryland pieces.
Soak perfumed woodchips (hickory or mesquite) in water for 30 minutes, while barbecue beads are turning white. Place soaked chips onto ash coals. Place chicken pieces on barbecue grill, opposite the smoking coals and wood. To allow smoking process to work, open vents on the lid and base of barbecue. The chicken will take approx. 20-25 mins or to taste (should be tender, not overdone).
Makes 5 cups of sauce (note: it will freeze well for up to two weeks).
Displaying 10 of 241 Mexican Restaurants.
|2.||Gertie's Bar & Lounge||New Farm|
|6.||Mars Hill Cafe||Parramatta|
|7.||Juanita's Mexican Restaurant||Kensington|
|9.||Manly Wharf Hotel||Manly|
|10.||El Sol Mexican Restaurant||Cronulla|
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A French stew of meat, poultry or fish. The term is also used to describe a sauce.