Pablo’s Magnificent Molé

23 October 2014

Sweet, Spicy, Complex flavours – but it makes a lot, so why not?

I realized (i.e. read a recipe) that I was doing the Molé partially right, but not really. If you assemble your ingredients, then it’s a matter of roasting/toasting/charring them, tossing them in a variety of grinder/blenders and coming out with a very smooth end product.

I go rustic, because I have an immersion blender. It’s a long list, but I didn’t find it all that intimidating.

Chiles
6 guajillo
10 ancho
8 new mexico
2 chipotle
1 habanero

Spices
2″ piece of canela
1 TB Mexican oregano
1/2 tsp allspice berries
1 tsp anise
1/4 tsp clove
1 TB coriander
1 tsp cumin

Nuts/Seeds
2 TB sesame seeds
1/3 C blanched almonds
1/3 C shelled pumpkin seeds

Bready Thickener
2 tortillas (stale or not)

Vegetables
5 roma tomatoes
1 yellow onion
1 head garlic

Fruit
1 plantain
1/3 C dark raisins

oil
1/4 loaf sugar
1 ounce Mexican chocolate (high cacao content, no sugar)
1″ Canela
1 tsp vanilla

Chiles:
1) stem and seed. On a griddle/cast iron pan toast chiles on both sides, about 1-2 min.
2) soak chiles in several quarts/litres of hot/warm water. Let them reconstitute about 20-30 min. Although, longer won’t hurt anything. Retain the soaking water!

Spices:
1) toast on the iron, cool, grind in spice mill.

Seeds/Nuts:
1) toast the sesame taking care not to burn the seeds
2) toast the pumpkin seeds
3) toast the almonds

Bready Thickener:
1) toast the tortillas. Tear up into little bits.

Vegetables:
1) dry roast the vegetables with the skins on. Move them around so they get good and cooked. Remove when the skin is blackened and the flesh is soft.
2) Cool, peel onion and garlic. Remove charred bits from tomatoes.
3) Cut onion and garlic into quarters.

Fruit:
1) soak the raisins in 1/2 chile soaking water to reconstitute
2) peel and cut the plantain into rounds. Fry in a little bit of oil until brown on both sides.

Assembly:
Work in batches starting with 1/2 C chile-soaking water, and the raisin soaking water. Add more as necessary throughout this and the cooking process. With a food processor, a blender, or any number of other grinding type devices, work the ingredients into a fine pasty paste of a sauce. I believe there is some pushing it through a fine sieve, but I don’t have one of those (nor do I have a crappy sieve).

Cooking:
1) heat the oil over medium heat in something big.
2) add the mass purée to the pan, a stick of canela, vanilla, and a bit of sugar and heat until bubbling.
3) add chocolate and stir it in until it melts.
4) adjust seasoning with sugar/salt.

remove from heat, let it cool down.

Now, you can save this bit. That’s the beauty of it. It’s a thick paste, which you can thin out when you need it for something. Typically, you use the water you’re cooking your meat in, however, you can use chile-soaking water, vegetable broth, or just about anything else that you figure might work. Who am I to say?


Year 1 Lunation 11

23 October 2014

Year-1-Lunation-11


Salsa Hiuancaina

17 October 2014

Peruvian spicy cheese sauce.
Very few people I’ve met are averse to some version of cheese and potatoes. As for potatoes, no one knows them as well as Andean people, so I turn to this Peruvian cheese sauce.

Ingredients:

2 mirasol peppers (dried aji amarillo)
1/4 C walnuts
3 garlic cloves
8 ounces creamy feta
1/3 C achiote oil

1. stem and seed the peppers. Place them in 2 C warm water until they’re soft, about 20-30 min.
2. peel the garlic, roughly chop up the feta.
3. put the peppers, garlic, feta and 1/4 of chile soaking water into a blender, food processor or the like. Puree that stuff. Add a bit more chile-water if you need to thin it.
4. Slowly add the oil in a slow stream while blending the sauce.
5. Serve with potatoes!


Aceite o Manteca de Color

17 October 2014

Achiote-infused oil.

2 C corn oil*, or olive oil
1/2 C achiote (annatto) seeds

1) heat the oil and seeds over medium heat until the oil begins to bubble.
2) remove from heat and let cool.
3) strain the seeds out of the oil and discard them.
4) you can store it for 1-2 months in a cool dry place.

*corn is particularly bad for having been contaminated with GMOs. If you are able, purchase organic corn or canola oil.


Year 1 Mercury 6

16 October 2014

Year-1---planet-inferior106 day cycle begins today at inferior conjunction


Super Stew

6 October 2014

Cooking without garlic. It can happen, apparently.

Also, feel free to adjust the ingredients. This just happens to be what I had/had a lot of/needed to be used urgently, etc.

Ingredients:
cooking oil
2 red onions, coarsely chopped
3 cayenne peppers, seedled, finely minced
2 large carrots (purple & orange), peeled, cut in chunks
1 sweet potato, peeled, cut in chunks
2 sweet peppers (green & orange), seeded, coarsely chopped
1 C green beans, cut
Seasoning:
1 cup assorted dried mushrooms (porcini, shiitake, oyster)
~2 cups boiling water

1 TB marmite
1 tsp dried thyme

1 TB anise seeds
1 tsp coriander seeds
5 allspice berries
1/4 C curry leaves, crushed

1 C red wine

9 sweet/sticky rice ball dumplings

1. pour just boiled water over dried mushrooms and let them steep.
2. heat oil over medium-low heat. Add onions and fry until they start to get translucent. Add cayenne peppers and mix.
3. Grind anise, coriander, allspice to a powder. Combine with thyme and set aside.
4. Add carrots and sweet potato, spice mix (above) and stir to combine.
5. make a well in the center, add the marmite. Pour the mushroom soaking water (reserving the reconstituted mushrooms) gradually, stirring to mix the marmite in with the broth.
6. Mince the mushrooms and add them with the green beans and sweet peppers. Toss in the curry leaves, add the wine, mix the whole thing together and simmer a while.
7. Make balls with leftover sticky rice. Place on top of the stew, cover with a lid and let steam until done (hopefully this will thicken the stew also).


Year 1 Month 10

28 September 2014

Year-1-Month-10


Follow

Get every new post delivered to your Inbox.

Join 341 other followers