Pablo’s Magnificent Molé

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?

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