Mole De Woolfe

"I was asked on chat for my version of Mole. It's kind of the Central American equivalent of Curry paste, and just about as personal in varieties. I cut this down to absolute minimum in quantity. You'll likely want to at least double it but I was figuring for one. A lot of the Moles omit the Chili powder but add more varities of dried Chilies. Also ground Fried Bread as a replacement for or addition to the Chocolate. I know, it's a LOT of ingredients and even more bother, but the result with Chicken or Turkey... Ahhhh. I'll post a recipe for the Chicken Mole too."
 
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Ready In:
40mins
Ingredients:
23
Yields:
1/2 cup
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ingredients

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directions

  • Take the Chipoltie and Ancho pepper, scrape out the seeds and ribs then mince fine.
  • Be Careful, Do Not get your hands close to anything and wash the knife and board when you are finished.
  • Heat the 2 tablespoons, of shortening or lard in a pot.
  • Add a tablespoon of Chili powder, the Ancho and the Chipoltie.
  • Let them brown slightly.
  • You might have to add a teaspoon of Water to keep them from burning.
  • Add one half cup Chicken broth, and the 2 tablespoons Tomato sauce.
  • Add the 2 tablespoons fine chopped Onions.
  • Then add the 1/2 TBS each of chopped Raisins, chopped Almonds or Walnuts, Sesame seed, shelled Pumpkin seeds and Peanut butter.
  • One teaspoon of unsweetened Chocolate or Cocoa, one of those secret ingredients.
  • You can raise the amount of cocoa slightly, or omit as it's a matter of taste.
  • Then the 3/4 tsp each of Sugar, and Oregano.
  • Next the 1/8 tsp each of Anise seed, Allspice, Cinnamon, Cloves, Nutmeg, Ginger, and Cumin.
  • Get it up to a boil and then turn the heat way down nearly nothing for about half an hour.
  • If it looks like burning add a TBS or so more liquid, Chicken stock is fine.
  • Let it cool then zap it in a blender until smooth.
  • Be carefully when you start the blender, hot stuff seems to explode for a moment when you first turn it on so put a towel over the top.
  • You now have your base sauce.
  • OR, a lot of markets have it ready made in a jar if you want the taste without the pleasure and delightful smells of messing around with it.

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RECIPE SUBMITTED BY

May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor ***************************************************** Well lessee. I'm a retired, post 65 male live-alone, self taught but been cooking most of my life, wrote a cookbook for friends http://www.heywired.org/TIMM/cookwoof.htm Favorite cooking books Cookwise by Shirley Corriher, an old Joy of Cooking, Jeff Smiths The Frugal Gourmet, Julia & Jacques Cooking at Home, and a couple of those private printings. A Word on How I feel about RATEINGS. I reserve that fifth star for SUPRISE ME purposes. The new combination. The Idea that I haven't seen before. The spark that elevates a recipie from the ordinary-with-variations. If I don't seem to give a lot of 5s that's why. A 4 is a great taste.
 
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