MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mole Negro - PART 1
Categories: Chilies, Fruits, Pork, Nuts, Chocolate
Yield: 8 servings

78 g Chilhuacle negro or ancho
- chilies; stemmed, seeded
38 g Pasilla chilies; stemmed,
- seeded
27 g Guajillo chilies; stemmed,
- seeded
1/2 lg Very ripe plantain;
- unpeeled
2 lg Roma tomatoes
2 md Tomatillos; husked
1/4 lg White onion
2 lg Garlic cloves; unpeeled
3 tb Rendered lard; not
- hydrogenated
2 tb Roasted whole almonds
1 tb Roasted whole peanuts
1 (3") piece canela (Ceylon
- cinnamon)
+=OR=+
1 (1") piece cassia cinnamon
2 Whole cloves
1 Whole star anise
1/2 ts Whole or ground allspice
- berries
1/2 ts Black peppercorns or ground
- black pepper
1 tb Raw pumpkin seeds
1 tb Raisins
1 tb Raw sesame seeds' more to
Serve
1/2 ts Cumin
1/2 ts Dried thyme
+=OR=+
1 ts Fresh thyme leaves
1/2 ts Dried Mexican oregano
1 Dried or fresh avocado leaf
+=OR=+
2 Bay leaves
2 Corn tostadas or tortillas;
- toasted
5 c Homemade chicken stock
4 ts Kosher salt; more to taste
67 g (2.3 oz) Mexican chocolate;
- chopped
Roast chicken or turkey; to
- serve

Prepare a grill for high heat, or place a rack in the
center of the oven and heat to 475ºF/246ºC. (An outdoor
grill is preferable. If you use an indoor oven, your
kitchen will get very smoky, so keep the vent on and
your windows open - and you might want to disable your
smoke alarm.)

On a sheet pan, grill or roast the chilies until
completely black, slightly puffed and resembling
charcoal, 10 to 15 minutes. (They will appear inedible,
but this is an essential Mexican technique of
incinerating an ingredient and then using the rinsing
method - outlined in Step 3 - to remove any bitterness.)
Set aside to cool.

Transfer the cooled chilies to a large heavy pot, fill
the pot with water and stir vigorously. Drain through a
colander, discarding the water, and return the chilies
to the pot. Repeat 2 more times. Cover the chilies with
water and bring to a boil over high heat. Remove from
heat and let sit at room temperature for at least 30
minutes and up to 24 hours. This step is critical. Drain
through a colander, discard the water and set chilies
aside until ready to use. Wipe the pot dry but no need
to wash.

Meanwhile, place the plantain half on a small rimmed
baking sheet and roast at 475ºF/246ºC until the peel is
very dark, 20 to 30 minutes. Set aside until cool enough
to handle; remove and discard peel. Set aside.

Line a large cast-iron skillet with a sheet of foil and
heat the skillet over high. Add the tomatoes,
tomatillos, onion and garlic to the hot, foil-lined pan
and cook, using tongs to turn occasionally, until
everything is charred on all sides, about 3 minutes for
the garlic, 6 to 8 minutes for the onion and tomatillos,
and 8 to 10 minutes for the tomatoes. Transfer to a
plate to cool. Peel the garlic.

CONTINUED TO PART 2

Yield: 8 servings

By: Rick A. Martínez

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... Whisky is a remedy for just about every disease except death.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)