Does somebody know the recipe to MOLE ***** de OAXACA? - oaxaca cooking classes
In the experiment, cooking ***** Mole is a traditional dish in Mexico ... Oaxaca, especially ... I have a few recipes, but I wonder if someone could help me, because Im not sure ...
Sunday, January 3, 2010
Oaxaca Cooking Classes Does Somebody Know The Recipe To MOLE ***** De OAXACA?
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3 comments:
Tequila, Donkey and Onion
The joke is on Chile Chilhuacle called Guero costs. Mulato Chile also leads.
Of course you are rich!
Ancho Chile £ 1
1 / 2 pound dried guajillo or sunflower Chile
Dried 1 / 2 pound or rattle rattle Chile Chile
2 pounds tomatoes, chopped
Mexico 1 pound tomatillos or green tomatoes, chopped
Corn oil
1 roll or 4 slices toasted white bread
1 cinnamon stick
4 to 5 cloves
4 to 5 peppercorns
1 sprig fresh thyme
1 pinch cumin
1 / sesame seeds 2 cup
1 / 2 cup shelled peanuts
1 / cup almonds, peeled 2
1 / Small 2 cup raisins
1 1 / 2 banana, chopped
1 / 2 cup walnuts
1 small onion, roasted and chopped
1 small clove garlic, roasted and chopped
1 corn tortilla
1 square unsweetened chocolate, preferably Mexican chocolate
1 / 2 cup chicken broth, plus 2 1 / 2 cups
3 tablespoons vegetable shortening
Toast wide, guajillo and Cascabel peppers in a pan until skins blister. Remove from pan and stem, seeds and veins from peppers. Set aside.
Place tomatillos and tomatoes into a saucepan and bring to a boil. Drain and mix in a blender orFood processor and set aside.
Heat oil in a large skillet, heat corn oil over low heat. Cut the toasted bread or 4 slices of white bread, cut into slices and fried in corn oil until golden brown. Add cinnamon stick, cloves, pepper, thyme, cumin, sesame, peanuts, almonds, grapes, bananas and nuts. Mix the ingredients. Add corn oil to lightly coat the ingredients. Add chopped onion and garlic chopped roasted. Take the Federal Republic of Yugoslavia and cook for about 20 minutes. Add the tomato mixture is mixed. Remove from heat and set aside.
Corn tortilla instead of a flame to cook and crisp burned. Slice and set aside.
In a medium frying pan, grilled peppers corn oil, and parts of the burnt tortillas minutes. Combine tomato / spice mix of nuts with the mixture of Chile in a large pot. Add a piece of chocolate and cook over low heat until melted. Add about 1 / 2 cup chicken broth to give mixture and stir. Put puree the mixture in a blender or food processor and all ingredients are completely combined. In the chicken can be added to mitigate the SASEC.
In a large pot, heat the vegetable fat. Cook puree with butter, stirring constantly. Add chicken stock until it reaches the right level of consistency you achieved. Hot sauce for another 30 minutes on low heat.
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