Subj : Tacos 'n Such - 03a
To   : All
From : Dave Drum
Date : Sun Nov 06 2022 12:27:00

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.
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