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

      Title: Mole Negro Oaxaqueno: Oaxacan Black Mole - 1
 Categories: Latino, Sauces, Chilies, Poultry
      Yield: 12 Servings

      4 lg Onions; chopped
      1 md Onion; quartered
      8    Ribs celery; chopped
      8    Carrots, chopped
      2    (3 lb) Chickens; skinned, in
           - 12 pcs
      5    Chilhuacles negros; seeded,
           - deveined, seeds reserved
      5    Guajillos; seeded, deveined,
           - seeds reserved
      4    Pasillas Mexicanos; seeded,
           - deveined, seeds reserved
      4    Anchos negros; seeded,
           - deveined, seeds reserved
      2    Chipotles mecos; seeded,
           - deveined, seeds reserved
    1/2    Head garlic, cloves
           - separated
      2 tb Whole almonds
      2 tb Peanuts; shelled, skinned
      1    Inch Mexican cinnamon
      3    Black peppercorns
      3    Whole cloves
      3 tb Sunflower oil
  1 1/2 tb Raisins
      1 sl Egg-dough bread
      1 sm Ripe plantain; in 1/2"
           - slices
    1/2 c  Sesame Seeds
      2    Pecan halves
    1/2 lb Chopped tomatoes
    1/4 lb Tomatillos; chopped
      1    Sprig Thyme
           +=OR=+
    1/2 ts Dried thyme
      1    Sprig Fresh Oaxacan Oregano
           +=OR=+
    1/2 ts Dried Oregano
      2 tb Lard
  4 1/2 oz Mexican chocolate
      1    Avocado leaf
           Salt

  In a 2 gallon stockpot, heat 5 quarts water and onions, celery, and
  carrots to a boil. Add chicken pieces and poach, covered, over low
  heat for about 35 to 45 minutes, until cooked through and juices run
  clear when pierced with a fork. Remove the meat from the stock.
  Strain and reserve the stock.

  Heat 2 quarts of water in a kettle. On a 10" dry comal, griddle, or
  in a cast-iron frying pan, toast the chiles over medium heat until
  blackened, but not burnt, about 10 minutes. Place the chiles in a
  large bowl, cover with hot water, and soak for 1/2 hour. Remove the
  chiles from the soaking water with tongs, placing small batches in a
  blender with 1/4 cup of the chile soaking water to blend smooth. Put
  the chile puree through a strainer to remove the skins.

  In the same dry comal, griddle, or frying pan, grill the onion and
  garlic over medium heat for 10 minutes. Set aside. Toast the almonds,
  peanuts, cinnamon stick, peppercorns, and cloves in a dry comal,
  griddle or cast-iron frying pan for about 5 minutes. Remove them from
  the pan.

  CONTINUED TO PART TWO

  NOTES: Inspired by Maria Taboada and Paula Martinez

  Meal Master Format by Dave Drum - 14 June 2008

  Uncle Dirty Dave's Archives

  Meal Master Format by Dave Drum - 14 June 2008

  Uncle Dirty Dave's Archives

MMMMM

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

      Title: Mole Negro Oaxaqueno: Oaxacan Black Mole - 2
 Categories: Latino, Sauces, Chilies, Poultry
      Yield: 12 Servings

           Recipe Continues

  Over the same heat, toast the chile seeds, taking care to blacken but
  not burn them, about 20 minutes. Try to do this outside or in a
  well-ventilated place because the seeds will give off very strong
  fumes. When the seeds are completely black, light them with a match
  and let them burn themselves out. Remove from the heat and place in a
  bowl. Soak the blackened seeds in 1 cup of cold water for 10 minutes.
  Drain the seeds and grind them in a blender for about 2 minutes. Add
  the blended chile seeds to the blended chile mixture.

  Heat 3 tablespoons of oil in an 8" cast-iron frying pan over
  medium heat until smoking. Add the raisins and fry them until they
  are plump, approximately 1 minute. Remove from the pan. Fry the bread
  slice in the same oil until browned, about 5 minutes, over medium
  heat. Remove from pan. Fry the plantain in the same oil until it is
  well browned, approximately 10 minutes, over medium heat. Set aside.
  Fry the sesame seeds, stirring constantly over low heat, adding more
  oil if needed. When the sesame seeds start to brown, about 5 minutes,
  add the pecans and brown for 2 minutes more. Remove all from the pan,
  let cool, and grind finely in a spice grinder. It takes a bit of
  time, but this is the only way to grind the seeds and nuts finely
  enough.

  Wipe out the frying pan and fry the tomatoes, tomatillos, thyme, and
  oregano over medium to high heat, allowing the juices to almost
  evaporate, about 15 minutes. Blend well, using 1/2 cup of reserved
  stock if needed to blend and set aside. Place the nuts, bread,
  plantains, raisins, onion, garlic and spices in the blender in small
  batches, and blend well, adding about 1 cup of stock to make it
  smooth.

  Source: "Seasons of My Heart: A Culinary Journey through Oaxaca,
  Mexico by Susana Trilling"

  Start to Finish Time: 4:45

  NOTES: Inspired by Maria Taboada and Paula Martinez

  Meal Master Format by Dave Drum - 14 June 2008

  Uncle Dirty Dave's Archives

  Meal Master Format by Dave Drum - 14 June 2008

  Uncle Dirty Dave's Archives

MMMMM

... This much I know. If you are what you eat, then I only wanna eat good stuff

--- BBBS/Li6 v4.10 Toy-4
 * Origin: Prism bbs (1:261/38)