Mole

I was in a restaurant here, “Agave Blu,” where the chefs are amazing, from Mexico. And everytime I go in there, Irasu gives me one more ingredient to her special recipe for mole. Well, this time I was explaining to my brother how I got interested in moles, particularly the Mother Mole by Enrique Rivera, my hero from Mexico. And Irasu walked by and said he was from her hometown, and her family knows him! Wow!

Mole was served to the king of Mexico but the court wives and he declared it his favorite food and food of the gods. Here’s my rendition with a bit of Irasu’s Mexican peppers.

Chef Enrique Olvera’s Mole and Tortillas

Recipe of the Day – Mole

Ingredients:

 2 c. vegetable or chicken broth
  1. Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, about 3 minutes. Blend with the broth.
  2. Heat the broth in a saucepan until it begins to simmer, about 5 minutes.
  3. Toast tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with broth and chiles
  4. Allow the chiles and tortillas to soak in the chicken broth until softened, about 10 minutes. Blend until smooth.
  5. Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place in the blender with the chile puree.
  6. Melt the oil in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
  7. Pour chile puree into a large saucepan over medium heat. Stir in chocolate broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

Word/Phrase of the Day – me encontre – I met

Tip of the Day – Keep a little bit of the mole in a cup in the refrigerator, and use it as the base for your next mole. Now you have a “Mother Mole!”

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