Experiment in Mole. I decided to reproduce one of my favorite "eating out" dishes. You see I never like to order something out that I can get at home because what's the fun of that? That's where the Mole Negro comes in.
I got quite a few e-mails about this recipe . It seems that Mole is something that a lot of people love but not a lot dare to make at home. So okay Bravehearts, for those of you who dare, this is how it goes.
Start out with 2 lbs of pork butt.
I used pork butt because while this is a fattier cut, it's also tenderer and the secret of cooking this sort of meat is making the mole in two steps. Cooking, then letting it sit overnight in the fridge so the flavors can marry, and then the day of serving skim all the hardened fat off the top of the dish then rewarm and serve.
One of the scary things about making a mole is the extra long list of ingredients needed. However, most of what's needed is used in very small quantities and almost everything needed is very easy to find. So while the ingredient list may look long, it's really not that bad. Trust me.
About those chiles, you will need:
4 guajillo chilies
2 ancho chilies
2 pasilla chilies
1 chipolte chili
These need to be stemmed, halved and cleaned of seeds.
Once all the chilies have been roasted this way, put them into a medium sized bowl with hot water. Add in:
3 dried apricots
2 Tbs of raisins.
Let everything soak for about 30 minutes until it's all nice and soft. Then drain everything, chop up the apricots and set it all aside.
Now comes the part that everyone finds scary about making their very first mole. That is the chopping and the charring. All of the next ingredients have to be cut up and briefly roasted in the skillet or the comal before adding it to a blender or food processor to mix. This gives the mole that wonderful rich smokey deep flavor.
. So, briefly roast:
4 peeled tomatillos
1 small white onion cut into quarters
2 cloves of garlic or shallots
2 Tbs of slivered almonds
2 Tbs of raw peanuts
2 Tbs of sesame seeds.
And one piece of french bread darkly toasted and broken into 1 inch pieces.
Take all of these ingredients plus the chilies, apricots and raisins and put them into the bowl of a food processor or a blender along with:
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp crushed anise seeds
1/4 tsp ground cloves
1/2 tsp of black pepper
Now it's time to start cooking .
In a large pot heat 1 Tbs of olive oil and when it's hot add in the pureed chili mixture along with 1 cinnamon stick.
Cook the mixture for about 5 minutes or so until it's all nice and dark and fragrant. Now to add the legendary sweet that Mole Negro is famous for.
Stir in 2 Tbs of honey. For this recipe I was lucky enough to be able to sample Tropical Traditions Organic Raw Honey . They were nice enough to send me a jar and it was just what the recipe called for.
Now add in 4 cups of the pork liquid that was set aside earlier. Simmer the whole thing until it's thick and fragrant. This should take about 10 minutes or so.
With some yellow rice with annatto, stewed black beans, a bit of queso frecso and a home tortilla or two, you're in business!