This is a cooking post.
Yesterday I experimented with the concept of mole and i took ideas from many great recipes posted on the internet. The experiment was exquisite and delicious so here is the recipe.
I served this on chicken enchiladas and rice with a salad on the side.
Joe’s mole
My dried chilies (5)
1 medium white onion
1 cup frozen pepper stir-fry mix (yellow, red, green peppers and onions, no seasoning)
4 cloves garlic
Handful of salted roasted almonds
1-tablespoon sesame seeds
3 tablespoons Achiote paste
Canned diced tomatoes
Half a handful raisins
2 over ripe bananas
1 - 5.5 oz bar 90% cocoa bar
1-teaspoon cumin
1-tablespoon chili powder
1 stick butter
1-tablespoon dark molasses
Joe’s chicken leftover stock (taken from any baked chicken and had fat and rich juice)
½ cup sour cream
½ cup half and half
1-tablespoon corn flour (thickener)
Caramelize onions with butter
Caramelize peppers and onion mix with garlic
Soften chilies in butter with chili powder and Achiote paste
Pan roast sesame seeds, almonds and raisins
Sauté bananas
Heat diced tomatoes with cumin and then add each of the mixtures.
When just boiling, lower heat and add broken chocolate pieces and stir.
Add molasses, chicken stock and 2 cups water (because my stock is very strong).
Continue to simmer for 1- 2 hours.
Strain through a course sieve and chop the course items (use a blend or use food processor on low power).
Add back to the liquid and add sour cream and half and half.
Stir well and add corn flour to thicken slightly.
Top enchiladas, chicken fish, meat with it and serve,
4 comments:
This is more ambitious than I usually attempt. I'm into casseroles these days.
Carmelized onions w/ butter over enchiladas sound heavenly right about now. Thanks, I can't wait to try this!!
Did you take a picture of the dish that you experimented? If yes, please post it Joey.
It sounds yummy. Would love to see how it looks like.
Misalyn - I am sorry, I get so wrapped up in the cooking and serving, I forget to take a picture. Besides most of my photos are lousy.
The sauce itself it a dark almost milky chocolate brown. The enchiladas are traditional Mexican Style, meaning that they are baked in the oven without sauce and become a bit golden (this is in contrast o how I normally make them, Southwest style, with the sauce while baking).
Ily - The Caramelized onions add a wonderful flavor to the sauce, everyone at the table is still taking about it since as a chocolate sauce, it was not sweet.
Grant - this was special - I do casseroles also, just they are not exciting to post about.
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