Wednesday, February 6, 2013

Chicken Mole

As is often the case with my life, I can't complain. I'm working this semester in the Capitol and am having a really great experience. Without saying more than I should, suffice it to say that some things are nothing like you thought, while others, well, are. It's the first time in my life that I have a job that demands I sit in front of a computer all day. Things will change once the session picks up a little, but I'm told that I should appreciate the time that I have while it lasts.

Otherwise, I continue to date an amazing woman. I still can't believe how good this chick is to me. She tells me that I'm good to her, which I hope is true, but too frequently I find myself crippled by self-doubt. For some reason I don't want to believe her when she tells me how happy she is with me, although I have no reason to think otherwise. It's scary how good we are together. The woman I've written about innumerable times from college still has a piece of my heart. I'm no longer in love with her- hell, I'm not even sure that we've communicated in two years- but there's a part of me that doesn't want to love after loving her. But this is the most I've liked anyone since, and I suspect that what I have now is better and stronger than what I never had then. 

My girlfriend helped me make this Mole. Actually, I basically showed her the recipe I found here: http://www.thebittenword.com/thebittenword/2012/09/chicken-with-puebla-style-mole-sauce.html and then she made it for me. I did some of it- she's a vegetarian and won't mess with the Chicken, for instance- but I can't take credit for this. We used some of the Sauce on some Vegetable Enchiladas that we made, but this, to me, was the star of the show. If you've got a solid afternoon, it tastes really great!

Chicken Mole



2 oz. Dried Mulato Chiles
1 oz. Dried Ancho Chiles
1 oz. Dried Pasilla Chiles
2 Cloves Garlic
0.5 Tomatoes
0.5 Tomatillo
0.25 White Onion
2 tbsp. Unsalted Butter
0.5 tsp. Whole Cloves
0.5 tsp. Whole Allspice Berries
0.25 tsp. Coriander Seeds
0.25 tsp. Peppercorns
0.25 tsp. Anise Seeds
0.5 Sticks Cinnamon
0.25 Ripe Banana diced
0.5 torn Corn Tortilla
3 tbsp. Almonds
1.5 tbsp. Sesame Seeds
2 tbsp. Raisins
1 Slice Wheat Bread torn
1 tbsp. Canola Oil
1 tbsp. Lard
2 oz. Abuelita Chocolate
1 tbsp. Brown Sugar
2 tsp. Salt
1 Chicken butchered
Toast Mulato, Ancho, and Pasilla Chiles in a dry cast iron skillet. Bring some Water to boil. Remove Water. Add the toastest Chilis and let sit for 30 minutes. Remove the Chilis, but keep the Water. Core and seed the Chilis, saving at least a teaspoon of seeds for later. Food process the Chilis with 1 c. of the Chili Water until smooth.
Whilst doing the above, roast the Garlic, Tomato, Tomatillo, and Onion until nice and charred. Food process this mixture separately from the Chilis. 
Melt butter in the Dutch oven and add the Chili Seeds, Cloves, Allspice, Coriander, Peppercorns, Anise Seeds, Lard, and then cook until nice and fragrant. Add the Banana and cook until browned. Add the Tortilla, then the Almonds, Sesame Seeds. Next add the Chili puree, roasted Vegetable puree, Raisins, and Bread. Bring to a boil and then cook until all ingredients are nice and soft. Now puree with 3 cups of Chili Water. Be careful that your food processor does not explode. Maybe you use a blender. Maybe you do it in batches. Maybe you just clean up after yourself. (Thanks, babe!). 
Heat up the Lard in your dirty Dutch oven and then add Mole and fry slightly. Whisk constantly and then add Chocolate, Brown Sugar, and salt. Cook until everything is smooth.
Put Mole and Chicken in a Crook pot and cook overnight. Enjoy the next day with Beans and Tortilla. Maybe a little Sour Cream and some Avocado. Way too much work, but really quite nice. 

No comments:

Post a Comment