Red Mole Enchilada Sauce

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Just a few odds and ends.

Crossposted to SDA-veg-recipes and Veg-Recipes

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BonniThoza Adamant Dilettante, so keep it simple, please.

My Obligatory Homepage http://home.att.net/~bonnithoza

 

 

 

* Exported from MasterCook *

 

Red Mole Enchilada Sauce

 

Recipe By : Adapted from " Rick Bayless's Mexican Kitchen "

Serving Size : 1 Preparation Time :0:00

Categories : Ethnic Sauces

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----Ancho seasoning paste----

8 cloves garlic -- unpeeled

8 medium dried ancho chilies -- stemmed, seeded

6 cups broth

1 1/2 teaspoons dried oregano

1/2 teaspoon ground pepper

1/8 teaspoon ground cumin -- cloves (1/8 to 1/4)

1/8 teaspoon ground cloves -- (1/8 to 1/4)

----Sauce base----

3 tablespoons oil

1/2 cup whole almonds

1 small white onion -- sliced 1/8-inch

thick

1/4 cup raisins

3 ripe firm plum tomatoes -- roasted, chopped

1/4 teaspoon cinnamon -- (1/4 to 1/2)

1/4 cup coarsely chopped Mexican chocolate

2 slices bread -- toasted

2 1/2 teaspoons each: salt or sugar to taste

 

 

For ancho paste, cook unpeeled garlic in heavy dry skillet over medium heat

until soft, about 15 minutes. Cool; peel. Open chilies; flatten. Cook in same

skillet, pressing down firmly on hot surface with spatula. Cook until chilies

start to crackle, about 5 seconds. Turn chilies; toast on second side. Place

chilies in small bowl; cover with hot water. Let stand 30 minutes, stirring

frequently. Drain.

 

Combine chilies, garlic, 2/3 cup broth, oregano, pepper, cumin and cloves in

food processor fitted with metal blade or blender. Process until smooth puree;

add broth as needed. Press through mesh strainer; discard solids.

 

Heat 1/2 of the oil in Dutch oven over medium heat. Add almonds; cook, stirring

often, until lightly toasted, 3-4 minutes. Remove almonds; place in food

processor or blender. Add onions to pan. Cook, stirring often, until golden,

about 10 minutes; add to almonds. Add raisins to pan; cook 1 minute. Add to

almonds with tomatoes, cinnamon, chocolate, bread and 1 cup of the broth. Puree.

 

Heat pot over medium-high heat; add remaining oil. Add ancho paste; cook until

thick, 5 minutes. Add pureed almond mixture; cook 2 minutes or until thick. Stir

in remaining broth. Reduce heat to medium-low, partly cover and cook, stirring

occasionally, 45 minutes. Season with salt and sugar.

 

 

 

 

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