• Tacos 'n Such - 03a

    From Dave Drum@1:3634/12 to All on Sun Nov 6 12:26:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mole Negro - PART 1
    Categories: Chilies, Fruits, Pork, Nuts, Chocolate
    Yield: 8 servings

    78 g Chilhuacle negro or ancho
    - chilies; stemmed, seeded
    38 g Pasilla chilies; stemmed,
    - seeded
    27 g Guajillo chilies; stemmed,
    - seeded
    1/2 lg Very ripe plantain;
    - unpeeled
    2 lg Roma tomatoes
    2 md Tomatillos; husked
    1/4 lg White onion
    2 lg Garlic cloves; unpeeled
    3 tb Rendered lard; not
    - hydrogenated
    2 tb Roasted whole almonds
    1 tb Roasted whole peanuts
    1 (3") piece canela (Ceylon
    - cinnamon)
    +=OR=+
    1 (1") piece cassia cinnamon
    2 Whole cloves
    1 Whole star anise
    1/2 ts Whole or ground allspice
    - berries
    1/2 ts Black peppercorns or ground
    - black pepper
    1 tb Raw pumpkin seeds
    1 tb Raisins
    1 tb Raw sesame seeds' more to
    Serve
    1/2 ts Cumin
    1/2 ts Dried thyme
    +=OR=+
    1 ts Fresh thyme leaves
    1/2 ts Dried Mexican oregano
    1 Dried or fresh avocado leaf
    +=OR=+
    2 Bay leaves
    2 Corn tostadas or tortillas;
    - toasted
    5 c Homemade chicken stock
    4 ts Kosher salt; more to taste
    67 g (2.3 oz) Mexican chocolate;
    - chopped
    Roast chicken or turkey; to
    - serve

    Prepare a grill for high heat, or place a rack in the
    center of the oven and heat to 475ºF/246ºC. (An outdoor
    grill is preferable. If you use an indoor oven, your
    kitchen will get very smoky, so keep the vent on and
    your windows open - and you might want to disable your
    smoke alarm.)

    On a sheet pan, grill or roast the chilies until
    completely black, slightly puffed and resembling
    charcoal, 10 to 15 minutes. (They will appear inedible,
    but this is an essential Mexican technique of
    incinerating an ingredient and then using the rinsing
    method - outlined in Step 3 - to remove any bitterness.)
    Set aside to cool.

    Transfer the cooled chilies to a large heavy pot, fill
    the pot with water and stir vigorously. Drain through a
    colander, discarding the water, and return the chilies
    to the pot. Repeat 2 more times. Cover the chilies with
    water and bring to a boil over high heat. Remove from
    heat and let sit at room temperature for at least 30
    minutes and up to 24 hours. This step is critical. Drain
    through a colander, discard the water and set chilies
    aside until ready to use. Wipe the pot dry but no need
    to wash.

    Meanwhile, place the plantain half on a small rimmed
    baking sheet and roast at 475ºF/246ºC until the peel is
    very dark, 20 to 30 minutes. Set aside until cool enough
    to handle; remove and discard peel. Set aside.

    Line a large cast-iron skillet with a sheet of foil and
    heat the skillet over high. Add the tomatoes,
    tomatillos, onion and garlic to the hot, foil-lined pan
    and cook, using tongs to turn occasionally, until
    everything is charred on all sides, about 3 minutes for
    the garlic, 6 to 8 minutes for the onion and tomatillos,
    and 8 to 10 minutes for the tomatoes. Transfer to a
    plate to cool. Peel the garlic.

    CONTINUED TO PART 2

    Yield: 8 servings

    By: Rick A. Martínez

    RECIPE FROM: https://cooking.nytimes.com

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