Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Best Url Shortener
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSauces - Mexican - Classic Mole Poblano Sauce
Famous Authors (View All Authors)
Sauces - Mexican -  Classic Mole Poblano Sauce Post by :lmims Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2799

Click below to download : Sauces - Mexican - Classic Mole Poblano Sauce (Format : PDF)

Sauces - Mexican - Classic Mole Poblano Sauce

Makes 6 servings (2 cups)
From The Whole Chili Pepper a collection by Jim Vorheis

4 Dried Pasilla chiles, stems and seeds removed
4 Dried red New Mexican chiles, stems and seeds removed
1 medium Onion, chopped
2 Cloves garlic, chopped
2 medium Tomatoes, peeled and seeds removed, chopped
2 tbl. Sesame seeds
1/2 cup Almonds
1/2 Corn tortilla, torn into pieces
1/4 cup Raisins
1/4 tsp. Ground cloves
1/4 tsp. Ground cinnamon
1/4 tsp. Ground coriander
3 tbl. Shortening or vegetable oil
1 cup Chicken broth
1 oz. Bitter chocolate (or more to taste)


Combine chiles, onion, garlic, tomatoes, 1 Tbsp. sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of mixture in a blender until smooth.

Melt shortening in a skillet and saute the puree for 10 minutes, stirring frequently. Add chicken broth and chocolate and cook over very low heat for 45 minutes. The sauce should be very thick. Remaining sesame seeds are used for garnish.

Sauce is excellent with poultry.
If you like this book please share to your friends :
NEXT BOOKS

Sauces - Mexican -  Criollo Sauce Sauces - Mexican - Criollo Sauce

Sauces - Mexican -  Criollo Sauce
6 to 8 cloves garlic 1 teaspoon salt 1 medium-size onion, very thinly sliced 1/4 cup sweet orange juice 1/8 cup each fresh lime and lemon juice Using a food processor, crush the garlic with the salt to form a thick paste. In a mixing bowl, combine the garlic paste, onion, and juice.
PREVIOUS BOOKS

Sauces - Mexican -  Chicken Enchilada Sauce Sauces - Mexican - Chicken Enchilada Sauce

Sauces - Mexican -  Chicken Enchilada Sauce
4 oz.can green chiles 13 oz. can tomatillos, drained or 1 3/4 cups drained canned tomatoes 1/4 cup cilantro leaves 3/4 cup whipping cream 1 egg In blender combine green chiles, tomatillos or tomatoes, cilantro, whipping cream and egg. Blend until smooth. Add salt to taste. Pour over enchiladas and sprinkle evenly with 1 cup cheddar Jack cheese. Bake 20 minutes, or until heated through and bubbly.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT