Holy Mole
 

My local Mexican Super had Chicken Quarters on sale for $0.49 a LB, so I bought me 5lb to make me some Oaxaca Mole. The Chicken had some Backbone attached which I sliced away and used to make the Stock for the recipe.

http://forums.pelicanparts.com/uploa...1516409294.JPG

http://forums.pelicanparts.com/uploa...1516409294.JPG

For this you need:

1 ripe Plantain baked with 1/2 slits in skin at 400* for 40 minutes, cool, peel and slice.

2.5 cups of Guajllio red chilli sauce as described in a previous Thread.

6 Roma Tomatoes boiled, removing skins..


1 Large White Onion 1/2 inch sliced Charred in Skillet

6 Cloves of Garlic charred in skillet with skin remove skins after char

Do each of the following individually

1 stick of Cinnamon toasted in dry skillet

6 Cloves toasted in skillet

10 Peppercorns toasted in skillet

1/2 cup of Almond slivers toasted in skillet

4 Tbsp of Sesame Seeds toasted in skillet

1 Tsp dried Oregano toasted in skillet

Place all in Blender wt

3 Tbsp Raisins

2 Tbsp Brown Sugar

2 Tsp Kosher Salt

Blend till smooth.....

About 4 lbs of Chicken...browned in some oil in a heavy pot.

Put Mole sauce in Pot with

2.5 Cups of Chicken Broth

add abou 4.5 oz of Mexican Chocolate ground up in blender With a tad of water to emulsify

Let simmer till for 40 minutes

Add 1.5 Lb of Green Beans sliced in 1 inch segments

3 Chayote Squash pealed and sliced into Mole

Let simmer on very low heat for an hour or two, till Chicken is falling off the bone tender.

Salt to taste

Serve with rice and or Tortillas.

The basic recipe came from Pati Jinich and her Mexican Table show on PBS.. I had to bump up the amount of Chocolate used as it had a pronounced Sesame Seed taste profile.

at 49 cents a pound, those aren't chicken leg quarters though I suppose a truck could have tipped over on 80 a few days ago.

They are that price around here quite often.
Chicken paws cost less per lb.

Shaun - Looking at your location, I'm betting everything is pricey.

it is but I'm more of a Food Inc. person than anything so everything is more expensive on top of location. What I really want is monthly delivery of meat from a farm in VT or NH. Veggies are cheap and easy through a local market that services restaurants.

Tabs, looks delicious. I'll try and make it.
Thanks for the recipe. I like your vintage bowl.

They come from Tyson.

For my next feet of gastronomic distress I am going to make Braised pork ribs in a tomato gravy over penne. I already have the ribs. Got them at Sam's for $1.71 lb.

Local Guatemalan Restaurant makes a killer Oaxaca Mole!

Plus it has a color-coded salsa bar from cadmium barium yellow light to alizarin crimson. I can't even get past hansa orange.

You'd make a great wife, tabs!

Beware...I think he has a shoe collection larger than most wives.

Seriously though, Tabs, that looks awesome.

I am a Bronze medalist in the Imelda Marcos Shoe Fetish Association. To reach that level of achievement you have to have 250 pairs of shoes.
.
My latest aquistion on that front is a pair of virtually new brown Emilio Zenga oxfords for $20. Zenga and Ferragamo have a consortium to make high end shoes (prices north of 600) Superlative shoes. That makes 4 pairs.

I think this ^^^^ relates more closely to the viscosity discussion in the Orion Constellation Thread.

Anyway the Mole I made is very mild and quite flavorful.

You'd BETTER stick with yer SO.....I'm sure Tabby makes one helluva sammich but I don't think he'd rake the snow off your roof :)

I'm sorta glad I don't have Tab's skill....I'd make Trump look 50% healthy....

..

So they're not chicken then, I knew it. :D

Any missing cats in your neighborhood?

Didja ever notice that there are no small furry pets around anymore when an Asian Restaurant opens in the neighborhood?