Homemade Mole

I went back home to Raleigh this past weekend and had an amazing time with family and friends. When I was picked up from the airport and on the way to the house I realized I’ve missed seeing green aka trees and grass. New York City is glamorous and so fun but definitely lacking in the nature department and consists of the colors light gray concrete and dark gray buildings. After spending time at home and riding in cars (not in subways) and lounging around the house I felt slightly refreshed when I got back to NYC.

Today I finally did what I’ve wanted to do for a long time and that was to make homemade mole! For a class assignment we all had to come up with a menu, and my menu theme was a progressive Mexican/Latin menu. I am going to include the menu because I would love some ideas and feedback if anyone has any other ideas to include in the menu… I have to cook some of the things on my menu and do food costing and take photos so this was the perfect excuse to make mole. I trekked to a Mexican grocery store after class and bought the dried chilies and chocolate. I pretty much simplified the recipe meaning I took less time to soak the chilies and sauté things… the whole thing probably took me about 45 minutes to make and I have enough mole to make multiple dishes of mole enchiladas. But that’s perfect because that’s what freezers and tupperwares are for.

Mole Negro
· 3 cups low-salt chicken broth
· 1 cup orange juice (I used two fresh oranges)
· 1 large onion sliced
· 1/2 cup sliced almonds
· 6 large garlic cloves, sliced
· 4 teaspoons cumin seeds
· 4 teaspoons coriander seeds
· 3 ounces dried pasilla chiles

· 2 ounce dried negro chiles

· 1/4 cup raisins
· 1 3.1-ounce disk Mexican chocolate (I used Ibarra brand)

First, toast the dried chilies in a saucepan (no oil) for about 3 minutes until the peppers start to puff up. Transfer the peppers into a bowl and pour in boiling water (until the peppers are covered) to rehydrate them for about 15 minutes.

Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sauté until nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes.

Put this chicken broth in a large pan and bring to a simmer and add the orange juice. Add the raisins to the broth. Transfer the chili mixture to the broth and simmer until chilies are very soft, stirring occasionally, about 15 minutes. Remove from heat; add chocolate. Let stand until chocolate melts. Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper.

I used the leftover chicken I brought home from class and made myself some enchiladas. I microwaved the chicken and corn tortillas and just slathered them with the mole sauce and it was yuuum!!

Here is the menu that I made for class, some of these dishes are the Mexican dishes that I grew up with and others are ideas that came to my head.

Appetizer

Cream of Poblano Soup
Topped with a fried cornbread crouton and shredded Monterey jack cheese

Seasonal Ensalada
Crunchy cabbage, julienned mango, avocado, candied walnuts, lime vinaigrette

Corn and Black Bean cakes
Topped with creamy queso, green onions, and fried cilantro and served with red pepper jalapeno salsa

Beef Empanadas
Made with masa dough, filled with chorizo, raisins, and olives

Seafood Entrées

Fish Tacos
Grilled Flounder with pickled red onions, fried avocados, and a roasted red pepper remoulade

Snapper
Breaded with dehydrated squash blossoms and served atop pepper jack mashed sweet potatoes

Mexican Style Mussels
Tequila, lime, and jalapeno

Scallops
Seared corn meal crusted scallops served with a honey habanero sauce

Meat Entrées

Mole Enchiladas
House made corn tortillas filled with shredded chicken and

generously topped with mole sauce

Stuffed Chicken
Chicken Breast stuffed with mashed plantains, bacon, and leeks

Pork Tenderloin
Made with orange marmalade and chipotle glaze

Chiles Rellenos
Poblanos stuffed with pork cheek, three cheeses, and served with a smoky tomato cream sauce

Sides (choice of two per entrée)

Spicy Macaroni and cheese
Serrano chilies, cayenne béchamel sauce, and Gruyere

Julienned Carrots
Paper thin carrots sautéed in a cilantro garlic dressing

Corn Pudding
Vanilla bean, chives, Manchego cheese

Jicama Salad
Julienned Jicama, red peppers, apples, cucumber, citrus vinaigrette

Desserts

Chocolate cinnamon profiteroles with a warm Kahlua sauce

Pineapple Brown sugar crisp served with a Mexican vanilla Ice cream

Coconut Flan with spiced pepita seed brittle

Chocolate Cherry Torte with Pistachio Ice cream drizzled with a bittersweet chocolate sauce

I hope everyone is doing well and is having a great summer!