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More from chrismukkah
...Ive been holding onto this sauce for a while (was frozen for ages), and FINALLY got a chance to try this!
*updated
Ingredients:
1 small onion
2-3 cloves garlic
2 chipotle peppers with the adobo sauce (at least a teaspoon of that sauce should go right in as well)
3 dried guajillo chilies, toasted then rehydrated
(if you like, also add in 2-3 dried poblano peppers and do the same thing)
1/2 cup smoked salted almonds, pureed
2 tablespoons canola oil, divided
1 teaspoon smoked paprika
1 teaspoon coriander
* 1 teaspoon cumin
1 1/2 teaspoons white vinegar
1 teaspoon sugar
one heaping tablespoon of unsweetened cocoa powder
* Here, I will add that I used unsweetened cocoa as a "last resort". Because while chocolate IS supposed to go in a traditional mole, to be more traditional, you would need MEXICAN chocolate. And yeah, there is a HUGE difference between our kind of chocolate versus theirs!
Your best bet: http://www.tazachocolate.com/
So yeah, Mole' sauces, in and of themselves, are really different recipes, but not only that, they vary from region to region in Mexico!
Let's start with the guajillo peppers though...you can get those in a big bag, dried, right in the "Mexican" section of your local grocery.
Cut open the tops (from where it was picked) with some scissors, and you can dump out the seeds if you don't like the extra heat.
You need to get a large skillet on high, and then just let the peppers toast until they smoke for just a bit...and toast both sides...and then soak them in a large bowl of water or your sink to cool off and rehydrate. (Follow the same steps if you have the dried poblanos, if using.)
And then with that...keep that skillet warm (I'd recommend a low heat), and you can saute' the onion and 2-3 cloves garlic until translucent. (5-6 minutes, around there) Add in the smoked paprika, the 2 chipotle peppers, sugar, vinegar and the spices but the idea is to keep them nice and soft.
So while those are good and cooked (and if they're a bit caramelized, even better) then you just get your mini-chopper, add in the 1/2 cup smoked almonds along with the other teaspoon of canola oil and puree until you get more of an smoky almond paste, put that into a large bowl.
Then puree the guajillo chiles (and poblanos if adding) and to the bowl...
Then puree that onion/garlic/chipotle/spice blend in the mini-chopper, add that to the bowl...
Mix well together, and then that's where the unsweetened cocoa powder comes in and then it DIGIVOLVES TO....adobo-mole sauce :P
I used two big ol' pork chops with this, and this sauce is meant for the more 'meatier' cuts! (I wouldn't recommend it for fish, but chicken or rabbit would be ok)
And those were cooked right on the grill at 300F, with the sauce for 30 minutes (flipping at the 15 min. mark)..though you could always leave the sauce on the meat first to let the flavors really sink in. (let chill for 3-4 hours before cooking)
Smoky, salty, sweet...its great stuff folks, honestly!
Enjoy!
*updated
Ingredients:
1 small onion
2-3 cloves garlic
2 chipotle peppers with the adobo sauce (at least a teaspoon of that sauce should go right in as well)
3 dried guajillo chilies, toasted then rehydrated
(if you like, also add in 2-3 dried poblano peppers and do the same thing)
1/2 cup smoked salted almonds, pureed
2 tablespoons canola oil, divided
1 teaspoon smoked paprika
1 teaspoon coriander
* 1 teaspoon cumin
1 1/2 teaspoons white vinegar
1 teaspoon sugar
one heaping tablespoon of unsweetened cocoa powder
* Here, I will add that I used unsweetened cocoa as a "last resort". Because while chocolate IS supposed to go in a traditional mole, to be more traditional, you would need MEXICAN chocolate. And yeah, there is a HUGE difference between our kind of chocolate versus theirs!
Your best bet: http://www.tazachocolate.com/
So yeah, Mole' sauces, in and of themselves, are really different recipes, but not only that, they vary from region to region in Mexico!
Let's start with the guajillo peppers though...you can get those in a big bag, dried, right in the "Mexican" section of your local grocery.
Cut open the tops (from where it was picked) with some scissors, and you can dump out the seeds if you don't like the extra heat.
You need to get a large skillet on high, and then just let the peppers toast until they smoke for just a bit...and toast both sides...and then soak them in a large bowl of water or your sink to cool off and rehydrate. (Follow the same steps if you have the dried poblanos, if using.)
And then with that...keep that skillet warm (I'd recommend a low heat), and you can saute' the onion and 2-3 cloves garlic until translucent. (5-6 minutes, around there) Add in the smoked paprika, the 2 chipotle peppers, sugar, vinegar and the spices but the idea is to keep them nice and soft.
So while those are good and cooked (and if they're a bit caramelized, even better) then you just get your mini-chopper, add in the 1/2 cup smoked almonds along with the other teaspoon of canola oil and puree until you get more of an smoky almond paste, put that into a large bowl.
Then puree the guajillo chiles (and poblanos if adding) and to the bowl...
Then puree that onion/garlic/chipotle/spice blend in the mini-chopper, add that to the bowl...
Mix well together, and then that's where the unsweetened cocoa powder comes in and then it DIGIVOLVES TO....adobo-mole sauce :P
I used two big ol' pork chops with this, and this sauce is meant for the more 'meatier' cuts! (I wouldn't recommend it for fish, but chicken or rabbit would be ok)
And those were cooked right on the grill at 300F, with the sauce for 30 minutes (flipping at the 15 min. mark)..though you could always leave the sauce on the meat first to let the flavors really sink in. (let chill for 3-4 hours before cooking)
Smoky, salty, sweet...its great stuff folks, honestly!
Enjoy!
Category Photography / Tutorials
Species Digimon
Size 1024 x 576px
File Size 495.6 kB
There's a GREAT chart here, for giving the smoke point of various cooking oils: http://jonbarron.org/diet-and-nutri.....t-smoke-points
Canolo is about 400 degrees. Peanut oil can either be well below or above that, depending on how refined it is. Unrefined, used mostly as flavoring in dressings, etc., is down around 320F, right along with Extra Virgin olive oil. Even butter beats them both, at 350F.
However, refining it, which is usually what you find in most markets, pushes the smoke point up to 450F, well above the market style of canola, which smokes at 400F.
Its fun to note that the later pressings of Olive Oil, the second "virgin" and the later, highly refined "pomace" oil, are even higher smoke points! Those aren't the ones you want to flavor your salad dressing or bruschetta with, but they still keep some of the olive flavors, which can be a consideration (either pro or con) if you elect to fry with them.
Canolo is about 400 degrees. Peanut oil can either be well below or above that, depending on how refined it is. Unrefined, used mostly as flavoring in dressings, etc., is down around 320F, right along with Extra Virgin olive oil. Even butter beats them both, at 350F.
However, refining it, which is usually what you find in most markets, pushes the smoke point up to 450F, well above the market style of canola, which smokes at 400F.
Its fun to note that the later pressings of Olive Oil, the second "virgin" and the later, highly refined "pomace" oil, are even higher smoke points! Those aren't the ones you want to flavor your salad dressing or bruschetta with, but they still keep some of the olive flavors, which can be a consideration (either pro or con) if you elect to fry with them.
Oh yeah! This sounds like a great sauce! Wuff loves the exotic combinations of flavors, not to mention the depth of flavor with the roasting and the chocolate.
As you said, there are so many versions, but this definitely looks like a good one! Yup! Gonna give it a whirl!!
As you said, there are so many versions, but this definitely looks like a good one! Yup! Gonna give it a whirl!!
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