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Joe's Haunting Halloween Molé
By joet

This is one of the most succes
4 Tbl powderized toasted almonds - toast slowly in a buttered pan and pulverize
6 Large Ancho, Chipotle, Pasilla and/or Anaheim (mild) chiles
3.5 - 4 oz bitter (70%+ cacao) chocolate, crumbled
3 large juicy tomatoes
1 medium onion
1 tsp cumin
3 cloves of garlic
1 tsp cinnamon
1 tsp salt
1 corn or flour tortilla
1/2 C of raisins
1/2 C of vegetable oil or bacon drippings
1 cup of water
oil
water
1. Brush chiles with oil, broil until blackened and then steam in a paper bag until skin can be easily removed.

2. Puree oil or drippings, chiles, onion, tomatoes and 2 cloves of garlic, adding enough water to keep the mixture very pourable.

3. Pour into a sauce pan with the powderized almonds, choclate, 1/2 tsp cumin, cinnamon, salt, 1 cup of water, raisins.

4. Cook covered over low heat for 4 hours.

5. Add chunks of tortilla as a thickener, finishing spices -- 1/2 tsp cinnamon, 1 clove of garlic, 1/2 tsp cumin -- and allow them to dissolve and merge for 20 minutes.

6. Ladel over broiled or grilled chicken, or enchiladas and serve with a substantial porter or dark lager.


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