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Date Posted: 06:27:48 03/05/05 Sat
Author: truelove
Author Host/IP: NoHost / 131.128.222.158
Subject: The Fall of the Maitre' D

A most wondrous sauce - even Willy Wonka would be impressed.
I have persuaded Chuck to share his recipe after discussing "Unleashed". Whoo Hoo!! What a sauce.

Date Posted: 04:25:47 03/05/05 Sat
Author: chuckit25
Author Host/IP: CPE-65-31-232-191.neb.rr.com / 65.31.232.191
Subject: The Maitre D's Downfall: a recipe

"The Matire' D's Downfall."
Greetings from the other board and welcome. In discussing dining on werewolf, it came down to the sauce. It seems the
distinguished mole exposed the monster master Maitre’ D. No, ground or underground rodent, but molé. (Moh lay).

Mole's secret is chocolate. (Even if it is vanilla, IMO, that is Mexico's better contribution to the culinary world). The story goes
about a Dominican nun in Puebla, Mexico (1680s) who was to make a special dinner for the viceroy of New Spain. They were
poor and used what they had. It contained a hundred different native and Spanish ingredients and the point was it was a
complete break from Old World tastes. I believe the mother superior fainted dead away in fear of using such pagan and
unrefined foods for this viceroy who, of course, found it exotic and wonderful. As mole moved north it became something
simpler for enchiladas, using chicken or turkey, which is given to you here. Vegetarians cn use tofu and /or refried beans. Need
to know how to make tortillas or beans or phone # for a suggestion for mail order e-mail me. This recipe is long already.

There is a restaurant in LA (La Serenata de Garibaldi) that makes a version with 31 ingredients taking three hours just to toast,
roast and prepare the ingredients and another four hours to cook the mole.

A little on the ingredients and equipment for fanatics of another day.

Asado: a wire-mesh grill used on open fire, but now used indoors on the range for roasting garlic cloves or dried chiles. You
can use a broiler, comal, griddle or a seasoned iron skillet (rub it with lard or oil, bake for an hour 350º and repeat for several
days. Wash with water and sponge, don’t use soap and dry on the heat or oven to avoid rust. When roasting chiles, depending
on fresh or dry, the skins will blister and break and even blacken. Don’t panic. It is supposed to. Some skins are removed and
in others the flavor and oils are deepened/released by this process.
Molcajete. It’s a volcanic mortar and pestle that’s been around 3000 years. Grind rice in it until no more grays dirt comes off.
It lasts a lifetime for grinding chiles, spices, or to make salsas. Metates are flatter and are used for grinding corn. Don’t be that
fanatic. That is back-breaking work. Use a bean masher or potato masher. I won’t be dealing with making corn tortillas, but if
you do, buy masa harina. It’s the dried version of masa (a process of boiling field corn, slaked lime and grinding it). Fall back
Quaker or Maseca.

Blenders (licuadora) work better than food processors because of the use of seeds and grains for puréeing.
You will need for sure:
A large skillet, a small skillet, a saucepan, a bowl, a plate with paper towel, tongs, 9x13 baking dish, a stove or range, oven,
refrigerator and freezer area.

Ancho chile is red and heart shaped, very mild, with a whiff of chocolate flavoring.
Arbol chile ( Chile de Árbol from Chihuahua) is red, thin, pointy, 1 ½” long. Hot. Use cayenne.
Chipolte Use any smoked chile; usually jalapeño, smoked and dried rusty brown or fish some out of those canned with adobo
sauce.
Canela is Mexican cinnamon (Ceylon cinnamon). Mild and sweet. If you have only the cassia bark, use one third less. U.S. 2
or 3 of the 2/1/2 inch sticks should be around a teaspoon ground. Mexico’s are gigantic
Oregano—Mexican is milder, sweeter than Mediterranean. Use one third less or cut it with marjoram.
Cilantro. It has to be fresh and best if chopped right before use. It has a tang of anise; some think it soapy. Don’t even think of
reaching for Coriander. It is too sweet.
Cumin or comino. Whole seeds and toasted. Don’t use pre-ground; it’s like sawdust.
Mexican chocolate: Ibarra or Mayordomo or fall back bittersweet with a pinch of cinnamon. See canela.
Asadero is a white, semi-soft cheese, mild with a tiny sour tang melting in gooey strings. Monterey jack, provolone, mozzarella
or a mix work
Queso Fresco or Queso caribe is common. It is like Cotija or anejo, (rinse it first; kinda like Romano or Parmesan) crumbly,
not for melting, but sprinkling on top of enchiladas before serving. Feta (drain and pat dry) is the fall back and Farmer cheese is
sheer desperation.
Roma or Italian plum tomatoes. Fall back, use crushed style with extra purée (if you can) find it.
Seeds and nuts can be frozen and toasted in a small, dry skillet, medium heat until fragrant at use or bake large nuts, like
pecans, for 10 minutes mediumish in an oven.


To start.
Make up your own fav chicken stock, vegetable stock—later use fried and seasoned tofu (garlic, chili pepper or cayenne and
cumino as meat substitute with refried beans, if desired, for vegetarians
Omnivores, have 3 cups of cooked baked or smoked chicken or turkey

CRÈMA (don’t try sour cream, acidic and doesn’t melt well. Buttermilk substitution is to add a few drops of white vinegar, a
few dots of salt to skim milk)
1 Cup whipping cream (not ultra pasteurized)
2 Tablespoons of buttermilk.

Put in a non-metal bowl and cover. Let it stand at room temp for 8-24 hours and stir very well. Refrigerate and use as needed.
(keeps 10 days)
Big let down, the hurry up and wait; yeah?

MOLÉ ENCHILADAS serves 6 plus sauce for more (freeze it)

12 ounces of whole dried red chiles : anchos and pasillas mixed
1 or 2 chiles de árbol or dried chipoltes
Water
6 Tablespoons sesame seeds
1 teaspoon anise seeds
½ teaspoon cumin seeds
4 Tablespoons peanut oil or lard
¾ Cup chopped pecans or walnuts
6 garlic cloves, unpeeled
6 whole, unpeeled Roma tomatoes
4 cups chicken stock
1 medium onion, chopped
1 day-old corn tortilla, torn into quarters
2 ounces unsweetened chocolate
1 ½ ounces Mexican chocolate
1 teaspoon ground canela
½ teaspoon salt
6 whole cloves
***
3 Cups shredded , baked or smoked turkey
Vegetable oil (try canola)
18 corn tortillas
3/4 minced onion
3 ounces of crumbled queso fresco (fresh cheese)
***
Crema and minced fresh cilantro and toasted sesame seeds for garnish

Break off the stems of the chiles and removed the seeds. Rinse the chiles. Toast the chiles in a large, heavy skillet, turning
frequently until fragrant. Put them into a large saucepan, cover with water, and simmer to soften them (medium heat) for 30
minutes.
While that is going, roast and toast the other items. You must watch and toss them rather continually:

Use medium heat and a skillet for toasting the sesame seeds. Keep them dancing until fragrant and lightly brown—careful to not
burn. Put in a blender
Now toast the anise and cumin seeds until fragrant and put into the blender.
Now use 1 Tablespoon of oil for the nuts in the warm skillet until lightly brown and fragrant.

Wipe out the skillet and increase the heat to medium-high. Toss in the garlic cloves and get them soft and dark on all sides; this
takes a few minutes.
Take the cloves out of the pan and allow to cool to handle later.
Now put the tomatoes and allow them to soften and darken. The skin will split. Set aside to handle later.

Take the cloves and remove the skins and put them in the blender.
Take the tomatoes and remove the skins and put them in the blender.

Pour about a Cup of stock and purée for a couple of minutes. It will be grainy as you pour it into a bowl.

The chiles should be done. Drain except for a 1 Cup of the liquid.
Place the chiles and ½ Cup of the liquid into the blender and purée.
Add the chiles to the tomato sauce.

Add 1 cup of stock to the rest of the sauce ingredients and puree for 2 minutes. It will be smooth, yet grainy as you combine it
with the rest of the sauce in the bowl and mix together.

Wipe out any tomato residue from your skillet and add the remaining oil (3 Tablespoons) over medium heat as you spoon in the
sauce and let it fry for about 10 minutes stirring from the bottom so it doesn’t burn. Mix in the rest of the stock (2 Cups) and
the rest of the liquid drained off the chiles (1/2 Cup) and now reduce the heat to low and allow to simmer for 30 minutes.

Note: You can put this in the refrigerator a day or two ahead of making the enchiladas and there is about enough to freeze half
for another batch even months from now, but you have to re warm the sauce before we proceed with the rest of the recipe.

Add the meat to the sauce and cook together for 15 minutes. Vegetarians fire up your tofu and/or refried beans and set aside
until the ‘some assembly required’ phase.

Heat the oven to 350 and grease a 9”x13” baking dish.
Pour 1 inch of vegetable oil into a skillet and heat. Use tongs and dip your corn tortillas one at the time into the oil until they go
limp. It will only take a few seconds. Don’t let them crisp. Set them on paper towel for further draining as you work.

Vegetarians put your tofu into the sauce to pick up the flavor and remain warm.

Get out a baking dish. Take a slotted spoon and dip a tortilla into the sauce and spoon about 1/3 cup of meat into tortilla.
Vegetarians do the dipping, but put “a schmear” --teaspoon to tablespoon--of refried beans now. It will help hold the other
stuff in the tortilla. Use about 2 teaspoons of onion and cheese and roll the tortilla, but not too tight and set in the baking dish.
Repeat with each tortilla. Wedging them against each other helps keep them from gaping open.

Pour on the rest of the onion and the rest of the sauce. Scatter the cheese over the sauce.
Put the baking dish into the oven for 15 to 18 minutes until the tortillas are warm and the sauce is bubbly.

Serve immediately with a drizzle of Créma and the scattering of cilantro and sesame seeds.

You may now decide whether to find a portal through time and have a conversation with that Dominican nun. Molé or mole?
Chuckit25

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