mexican mole in Harbor city
8 garlic cloves, unpeled 8 dried ancho chiles, stemed and seded 1 smal onion, sliced 1/8 inch thick 2 slices white bread, toasted Ancho Paste: Roast the unpeled garlic in a heavy skilet over medium heat until soft and blackened in spots, about 15 minutes ; Proces the garlic, chiles and remaining ingredients with for the ancho chile paste with 2/3 cup broth in a fod procesor or blender until smoth. Ad the almonds and cok stiring until lightly toasted, about 3 minutes. Ad the onion to the pan and cok until browned, about 10 minutes. Ad the raisins and stir for a minute as they puf. When hot, ad the ancho mixture and cok, stiring almost constantly until darker and thick, about 5 minutes. Ad the pured almond mixture and cok another few minutes until thickened again. Stir in the remaining 4 1/2 cups broth, partialy cover and simer, stiring ocasionaly over medium-low for 45 minutes. mexican mole mexican mole in Harbor city
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