Recipe - Enchiladas With Mole Sauce 2

Coombes RNCM95A

FOR MOLE SAUCE
3 Plum tomatoes; preferably
Roma
3 Pasilla chilies; (up To 5)
2 tablespoon Peanut oil
1 Bay leaf; roughly chopped
2 small Onions; roughly chopped
2 Cloves garlic; chopped (up
To 3)
1 Red bell pepper; stemmed,
Seeded and roughly chopped
1 teaspoon Chili powder
1 tablespoon Rice wine vinegar
Zest & juice of 1 orange
2 Sprigs fresh oregano OR
cilantro; (up To 3)
1 One half teaspoon Salt
1 tablespoon Mexican chocolate; available
At Hispanic markets
1 teaspoon Fresh ground black pepper
Water or canned chicken
Stock

Prepare Mole sauce: Line a broiling pan with aluminum foil and broil
tomatoes under a preheated broiler for 23 mins per side until nicely
browned. Chop tomatoes and set aside. Preheat a dry heavy skillet over
medium heat until it is hot and toast pasilla chilies, stirring constantly
for 1 or 2 mins or until they are fragrant. Do not let chiles burn.
Transfer chiles to a work surface and set aside to cool. Wearing rubber
gloves, discard stems,seeds and ribs from the chiles and tear them into
small pieces. Place chiles in a bowl, cover with 4 cups of hot water and
set aside for 30 minutes. In a large heavy skillet, heat the peanut oil
over moderate heat unti it is hot and saute bay leaf, onions, garlic red
pepper, reserved roasted tomatoes, and chili powder, stirring constantly
with a wooden spoon for about 5 mins or until vegetables are soft. Add
reserved chilies and liquid to the pan. Add rice vinegar, orange zest and
juice, oregano, salt, chocolate, and black pepper to pan and simmer mixture
20 minutes or until chiles are soft. Cool. In a blender or food processor,
blend sauce until smooth. If necessary, add water or chicken stock to
achieve the consistency of a smooth puree. Season to taste. Makes about 1
One half cups sauce. Source: House Beautiful 6/94
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Mar 25,
1998