El Amanecer Restaurant
Brown Mole Sauce
For Brown Mole Enchiladas
The most popular Enchiladas in Mexico.
A seventeenth century recipe created by
Sor Andrea de la Asunción of the Santa Rosa Convent a Carmelitas convent.
was asked to create a special dish for the arrival of Vice-King Of Spain Don Palafox.
Mulato chiles are brick red or darker,
about 5 inches long and 2 -3 inches wide at the shoulder. It's medium hot,
with underlying fuity flavor.
Ancho chiles are dried Poblanos, the green form of the ancho,
slightly larger, darker than anchos (no longer green when dried).
Pasilla Chiles is very dark, almost black, wrinkled and tapered, only about 1 inch wide at the shoulder.
Quite hot, underlying smoky flavor.
Hands On Cooking
5 servings 1˝ hours 15 min prep
6 whole dried pasilla peppers
10 whole dried ancho chiles
8 whole dried mulato chiles
2 quarts water
4 tomatillos (yellow ground cherries in lantern husks)
5 roma tomatoes
1/2 cup raisins
1/3 cup sesame seeds
2 corn tortillas, dried in oven and chopped up
6 garlic cloves, roasted and peeled
2 cups duck broth or chicken broth or turkey broth
2 teaspoons cinnamon
1/8 teaspoon cloves (ground)
1/2 teaspoon ground black pepper
1/2 teaspoon ground allspice
1 teaspoon salt
5 ounces baker's unsweetened chocolate squares
3 tablespoons chicken fat or peanut oil
The chocolate in this sauce recipe is not sweet
Mexican Chocolate and dried chiles.
You can find this type at Latin Stores in London Canada or Call us at 519 642 1000
The Cooking Process
Start raisins soaking in warm water (20 minutes).
Prepare the chiles: remove stems and seeds.
On an ungreased cast-iron frypan (or in a 250 degree oven) dry roast them 5 minute,
shake a cuple times, don't blacken them.
Add water to a covered pan and simmer the roasted chiles very low for 30 minutes.
Husk tomatillos, wash tomatoes.
Blacken in dry skillet or under broiler (or in gas flame on a fork) about 5 minutes.
Dry-roast sesame in frypan 5 minutes until they finish popping, don't burn them.
Saute almonds in the oil over medium heat until browned.
Drain almonds, reserve oil.
Puree the prepared tomatoes, tomatillos, sesame seeds, crumbled tortillas, and almonds in a blender to a fine paste.
Add chiles, soaked raisins, roast garlic (peeled), stock, spices, puree all together fine.
Melt chocolate in a little hot water, add to blender paste.
Check the volume.
Add enough water to bring it all to 5 cups during the blending process.
Put all the oil in a high-sided pan and heat almost smoking hot.
Refry the sauce over medium heat for 15 minutes, stirring constantly.
Don't let it get too thick, add more water or stock if necessary.
Strain sauce through a seive.
Serve warm, not hot, over chicken or (especially) turkey
All major credit cards accepted.
Plenty of free parking available.
Reservations are suggested.
Web Design: Ababumy The Chef of El Amanecer Restaurant.