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Mole Poblano De Guajolote (Chicken In Chili & Chocolate S mexican, side dish, chicken, chocolate, alcohol 6 ancho dried chilies 4 mulato dried chilies 4 pasilla dried chilies 2 whole cloves 4 black peppercorns 1 pinch anise or fennel seeds 4 coriander seeds 1 inch piece of cinnamon 1 stick 2 tablespoon sesame seeds 1 1/2 onions 6 cloves garlic 3 tablespoon lard or oil 4 tablespoon blanched almonds (chopped) 4 tablespoon shelled peanuts 4 tablespoon raisins 1 lb tomatoes, peeled, seeded and 1 chopped 1 stale corn or wheat tortilla 1 shredded 1 large chicken, cut into serving 1 pieces 1 tablespoon salt 3 squares dark bitter 1 chocolate This festive Mexican dish is famous as one of the few dishes were meat and chocolate meet. The chilies specified are all dried red varieties, each with their own subtle contribution to the mole, or chili sauce. Its slight sweetness goes well with either a Vienna-style lager such as Thomas Kemper Amber, or a classic dunkel lager such as Thomas Kemper Bohemian Dunkel. " T H E S A U C E " Traditionally the sauce is prepared two to three days in advance, to allow the flavors to blend. 1) Using a sharp knife, slit the chilies open lengthwise and discard the stems and seeds. Tear the chilies into pieces, place them in a bowl and add enough boiling water just to cover them. Soak for 30 minutes while you prepare the sauce. 2) Toast the cloves, peppercorns, anise and coriander seeds, cinnamon and 1 tablespoon of the sesame seeds until they are fragrant. Then grind in a spice grinder or pound to a powder with a pestle and mortar. 3) Chop 1 onion and 3 cloves garlic. Saut_ in the lard or oil for 3 minutes. Using a slotted spoon, transfer the onion and garlic to a blender or food processor. In the same pan, saut_ the almonds, peanuts, and raisins for 3 minutes, then lift out of the pan into the blender, along with the tomatoes, tortilla, spice mixture, and drained chilies. Blend to a coarse, thick puree, adding a little of the chilies' soaking water if necessary. 4) Reheat the lard or oil in the pan and cook the puree, stirring constantly, until the oil begins to rise to the surface. " T H E D I S H " 1) Put the chicken in a pan with the salt, remaining half an onion, and three garlic cloves. Add water to cover. Bring to the boil and simmer until the chicken is cooked and tender (about 1 hour). Drain, reserving the stock. 2) Reheat the spicy puree in a large casserole, and when it comes back to the boil add 1.25 cups of the chicken stock and the chocolate. Taste and correct the seasoning if necessary. Add the chicken pieces, cover the pan and simmer over gentle heat for 20 - 30 minutes, stirring occasionally and adding more stock if necessary. 3) Toast the remaining sesame seeds until fragrant, and sprinkle over the mole before serving. 4) Serve with hot tortillas, guacamole, rice and frijoles refritos (a chunky puree of red kidney beans, pinto or black beans, with onions and -- you guessed it! -- lard). " S E R V I N G " Wash down with foamy steins of cerveza, preferably Thomas Kemper Amber Lager or Thomas Kemper Bohemian Dunkel. Ole! " M i c h a e l J a c k s o n " Michael Jackson is a British author whose award-winning books, including the World Guide to Whisky and the World Guide to Beer, have sold two million copies and established him as an expert on beer, whisky, and travel. The following recipe is drawn from a selection in MICHAEL JACKSON'S BEER COMPANION, which is available in America from Running Press (Philadelphia) and in Britain from Mitchell Beazley (London). From: Pyramid Beer Page (www.pyramidbrew.com) recipes section. From: Sam Lefkowitz Date: 23 Jan 97 Home Cooking Ä Yield: 5 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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