MMMMM-----------------------RED MOLE SAUCE---------------------------- 12 Chiles guajillos or -chilcostles 1/2 lb Tomatoes; stewed (about 2 ; small) 4 tb Melted lard or safflower oil 1/4 c Sesame seeds 1 1/2 tb Dried oregano 2 Whole cloves 2 Whole allspice 1 md White onion; thickly sliced 9 sm Garlic cloves; peeled 1 Cinnamon stick; broken into -thin ; strips (3-inch) 1 sm Ripe plantain; peeled and -cut into ; thick rounds 3 sl French bread 1 oz Mexican chocolate Sea salt to taste In a saucepan, over medium heat, add a tablespoon of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Stir in 1 tablespoon of the garlic, jalapenos and black beans. Continue to saute for 1 minute. Add the water and bay leaf. Bring the liquid to a boil. Reduce the heat to medium low and cook until the beans are tender, about 1 1/2 to 2 hours. Remove from the heat and cool completely and strain. In a food processor, fitted with a metal blade, puree 3/4 of the mixture until smooth. Add water if it becomes thick. Season with salt and pepper. Remove from the processor and turn into a mixing bowl. Stir the remaining beans into the pureed beans. Season the flour, egg wash and bread crumbs with Essence. Divide the mixture into eighths and form into individual rounds, about 1-inch thick. Dredge each cake in the seasoned flour. Dip each cake into the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating completely. In a large saute pan, over medium heat, add the vegetable oil. When the oil is hot, but not smoking, pan-fry until crispy, about 3 to 4 minutes on each side. In another saute pan, over medium heat, add the remaining 2 tablespoons of olive oil. Add the red onions and corn. Season with salt and pepper. Saute for 4 minutes. Season the shrimp with salt and pepper. Add the shrimp to the vegetables. Continue to saute for 2 minutes. Add the tomatoes and remaining teaspoon of garlic. Continue to saute for 2 minutes. Stir in 1/4 cup of the Mole Sauce. Remove from the heat and add the cilantro. Remove the cakes from the pan and drain on paper towels. To serve, spoon the sauce in the center of each plate. Place two cakes in the center of each plate. Spoon the shrimp mixture over the cakes. Garnish with parsley. Yield: 4 servings RED MOLE SAUCE: Remove the stems, if any, from the chiles, slit them open, and remove veins and seeds. Toast the chiles on a hot comale for a few seconds on each side, pressing them down until the inside flesh turns an opaque, tobacco color. Rinse the chiles in cold water, cover with hot water, and set aside to soak for about 15 minutes. Put the tomatoes into a blender jar and blend briefly. Heat 1 tablespoon of the lard and fry the sesame seeds for a few seconds until a deep golden brown. Transfer with a slotted spoon, draining them as much as possible, to the blender jar; add continued in part 2
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3269g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1338 (22%)|
|Amt Per Serving||% DV|
|Total Fat 148.7g||198 %|
|Saturated Fat 32.8g||164 %|
|Monounsaturated Fat 59.8g|
|Polyunsanturated Fat 40.2g|
|Cholesterol 2123.4mg||653 %|
|Sodium 15516mg||535 %|
|Potassium 6155.7mg||162 %|
|Total Carbohydrate 917.8g||270 %|
|Dietary Fiber 125.5g||502 %|
|Sugars, other 792.3g|
|Protein 277.9g||397 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6122
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!