Tuesday, April 5, 2011

Last, but not Lest

This one has a few more ingredients than the others sauces, but some moles have up to 25 and more. This one is easy, This is good on grilled or roasted chicken, beef, pork, lamb, and turkey. When you try this one, you will think you are eating at the "Red Iguana."

Mole Poblano

Text ColorText Color1can (15 ounce) tomato puree
2 cans (4ounce each) chopped green chilies
1/4 cup lime juice
1/4 cup unsweetened cocoa powder
2 tablespoons vegetable oil
1 tablespoon onion, chopped
2 teaspoons Beef Flavor Base
1 teaspoon sugar
1 clove garlic, chopped
1 teaspoon red pepper flacks.
1/2 teaspoon cumin
1/4 teaspoon anise seed
1/4 teaspoon coriander seed
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1 cup water, divided

Combine all ingredients except water in food processor. Add 1/2 cup water and process until well blinded and smooth. Pour into a small dutch oven (6" or 8") and stir in remaining water. Heat slowly over 6 or 8 charcoals, to a simmer and cook 2 to 3 minutes, stirring. Serve over grilled or roasted meats. You can also bast the meats while cooking.
Good luck with your summer cooking, and cook-offs.

The Outlaw Gourmet
Don't rob your self of good cooken'

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