Braised Duckling In Mole Poblano Recipes

MOLE POBLANO

Steps:

• In an ungreased skillet, cook tomatoes over medium heat for 10 minutes or until browned; set aside. In the same skillet, cook peppers, a few at a time, over medium heat in 4 tablespoons shortening for 20-30 seconds, turning often; drain. Place peppers in a large bowl of hot water; cover and soak for 1 hour. , In a spice grinder, combine sesame seeds, coriander seeds, aniseed, peppercorns, cloves and cinnamon; process until finely ground. Set aside. , In a skillet, cook the almonds, pumpkin seeds and garlic in 4 tablespoons shortening until lightly browned, stirring often. Add raisins; cook and stir for 1-2 minutes or until raisins are plump. Add bread cubes; cook and stir for 2-3 minutes or until crisp. Drain well. , In a blender, combine 1 cup broth and reserved tomatoes; cover and puree. Add seasoning mixture, raisin mixture and 1 cup broth; blend until very thick. Pour into a bowl; set aside., Place 1-1/2 cups broth in blender. Add peppers, one at a time; process to a thick consistency. In a Dutch oven, melt remaining shortening over medium heat. Add pepper mixture; cook and stir for 10 minutes. Add tomato mixture; cook and stir for 6-8 minutes or until thickened. Add the chocolate, salt and remaining broth. Simmer, uncovered, for 45 minutes or until mixture reaches desired consistency. Serve with poultry.

MOLE POBLANO

Steps:

• In a medium saute pan, toast sesame seeds and place in food processor. In same saute pan add oil and fry almonds. Remove almonds, place in food processor, and fry peanuts. Remove peanuts, place in food processor, and fry plantains. Remove plantains, place in food processor, and fry raisins. Remove raisins and place in food processor. Remove all but one tablespoon oil and fry tomatoes.
• In a food processor grind together sesame seeds, almonds, peanuts, plantains, raisins, tomatoes, poblanos, aniseeds, and cinnamon; this is the mole. Thin with left over chile water. In large saucepan, heat oil. Add mole and cook in oil to bring out flavors. Add chocolate. When melted, add pre-cooked turkey legs and simmer until the turkey is heated through.

MOLE POBLANO CLASSICO -- CLASSIC MEXICAN POBLANO SAUCE

Steps:

• Combine first 12 ingredients and whirl in small batches in blender until smooth, adding a little water for each batch if neccessary.
• Melt the shortening in a skillet and sauté the puree for 10 minutes, stirring frequently to prevent sticking.
• Add the chicken broth and chocolate and cook over a very low heat for 45 minutes, stirring occasionally to prevent scorching (it will be on the thick side).
• Sprinkle remaining sesame seeds as a garnish.

DUCK BREASTS WITH POBLANO CHILE

Steps:

• 1. Prepare the chiles. Then remove the stem and the seeds. Cut the chiles into short, thin strips. Set aside. 2. In a medium skillet, heat oil over medium heat and cook the onion until it starts to brown, 3 to 4 minutes. Add the oregano, parsley, and chile strips. Cook, stirring, 1 minute. Remove from the heat and stir in the tomato. 3. Heat a large heavy dry skillet over medium heat. Arrange the duck breasts skin side down in the dry pan. Cook without turning until the skin is nicely browned, about 10 minutes. (The fat will render as the duck cooks, and the skin will become crisp. Take care not to blacken the skin.) Turn and cook the second side until medium rare, 4 to 5 minutes, or medium, 6 minutes. Transfer to a plate and let rest 5 minutes. 4. Meanwhile, reheat the sauce. Slice each duck breast crosswise on a diagonal and arrange overlapping on each of 4 plates. Spoon a line of the heated sauce across each serving.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

OAXACAN LAMB SHANKS MOLE - MIXIOTE DE BORREGO EN MOLE COLORADITO

Steps:

• Prepare the mole sauce by combining tomatoes and garlic cloves in your blender and whirl until smooth, adding water if necessary.
• Strain and set aside.
• Grind the sesame seeds, peppercorns, oregano and cinnamon all together; set to the side.
• Make a lengthwise cut on 1 side of each ancho and guajillo chile and remove seeds. Place chiles in a heat resistant bowl and cover with boiling water; soak for 20 minutes or until soft.
• Place chiles and the water they've been soaking in in a blender.
• Whirl until smooth, strain and set to the side.
• In a stockpot, heat up about 3 tablespoons of oil and add the dried spices, stirring constantly to release the fragrant oils.
• Add the two purees and bring to a boil.
• Add the chocolate, sugar; salt to taste and let simmer for about 20 minutes.
• Preheat oven to 325°F.
• Season the lamb shanks with salt; sear shanks on all sides in a hot skillet with a little oil added.
• Place some of the mole sauce in a bowl.
• Dip each shank in mole sauce, sprinkle with vinegar, chopped onion and salt; wrap in a banana leaf and then in aluminum foil.
• Place shanks in a pan and bake for 3 1/2 to 4 hours, or until the meat is.
• very tender and falling off the bone.
• Place shank on a plate and top with additional warm mole sauce.

MOLE POBLANO SAUCE

Steps:

• Combine dried chiles, tomatoes, onion, tortilla pieces, raisins, garlic, 1 tablespoon sesame seeds, cloves, and coriander in a bowl. Puree small amounts of this mixture in a blender until smooth.
• Melt shortening in a skillet over medium-high heat. Add the puree and saute, stirring frequently, about 10 minutes. Add broth and chocolate, and cook over very low heat until sauce is very thick, about 45 minutes. Garnish with remaining sesame seeds.