|1 tablespoon||Cumin seed|
|1 tablespoon||Dried oregano|
|2 smalls||Tomatoes; halved|
|2 tablespoons||Vegetable oil|
|2 pounds||Red potatoes; quartered|
|2 pounds||Carrots; peeled and sliced|
|2 pounds||Nopales or cactus leaves; trimmed or peeled and cut into strips, 1/4"x2" pieces|
|4||Ears corn; cut into 2" pieces|
|1 bunch||Fresh cilantro stems; tied|
|½ pounds||Masa or 1 cup|
FOR THE SAUCE
FOR THE VEGETABLES
SAUCE: Heat a griddle or heavy skillet to very hot and cook the chiles for 10 seconds to soften. Rinse the chiles and place in a saucepan with 2 cups of water. Bring to a boil and cook for an additional 2 minutes. Reserving the liquid, place the chiles in a blender with the allspice, cloves, cumin, oregano, and garlic. Blend with the top slightly off and protected by a kitchen towel or the heat will blow the top off during blending. Add the chile cooking water and blend again. Add the tomatoes and blend again.
Heat the oil in a saucepan. Press a third of the sauce through a strainer into the hot oil and cook, stirring. Press another third, then the remainder, adding a little hot water if necessary to get the sauce through.
Reduce the heat and simmer the smoothed sauce for 10 minutes.
VEGETABLES: Bring 3 quarts of water to a boil. Add the potatoes and carrots and cook for 10 minutes. Add the nopales, corn, and cilantro and boil for an additional 5 minutes. In a bowl, mix the 3 cups of water with the masa, a little at a time until it's all incorporated. Slowly pour the thinned masa into the boiling vegetable-chile water and stir well. Add 3 more cups of water. Cook for 10 minutes to thicken. Combine the sauce and vegetables.
Serve in wide, shallow bowls accompanied by warm tortillas.
[ SOURCE 1998-Ap ] >>Hanneman/Buster Notes: Vegetable medley with mole, a sweet and hot sauce, but this mole does not include chocolate.
Recipe by: Meatless Mexican Home Cooking, by Nancy Zaslavsky Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 17, 1998
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