Enchiladas with mole sauce 2

Yield: 6 Servings

Measure Ingredient
\N \N Coombes RNCM95A
3 \N Plum tomatoes; preferably Roma
3 \N Pasilla chilies; (up To 5)
2 tablespoons Peanut oil
1 \N Bay leaf; roughly chopped
2 smalls Onions; roughly chopped
2 \N Cloves garlic; chopped (up To 3)
1 \N Red bell pepper; stemmed, Seeded and roughly chopped
1 teaspoon Chili powder
1 tablespoon Rice wine vinegar
\N \N Zest & juice of 1 orange
2 \N Sprigs fresh oregano OR cilantro; (up To 3)
1½ teaspoon Salt
1 tablespoon Mexican chocolate; available At Hispanic markets
1 teaspoon Fresh ground black pepper
\N \N Water or canned chicken Stock


Prepare Mole sauce: Line a broiling pan with aluminum foil and broil tomatoes under a preheated broiler for 2-3 mins per side until nicely browned. Chop tomatoes and set aside. Preheat a dry heavy skillet over medium heat until it is hot and toast pasilla chilies, stirring constantly for 1 or 2 mins or until they are fragrant. Do not let chiles burn.

Transfer chiles to a work surface and set aside to cool. Wearing rubber gloves, discard stems,seeds and ribs from the chiles and tear them into small pieces. Place chiles in a bowl, cover with 4 cups of hot water and set aside for 30 minutes. In a large heavy skillet, heat the peanut oil over moderate heat unti it is hot and saute bay leaf, onions, garlic red pepper, reserved roasted tomatoes, and chili powder, stirring constantly with a wooden spoon for about 5 mins or until vegetables are soft. Add reserved chilies and liquid to the pan. Add rice vinegar, orange zest and juice, oregano, salt, chocolate, and black pepper to pan and simmer mixture 20 minutes or until chiles are soft. Cool. In a blender or food processor, blend sauce until smooth. If necessary, add water or chicken stock to achieve the consistency of a smooth puree. Season to taste. Makes about 1½ cups sauce. Source: House Beautiful 6/94 Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Mar 25, 1998

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