Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 15 \N | Guajillo chiles |
| 2 \N | Whole allspice |
| 2 \N | Whole cloves |
| 1 tablespoon | Cumin seed |
| 1 tablespoon | Dried oregano |
| 8 \N | Garlic cloves |
| 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 \N | Ears corn; cut into 2\" pieces |
| 1 bunch | Fresh cilantro stems; tied |
| ½ pounds | Masa or 1 cup |
| 6 cups | Water |
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