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FareShare Gazette Recipes --December 1999 - O's

 

 

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Oaxacan Mole
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                     *  Exported from  MasterCook  *
                               Oaxacan Mole
Recipe By     : World Food Cafe Global Vegetarian Cooking, Chris & Carolyn
Serving Size  : 4    Preparation Time :0:00
Categories    : Volume 2-12, Dec. '99            Sauces
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        MOLE SAUCE:
   3      tablespoons   roasted peanuts
     1/4  cup           sesame seeds
     1/4  cup           pumpkin seeds
   1      2 inch piece  cinnamon stick
     2/3  cup           ground almonds
   1      teaspoon      ground allspice
     1/2  teaspoon      ground cloves
   1      teaspoon      dried thyme
   1      tablespoon    dried oregano
   1                    onion -- coarsely chopped
   3      cloves        garlic
   2                    jalapeno chiles
     1/3  cup           raisins
   1                    banana -- peeled & coarsely
                        chopped
   3      tablespoons   sunflower oil
   1      cup           vegetable stock
   4      ounces        bittersweet chocolate
   1      pound         sweet potatoes -- peeled & cut into 1"
                        cubes
   2      ears          corn -- cut into 1" rounds
   4      tablespoons   sunflower oil
   2                    plantains
                        peeled & cut into 1/2" thick rounds
   1                    red bell pepper
   1                    yellow bell pepper -- both seeded,
                        deribbed, and cut into 1" squares
   4      ounces        green beans
                        salt to taste
   1      cup           water
To make the mole sauce:  Grind the peanuts, sesame seeds, pumpkin seeds, 
and cinnamon together in a food processor.  Add the ground almonds, 
allspice, cloves, thyme, oregano, onion, garlic, chiles, raisins, and 
banana.  Blend to a thick paste.  Heat the sunflower oil in a large 
saucepan over medium heat and fry the paste for 2 minutes, stirring 
constantly.  Slowly add the stock, stirring well.
Add the chocolate to the sauce.  Stir well until the chocolate has melted.
Simmer gently for 10 minutes.  The sauce will be quite thick.
Now prepare the vegetables:  Blanch the sweet potatoes and corn in salted 
water for 1-2 minutes.  Drain well.
Heat the sunflower oil in a skillet over medium heat and fry the plantains 
until they start to brown.  Add the sweet potatoes, corn, and peppers, and 
fry until they all start to brown.
Stir the fried vegetables into the mole sauce, then add the green beans and
water.  Simmer gently for 10 minutes.  Season with salt.
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