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Chocolate and Bittersweet

ouzo's picture

For the life of me I cannot find the thread where someone suggested to me the book Bittersweet for a mole recipe.  Now that I am searching at Amazon, I find that there are a lot of books called Bittersweet.  Who is the author of the cookbook Bittersweet?


And if anyone else has mole tips, please chime in.  We are going to try to make it as authetic as possible - with no few than 27 ingrediants and a turkey.  Thanks

  No act of kindness, no matter how small, is ever wasted - Aesop, The Lion & the mouse

KarenP's picture

(post #32429, reply #1 of 2)

  I'll post the recipe for you.  It's Alice Medrich.

KarenP's picture

(post #32429, reply #2 of 2)

 


Mole coloradito with Turkey


Adapted from Bittersweet: Recipes and Tales from a Life in Chocolate by Alice Medrich (Artisan, 2003)


 


Alice’s mole recipe comes from author Nancy Zaslavsky and is finished, of course, with chocolate. After tasting it in San Miguel de Allende, Alice reproduced it at home in Berkeley to make sure that it wasn’t just the margaritas and Mexican mountain air that made the recipe taste so good. It wasn’t.


Ancho, mulatto, guajillo, and New Mexico chiles, Mexican chocolate, and canela(Mexican cinnamon) are available in Mexican markets and some supermarkets. If you don’t use Mexican chocolate, which is flavored with cinnamon and fairly sweet, start with 1 1/2 ounces of bittersweet or semisweet chocolate and add a little more to taste if necessary.


 


Serves 8


 


For the turkey


2 large turkey thighs (bone in), 2 1/2 to 2 3/4 pounds total


1 tablespoon kosher salt


 


For the mole


 


8 dried ancho or dried mulatto chiles


8 dried guajillo or New Mexico chiles


1/2 cup raisins


I large unpeeled white onion, quartered


8 unpeeled garlic cloves


1 3-inch cinnamon stick, preferably cane/a (Mexican cinnamon)


1/2 cup unblanched whole almonds


2 teaspoons kosher salt


1 teaspoon dried oregano, preferably Mexican


1/2 teaspoon dried thyme


1/4 teaspoon freshly ground black pepper


3 ripe plum tomatoes or 1 cup canned fire-roasted diced tomatoes (with juice)


2 tablespoons vegetable oil


3 ounces Mexican chocolate, broken up, or 2 ounces bittersweet or semisweet chocolate, chopped


About 3 cups hot chicken stock


Sugar or honey to taste (optional)


 


Toasted sesame seeds for garnish


 


To make the turkey: Preheat the oven to 400°F. Sprinkle both sides of the thighs with the salt. Arrange the turkey skin side up on a rack in a roasting pan and pour enough water into the pan so that it’s 1/4-inch deep. Roast the turkey for 30 minutes. Reduce heat to 325°F, add more water if the pan is dry, and continue to cook until a meat thermometer inserted into the thickest part of the thigh but not touching the bone registers 200°F 30 to 40 minutes.


 


Remove the turkey from the oven and allow it to thoroughly cool. When the turkey is cool enough to handle, shred the meat into bite-sized pieces and set aside.


 


To make the mole: Slit the chiles open down the side and remove the seeds and stems. Heat a griddle or cast-iron skillet over high heat. Toast the chiles on both sides, flattening them with a spatula, until their skins blister and change color (you may have to do this in batches). Remove the chiles to a bowl, add the raisins, and cover with hot water. Let soak for 30 minutes.


 


Drain chiles and raisins and transfer the mixture to a blender. Adding as little water as necessary (no more than 1/2 cup), make a puree. Strain the puree through a medium sieve into a bowl.


 


Reheat the griddle or skillet over high heat and toast the onion quarters and garlic cloves, turning them from time to time, until they have just a few blackened spots. Put the onions in a clean blender. Peel the garlic and add it to the blender. Toast the cinnamon briefly on the hot griddle, until fragrant, and add it to the blender.


 


In a small skillet over medium heat, toast the almonds until fragrant and the insides are golden brown. Add the almonds to the blender, along with the salt, oregano, thyme, and pepper. Puree, adding water as necessary. Strain into the bowl with the chile mixture.


 


If using fresh tomatoes, reheat the griddle and cook the tomatoes, turning them from time to time, just until they have a few blackened spots they should not be completely soft or falling apart. Puree the tomatoes in a blender, and strain into a bowl. If using canned tomatoes, simply puree them and strain into a bowl.


 


In a wide, deep pot on medium-high heat, heat the oil. Add the chile mixture (watch out, it will splatter) and cook, stirring occasionally, for a few minutes to further toast the ingredients and concentrate the flavors. Add the chocolate, lower the heat, and simmer for 15 minutes, or until thickened. Taste and adjust the seasonings (if you’ve used a strong bittersweet chocolate instead of Mexican chocolate, you can add a little sugar or honey as necessary). (The chile paste can be made ahead, cooled, covered, and refrigerated for up to 3 months or frozen for up to 6 months. Reheat before continuing.)


 


To finish the sauce, stir in the tomato puree. Thin to the desired consistency with the broth. (The sauce can be cooled, covered, and refrigerated for up to 3 days. Reheat before continuing.)


 


Stir the shredded turkey into the sauce. Cook gently until the turkey is hot. Serve sprinkled with toasted sesame seeds.