“Special Mock-mole” Chile and Enchilada Sauce.

This recipe comes directly to you from Alan the Great, the Proust Reader, and cook especial. For an easy way to make mole sauce, Alan created this recipe. Chili and enchiladas are really good when it’s below zero outside! Mucho Gusto!
“Special Mock-mole” recipe

Ingredients for the Mole Sauce:

1-1/2 oz. semi sweet chocolate (1 and 1/2 squares)
2 shots brewed espresso
1/2 to 3/4 bottle very dark ale
2 tblspoons (or maybe a little more, to taste) of tomato paste

DIRECTIONS:
Combine these ingredients and cook to melt chocolate and to combine over medium heat.
This is the “mock” mole, and is the main ingredient in the chili or enchiladas.

Chili recipe
1 large diced onion – cook until  a little bit caramelized – very brown.  Add diced peppers, any color, a few hot peppers, any you like or can stand, a few chopped cloves of garlic, and continue cooking until vegetables are somewhat cooked through.

Brown 1 pound ground beef, or any kind of beef/pork/chicken combination you like.  (meat texture can also be very course, and not ground.)  Add vegetable mixture above.

Put spices into meat/vegetable mixture while it is cooking over medium heat:
Chili powder to taste (lots! – maybe 2-3 tblspns.)
Cumin (lots again, may be 2 tblspns.)
Salt, pepper to taste
Teaspoon dried tarragon
2 teaspoons dried parsley

(You can use all fresh herbs, if you have them.)

Add can diced tomatoes (not a big, honkin’ can – just a regular sized can.)
Add can (or a cup or two) of chicken broth, or beef broth, or a combination of the two (best!)
Add “mock” mole.

Cook at least 30 mins.  Add drained can of beans (kidney, pinto, black, pork and beans, fava, chickpeas – whatever you want.  They’re all good, and in any combination.)

Heat through and serve.

FOR ENCHILADAS

Make enchiladas any way you like them, but top with the mole mixed with a commercial (or home-made) enchilada sauce (in a jar).  Best topped with a row of the doctored enchilada sauce alternating with a row of green chili sauce (tomatillos).  Yum!

Alan

 

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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