Monday, 26 May 2008
DescriptionAccording to El Naranjo’s website, www.elnaranjo.com.mx, "The name is derived from the fact that this light sauce spills easy and stains tablecloths. It has a sweet flavor because of the pineapple and plantains."
At a glance
Clean the chiles with a damp cloth, cut them open, remove the stems and seeds, and spread them flat in a large dry frying pan. Roast them until they shrivel and slightly turn color, then soak them in water for up to 20 minutes.
In a smaller pan, dry-roast the onion, unpeeled garlic, and tomatoes until charred. Remove the garlic cloves and peel them.
In another pan add 1 tablespoon oil and fry the almonds, peppercorns, cloves, oregano, and thyme. Toast the cinnamon stick to slightly release the flavor.
Transfer the chiles with enough water to a blender, process, and pass through a sieve. Meanwhile, heat 2 tablespoons of oil in a large pan, add the chile mixture, and let it fry. Blend the rest of the roasted and fried ingredients. Pass through a sieve and add to the chile paste.
Simmer the mole, adding stock or water to achieve correct consistency (the mole should coat the back of a spoon). Check the seasoning and add the parsley sprigs.
Clean the chicken pieces and place them in a small stockpot with water, onion, garlic and salt. Bring to a boil. Reduce the heat and poach the chicken until tender, about 30 minutes.
Heat the oil and butter in a skillet, and sauté the sliced plantains until golden in color. Set aside. In the same skillet, repeat the procedure with the pineapple slices, adding more butter and oil if needed. Sauté until golden brown. Keep the fruits warm.
Heat the mole along with the chicken pieces and the parsley for 15 minutes. Decorate with the fruit, and serve with rice and hot tortillas.