Oaxacan Black Mole with Mesquite-Smoked Tofu and Polenta in Tortilla Cups with Plantain Chips

By Nicole_Pryce

Ingredients

• Oaxacan Black Mole with Mesquite-Smoked Tofu
• Polenta
• Tortilla Cups
• Plantain Chips

Details

Preparation time 60mins
Cooking time 105mins

Preparation

Step 1

Part one was the chiles. We had picked up ground chiles at Urban Herbs at the West Side Market a while back. The tricky part is figuring out how much pre-ground chiles is equal to fresh chiles ground. In the end we went with 2 tsp. of ancho, 2 tsp. of chile de arbol and 1 tsp. of chipotle. Set aside.

Part two: 1 medium red onion, quartered and 1/2 head of garlic toasted in a small pan (w/o oil) for 10 minutes, turning as needed. Set aside

Part three: In the same pan w/o oil add 2 tbs. almonds, 2 tbs. cashews and 1 tbs. pumpkin seeds, a cinnamon stick, 3 black peppercorns and 3 cloves for 5 minutes. Set aside.

Part four: Add 3 tbs. of oil to the same pan and cook 1 1/2 tbs. of raisins (until plump, 1 minute), then 1 slice of bread until toasted on both sides, finally 1 small plantain diced and cooked until well browned, about 10 minutes. Set all aside.

Part five: add a little more oil if needed and fry 1/2 cup of sesame seeds until browned, about 5 minutes. remove, let cool, grind in a spice grinder until it turns into a paste. Set aside.

Part six: Wipe out the pan and add 1/2 lb. chopped tomatoes, 1/4 lb. chopped tomatillos (we had some leftover tomatillo salsa, about a 1/3 of a cup), 1/2 tsp thyme, and 1/2 tsp Mexican oregano over med-high heat, about 15 minutes. Transfer to a high-speed blender and add 1/2 cup of veg stock and blend well. Set aside.

Part seven: Put the reserved nuts, bread, plantains, raisins, onion, garlic and spices in the high-speed blender, add about 1 cup of veg stock and puree.

Part eight: In a heavy stockpot on med-low heat, add 2 tablespoons of olive oil and fry the chile mixture from step one, stirring constantly for 30-45 seconds. Be careful and don’t let the chiles burn, or it’ll ruin the dish.

Add the tomato puree from step six, and fry until the liquid has almost evaporated, about 10 minutes.

Add the the sesame seed paste from step five and ground ingredients from step seven, stirring constantly, about 10 minutes.

Add 1 cup veg stock to the mole, stir to combine, cook for 20 minutes, stirring occasionally.

Part nine: Add one disk of Mexican chocolate (about 3oz), broken up as small as you can make it—we did it the spice grinder in small batches, but a large knife will also do the job. Stir until it melts
Part ten: As the mole thickens, slowly add more veg stock. Let simmer another 30 minutes, adding stock as needed. You’re looking for a final sauce that should thick enough to coat the back of a spoon. Check for salt—you’ll want enough to balance the slight bitterness from the chiles and chocolate.