Mon. 6 Jan. 7pm: Join us in a celebration of tastes and flavors coming from the kitchen of Mexican Chef Fernando Olea in today´s "Día de los Reyes Magos" (Three Magi).
Fernando Olea, originally from Mexico, is fascinated by the cuisine of the pre-Columbian indigenous people of his native country, especially the moles. As part of the non-profit organization Cooking with Kids, Olea -in conjuction with other chefs- participates in the "Chefs move to schools" Mrs. Obama program, a part of the “Let’s Move!” campaign to end the epidemic of childhood obesity.
“New Mexican Mole” - In Commemoration of Santa Fe’s Four Hundred Anniversary
Prep 20 min. Cook 1 hour Makes 12 portions
- 3 ounces each: pine nuts, pecan nuts
- 1 stick Mexican cinnamon
- 2 oz. sesame seeds
- 1 teaspoon. of anise seeds
- 4 Cloves
- 1/4 teaspoon of cumin seeds or ground
- 4 ounces of Butter
- 6 cloves of garlic
- ½ onion chopped
- 1/2 cups apricots, seeded.
- 4 red chimayo or guajillo chile
- 3 oz. white chocolate
- 1/2 cup Chicken broth
- 1/2 teaspoon white pepper corn or ground
- salt to taste
Heat an ungreased skillet over medium heat for approximately 2 minutes. Lightly toast the pecans and pine nuts, add the cinnamon, cloves, sesame, cumin and anise, stirring constantly, until lightly golden.
Melt butter in a pan over medium-high heat. Add and sauté the chopped onion, garlic and red pepper until clear and soft, approx.5minutes.
Place all the ingredients, In a food processor or blender blend until smooth, adding water if needed..
Pour sauce in to a large saucepan, bring to boil, lower heat. Simmer one hour, stirring often. In low heat. Simmer 60 minutes stirring often. Add salt to taste.
I recommend serve this Mole with rack of Lamb.
Created by Chef Fernando Olea. July 2010 - http://www.epazotesantafe.com/