If taking a trip down to ole Mexico is not on your schedule, then cook like you did....
For the 'traditional' pork mole recipe you will need to buy: 1 boneless pork loin, chipotles in adobo, (3 tbsp. adobo sauce reserved) olive oil, apple cider vinegar, ancho chile powder, oregano, honey and garlic cloves. For the mole sauce, you will need to buy: 1 large tomatillo, stemmed, rinsed, and quartered, 1 small tomato, cored and halved, 1 small yellow onion, roughly chopped, olive oil, dried pasilla chiles, half a banana, peanuts and or sesame seeds, raisins, chocolate, oregano, and cinnamon.
But, for the Brainy Gourmet version all you need is this: pork loin, onion, garlic paste, olive oil, butter, chili paste, tomato paste, beef stock, oregano, paprika, salt, black pepper, chili powder, and cayenne powder, or red pepper flakes if you don't have the cayenne, rice and a braiser for cooking.
To begin, using either your braiser or black skillet (to used as dutch over) saute chopped onion and garlic paste in 4 tbs of olive oil and a healthy pat of butter. Then cube the pork loin and add to the pot and sear then brown adding 1 cup of beef stock. Reduce a bit and add a large dollop of chili paste and the same of tomato paste and stir. Then add your spices above, amount depends on your taste buds...
Heat oven to 350f. Once the pork in sauce has boiled on the stove top, cover and place on oven rack. Let this 'bake' braise for 30-40 minutes. In this time, prepare rice... amount depends on number of guests.
After this time, remove braiser from oven to inspect. If it seems to be sticking, add either a bit of beef stock or red pepper brine or both and stir. Add an additional pat or two of butter and lay in at least 4 seventy percent dark chocolate pieces. Cover and return to oven.
Check your rice and prepare to serve...
~ Tutti a Tavola!
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