In last month’s meal I mentioned that we took a family trip to Mexico to attend a beautiful wedding for my sister-in-law, Abigail, and her amazing new husband, Carlos. (Can you tell that we like him?) While there, we had the privilege of attending a dinner at Carlos’ family’s house the night before the wedding. His family, the Silvas, had spent all day preparing a delicious array of dishes, including enchiladas and chicken in molé sauce. While the entire meal was fabulous, it was the molé that caught my attention.
This recipe isn’t the exact one used by the Silvas, though hopefully someday I’ll be able to find out what they used. The recipe below is the best one I could find on the internet, and everyone knows that the internet is magic. I hope you enjoy it!
MAIN DISH
Chicken in Molé Sauce
INGREDIENTS
-1 whole chicken, cut into 8 serving pieces (no giblets)
-1 yellow onion, quartered
-4 cloves garlic, peeled and halved
-6 sprigs each of fresh thyme, oregano, and parsley
-12 chiles guajillos, cleaned
-3 ripe tomatoes
-1/4 cup sesame seeds
-1 tablespoon dried oregano
-1 whole clove
-1/2 teaspoon ground allspice
-1/4 cup oil
-1 small onion, peeled and quartered
-8 cloves garlic, crushed and peeled
-One 2-inch piece cinnamon stick
-1 plantain, peeled, chopped
-1 ounce Mexican chocolate
DIRECTIONS
Place the chicken in a stew pot and add the quartered onion, garlic, and sprigs of fresh thyme, oregano, and parsley. Cover with water and bring to a boil. Cover and simmer until tender, about 30 minutes. You can leave the chicken in the broth, but if you need the stove space, make sure you reserve 2 cups of the broth for later use.
Meanwhile, heat a large cast iron skillet over medium-high heat. Remove the stems from the chile peppers, cut them in half (lengthwise) and remove the seeds. Toast the chiles in the skillet for a few minutes, until just toasted. Place them in a bowl and cover with hot water; set aside.
In the same skillet, toast the sesame seeds until just browned, which should only take a few minutes. Keep the skillet on the stove, you’ll be using it again in a few minutes.
Place tomatoes in your blender and blend them for a couple of seconds. Add toasted sesame seeds, oregano, cloves, and allspice. Blend until smooth.
Back to the stove: add red palm oil to the skillet and fry the onion pieces for about 5 minutes. Add the garlic cloves and cinnamon stick and fry for 2 to 3 minutes. Remove with a slotted spoon and transfer to the blender jar.
Fry the plantain for a few minutes, then transfer to the blender jar, along with the chiles and water you set aside earlier. Blend until smooth. Strain the sauce and return to the skillet. Add the chocolate and season with salt.
Add 2 cups of the chicken broth to the sauce and the stewed chicken pieces. Cook for about 20 to 25 minutes, uncovered. Mole sauce should be fairly thick.
SIDE DISH
Tortillas
Buy the best corn tortillas you can find to accompany this meal. Of course, you can always make your own. If you dare, here’s a good place to find out how to do it.
SIDE DISH
Spanish Rice
INGREDIENTS
-2 tablespoons red palm oil
-1 onion, finely chopped
-1 garlic clove, minced
-2 cups of medium or long-grain white rice
-3 cups* chicken stock
-1 heaping tablespoon tomato paste
-pinch of dried oregano
-1 teaspoon sea salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
DIRECTIONS
In a large skillet, brown rice in red palm oil over medium-high heat. Add onion and garlic. Cook onion and rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
In a separate sauce pan, bring stock to a simmer over medium heat. Add tomato sauce, oregano, and salt. Add rice mixture to the broth and bring to a simmer; cover. Lower heat and cook for 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.
DESSERT
Tres Leches Cake
INGREDIENTS
-1/4 cup cake flour
-1 tsp. baking powder
-1 cup sugar
-1/3 cup shortening (I use Jungle Products’ shortening)
-5 large eggs
-2 tsp. vanilla extract
-1 1/2 cup milk
-1 cup sweetened condensed milk
-1 3/4 cup heavy cream
-1 tsp rum
-pinch of sea salt
-dash of cinnamon
DIRECTIONS
Preheat oven to 325ºF.
In a medium bowl, combine flour, baking powder, and salt. In a stand mixer bowl, combine shortening, sugar, and 1 teaspoon vanilla extract. Turning the mixer to low, add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time. Pour batter into a lightly greased cake pan or baking dish.
Bake for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean. Let the cake cool until it reaches room temperature, and turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.
Before you serve the cake, top it with a light sprinkling of cinnamon.
MUSIC
Buena Vista Social Club, Buena Vista Social Club
This is one of the best albums, well, EVER. If you haven’t heard anything by this group, do yourself a favor and buy this album. There’s more to hear than this, but it’s a great starting point. If you like BVSC (and you should), be sure to check out Buena Vista Social Club Presents Ibrahim Ferrer, as well as Ferrer’s Buenos Hermanos. And it wouldn’t hurt to give a listen to Omara Portuondo and Ry Cooder, while you’re at it.
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