Mole Negro Oaxaqueno No. 2
(Black Mole from Oaxaca, No. 2)

From the Old Mexico Grill in Santa Fe, NM
Courtesy of Judy Howle

    Procedure:
  1. Soak chiles in hot water until soft. Seed and stem and grind into paste.
  2. Grind tomatoes, onions and garlic
  3. Toast spices. Cool. Grind in spice grinder
  4. Toast nuts and seeds and orange bread until golden brown. Grind together in food processor. Set aside.
  5. Heat oil and cook chiles carefully for 5 min., stirring constantly. Add veg. mixture and cook for 10 minutes.
  6. Add spices to mixture and cook for 5 min. Add herbs, nuts and seeds, plaintains, raisins, and tortilla chips. Cook for 10-15 min.
  7. Add chopped chocolate slowly and stir constantly so it does not sink to bottom of pan and burn. Cool on low heat until oil comes to the top. Remove from heat and cool. Puree mixture.

Orange Bread

    Procedure:

  1. Measure all ingredients
  2. Cream sugar, butter, and zest. Add eggs and cream again.
  3. Sift flour and baking powder together.
  4. Mix orange concentrate, water, and milk together. Milk may look curdled.
  5. Add flour and milk mixture alternately. Add vanilla. Mix gently and do not overmix.
  6. Pour evenly into 2 well greased loaf pans.
  7. Bake 325 degrees for approx. 1 hr. Check. May need more time. Toothpick will come clean when done.
  8. Cool for 15 minutes and remove from pans to cool completely




By Bob Nemerovski / molepage@ramekins.com