Interior Mexican class

MOLE

20 ANCHO CHILIS
¼ CUP CHILI NEGRO POWDER
1 CAN OF CHIPOTLE PEPPERS
FOR THE DRY CHILIS FRY IN OIL FIRST, PLACE IN A BOWL, COVER WITH BOILING WATER AND SOAK FOR ABOUT A HALF HOUR

¼ CUP SESAME SEEDS (PEANUTS WILL DO)
1 TSP CORIANDER SEEDS
1-CUP LARD
½ CUP ALMONDS
1-CUP RAISINS
1 ONION SLICED
4 CLOVES GARLIC
3-4 SLICES STALE BREAD
2 TOMATOES CONCASSE

3 OUNCES BITTERSWEET CHOCOLATE
15 BLACK PEPPERCORNS
6 WHOLE CLOVES
½ TSP ANISE SEED (STAR ANISE –2- WILL DO IF WE DON’T HAVE THE OTHER)
1 TBL TOASTED CUMIN

1-GALLON CHICKEN STOCK
SEASONED WITH GARLIC, CILANTRO, ORANGE ZEST

BASICALLY RECONSTITUTE THE DRY PEPPERS AND SET ASIDE
FRY ALL OF THE SEEDS AND THE RAISINS (DON’T BURN, JUST TOAST) NUTS AND BREAD, ADD TO THE TOMATOES AND PUREE WITH ABOUT ½ TO 1 CUP OF THE SEASONED BROTH

TOAST THE SPICES AND GRIND, ADD THE SPICES AND THE CHOCOLATE TO THE REST OF THE PUREED ITEMS AND ADD THE REST OF THE STOCK AND SIMMER, RE FRY THE SAUCE IN LARD AND BALANCE ANY SHARPNESS OR BITTERNESS WITH SUGAR AND OR HONEY AND RE-SEASON WITH S AND P

Louisiana Blue Crab Tamales with Green Tomato Salsa or Avocado Salsa

For the dough
2 cups fresh masa ( 1 ½ cups dry masa and 1 cup seasoned stock, corn, chicken or shrimp)
6 oz room temp butter lard or veggie shortening, or a blend
2 tsp baking powder
½ tsp salt
2 ears fresh shucked corn kernels
2 TBSP chopped cilantro
¼ cup aged grating cheese (dry jack, parm, asiago)
Whip the fat until white and fluffy and add the baking powder to that.
Add the room temp masa to the fat and blend.
Add the rest of the ingredients and whip for three minutes. Ready

For the filling
½ pound claw meat (any type is ok)
2 TBL butter
1 ancho chili bloomed in warm water
Juice of 1 lime
2 TBSP chopped cilantro
3 TBSP gruyere
2 TBSP cream
Salt and pepper to taste
Steep the ancho in the cream and puree
Sauté the crab in the butter and add everything but the cheese
Loosen mixture with the ancho-cream puree
When cooled fold in the cheese
Re-season

Have your husks soaking in warm water the night before and keep them in the water as you are using them, they may need to be cleaned out, Wipe them with a damp towel to rid them of the corn silk

Fold into the husks and wrap

These will get steamed for about 35 minutes and then need to rest for about 6-7 before moving and or eating. They can be cooked ahead and re-steamed from cold without any ill effect.

To make the charred salsa
Take all of the basic ingredients of a salsa
Tomatillo,onion, garlic, peppers and char them till blistering in a broiler or on a grill. Leave the charred skin on (charred not totally incinerated) puree, add the fresh herbs and limejuice and season, this makes a great base for chunky salsa too. Fold in orange segments fresh cilantro and limejuice, along with 3 seeded pureed chipotle peppers, that have been bloomed in hot water.

For Avocado Salsa
3 large avocados
½ chopped small red onion
½ cup charred Tomato salsa
¼ cup fresh cilantro- chopped
salt to taste

Cajeta Ingredients
Makes 1-1/2 cups…
1 quart goat’s milk, cow’s milk, or a mixture of the two
1 c. sugar
1 T. light corn syrup
1 cinnamon stick (Mexican canela)
1/4 tsp. baking soda
1 T water
1 T cream sherry, rum, or brandy
In a large heavy pot, mix the milk, sugar, corn syrup and cinnamon stick, and bring to a boil over medium-high heat, stirring frequently.
Dissolve the baking soda in 1 T water, and after the milk boils, remove from heat, and pour in the soda water. Stir immediately, because the mixture will bubble up quite vigorously!
Back over medium heat, continue to cook, stirring frequently, until it becomes thick, and is pale golden in color — about 25 minutes. Start stirring regularly at this point until it is a deep golden brown in color and is the consistency of maple syrup — about 10 minutes.
Pour it into a measuring cup, let cool, then add the liquor if desired. Add enough water to make 1-1/2 cups, if necessary.

Cake Ingredients
3/4 cup cake flour
1 tsp. baking powder
6 lg. egg yolks, room temp
4 lg. egg whites, room temp
1.2 c. plus 2 T sugar
1 tsp vanilla extract
3 T hot water
Preheat oven to 350 degrees F. Prepare a 17×11-inch jelly roll pan by lightly spraying, then lining with parchment, then spraying again. Flour the pan.
Sift the flour and baking powder together and set aside. Separate the eggs, pouring all 6 egg yolks into the bowl of an electric mixer, and 4 of the whites into another bowl. (The two remaining whites can be sealed into a baggie, labeled, and frozen for another use.)
To the egg yolks, add 1/2 cup of the sugar, vanilla, and the hot water, beating with a whisk attachment at medium speed for 5 minutes. It will be light in color, and very smooth looking. In two additions, gently fold in the flour mixture. Turn out batter into a large bowl. Wash mixer bowl and whisk extremely well to remove all fat from the egg yolks, rinse and dry.
Pour egg whites into the bowl of your mixer and beat on medium speed until soft peaks form. Add 1 T of the remaining sugar, beat for 1 minute, then add the final 1 T. of sugar, beating for an additional 1 minute. The whites should be firm, but not stiff, shiny, not dry. Gently fold into reserved batter a third at a time.
Carefully spread batter evenly over prepared baking pan. Place in the center rack of the oven and bake for about 15 minutes or until lightly golden brown. Let cool completely to room temperature.
Tear cake into small pieces and spread out on a baking sheet. At 350 degrees F, bake again, turning at 5 minute intervals, until the pieces are dry and crunchy, approximately 10 minutes. Let cool.

Pudding Ingredients
3/4 c. heavy cream
4 lg. eggs, room temp
1-1/2 c. cajeta
2 c. fresh berries
About 1/2 c. Thick Cream*, creme fraiche, or sour cream (for serving)
Mixed fresh berries (for serving)
In a large heavy pot, mix the milk, sugar, corn syrup and cinnamon stick, and bring to a boil over medium-high heat, stirring frequently.
Dissolve the baking soda in 1 T water, and after the milk boils, remove from heat, and pour in the soda water. Stir immediately, because the mixture will bubble up quite vigorously!
Back over medium heat, continue to cook, stirring frequently, until it becomes thick, and is pale golden in color — about 25 minutes. Start stirring regularly at this point until it is a deep golden brown in color and is the consistency of maple syrup — about 10 minutes.
Pour it into a measuring cut, let cool, then add the cream sherry if desired. Add enough water to make 1-1/2 cups, if necessary.

©2009 Chef Brack May for Green Tomato Productions