Some sauces are synonymous with their countries of origin – béarnaise from France, tomato-y Italian marinara, and intriguing curry of India. In Mexico, it’s mole (MOH-le), and Oaxaca is where it has achieved perfection. Continue reading Olé to Mole – Two Recipes and More→
Nora Valencia, of Alma de mi Tierra Cooking School, says that this mole is modified in dozens of ways throughout Oaxaca and is used to complement everything from beef and chicken, to shrimp, rabbit and even deer. Continue reading Mole Amarillo→
Pilar Cabrera, executive chef and owner of Restaurante La Olla and La Casa de Los Sabores Cooking School, has competed internationally at the request of the Government of Mexico. Continue reading Mole Negro→
To serve: lime wedges, 1 avocado, chopped, handful coriander leaves , 1 small red onion
Toast the chillies in a hot dry frying pan for a few moments (they will puff up a bit), then remove. Deseed and stem chillies, and soak in boiling water for 15 mins. Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic, season and cook for about 5 mins or until softened. Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes. Sauté for 5 mins, then purée until very fine in a blender. Pour back into the pan and bring to the boil. Reduce the heat and simmer for 10 mins. When close to eating, add the prawns, fish fillets, clams and potatoes. Place a lid on top and cook for 5 mins over a medium-high heat. Add the lime juice and serve with lime wedges, avocado, coriander, red onion and tortilla chips for sprinkling over.
Preheat the oven 400 degrees. Lightly oil an 11 x 7 casserole dish.
Puree the roasted poblano in a food processor until smooth.
Bring a large pot of heavily salted water to a boil. Scoop in the cauliflower florets and blanch for 4 to 5 minutes until just tender. Drain and rinse under cold water to stop the cooking. Spread onto towels and let the florets dry completely. Once dry, transfer them to a large bowl.
In a 4 quart saucepan, melt the butter over medium heat. Once the butter had melted, add the shallots and cook for several minutes or until the shallots have softened. Stir in the flour and continue stirring for 2 minutes to make sure that the flour has cooked. Whisk in the heavy cream slowly so you don’t get lumps in your sauce. Then stir in the queso anejo and the poblano puree. Bring the mixture back to a boil and continue stirring until the sauce has thickened. Remove it from the heat, season with 1 teaspoon salt and pour over the cooked cauliflower. Using a rubber spatula, gently toss the cauliflower to coat. Scrape the mixture into the prepared casserole dish.
In a separate bowl, mix together the panko crumbs, almonds and 1 tablespoon olive oil. Sprinkle the crumb topping over the top of the cauliflower and place into the preheated oven on the center rack. Bake for 15 to 20 minutes or until the top has browned. Remove the casserole from the oven and sprinkle the remaining 3 tablespoons queso anejo over the top.