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Tostadas con Mole

Tostada con Mole

One final blog challenge before my BIG trip, this time heading to Mexico for /r/52weeksofcooking.  Mexican food is a regular in our household, normally enchiladas or tacos but occasionally fajitas.  I am trying to push myself with these challenges so I decided to attempt a mole sauce, with enough ingredients on hand to make enchiladas suizas just in case.  I checked out more than a few recipes online in order to get idea of the basic ingredients, knowing that I would have to make more than a few changes in order to keep the mole peanut free and vegetarian friendly.  I also decided to use my slow cooker in order to keep the heat in my kitchen at a manageable level.

Are You Listening

Serves: yields 5 cups

Ingredients

2 tbsp vegetable oil

4 tomatillos, well washed

2 poblano peppers

1 serrano pepper

6 dried ancho chilies

4 dried mulato chilies

5 dried pasilla chilies

1 bay leaf

1/4 tsp thyme

1/4 tsp kosher salt

1/2 tsp peppercorn

3 garlic cloves

1 vidalia onion, diced

2 tbsp sesame seeds

2 tbsp cashews

1 tsp cumin

1 stick Mexican cinnamon

3 cups vegetable stock

14 oz can roasted tomatoes (or 2 roasted plum tomatoes)

3 oz mexican style chocolate

1 plantain

1 tbsp brown sugar

2 stale corn tortillas

Instructions

  1. (can do this the night before)
  2. Heat oven to 450 and use the vegetable oil to grease the bottom of a roasting pan. Add the poblano and serrano peppers along with the tomatillos. Roast for 40 minutes, turning once halfway thru.
  3. Once the peppers are roasted add to slow cooker along with remaining ingredients minus the stale tortilla. Cook on low for 6 hours, then use immersion blender to break up the ingredients adding the stale tortilla in pieces along the way. Turn heat to high and cook for an additional hour.
  4. Serve over crispy tostadas, nachos, or any other treat!
http://dancingveggies.com/2013/05/are-you-listening.html

I decided to make my own tortillas, which is why this dish wound up being tostadas instead of enchiladas.  I also cooked up some squash and zucchini, which were originally going to go in the enchiladas but worked just fine on top of the tostadas.  In the end everything was delicious and I have ton saved in my freezer for nachos, enchiladas, and maybe more tostadas.