Part One: Mole made in Class
I saw a mole class offered in my neighborhood at 18 Reasons, and after googling the teacher, Norma Listman, and reading her background, I immediately signed up. I could feel she had some serious mole street cred. I also looked at her instagram feed, and liked her artistic vibe. Plus, she was cooking one that I’d never had, or even heard of, Mole Chichilo.
Greeting us with her ingredients on display, she
explained that this was one of the lesser known moles, and while the finished
sauce would be dark, like the more familiar mole negro, it had no chocolate, or cinnamon, so it wouldn't be as rich. This style of mole would be brighter and fruitier, thanks to the addition of tomatillos. I was also
happy to discover a new ingredient, toasted avocado
leaves.
The finished mole was going to be served with beef, as was
tradition, so it began with a homemade beef stock, already made, and simmering
on the stove. We were all assigned tasks, and happily for me, I got to toast
the chiles. Time flew by very quickly, and the finished dish was
soon on the table waiting for us to plate up and experience.
It was very good, but due to the time constraints of the
class, Norma explained to us that it could have benefited from a longer cooking
time. She mentioned that mole is at its best if cooked at a low heat for at
least 5 hours, constantly stirring and paying close attention to it. She said,
“If you do not have that kind of time, prepare it the day before, and let the
flavors marry. It's not an everyday dish, but one for special occasions, and
the reason it's so good, is because all the care and patience you've to put
into it. Never rush a mole, or you will end with a weak sauce.”
Hearing her say that inspired me, and I knew that I needed
to recreate this at home, where I could take my time. A feat made possible,
thanks to her guidance, and good cheer walking me through my first mole sauce.
Part Two: Shopping for Ingredients
I first needed to find the dried chiles used in Mole Chichilo, which are the real stars of the dish. In this case, chilhuatle negro. It gives the dish its backbone, and is considered by some to be the tastiest chile, therefore highly desired, and expensive.
Lucky for me, living in San Francisco, I knew
exactly where to go, which made me smile, and gave me a quick flashback to
the early nineties. Back then, I worked at the Ferry Plaza Harvest Market,
located in a parking lot on Green Street, before it found its
permanent home at the Ferry Building.
I was fortunate to sell one-of-a-kind, handmade cheese from Andante Dairy. It was an amazing market, and much smaller then. Circular
in shape, vendors could literally wave to each other before the crowds came. It
was there I first met many early food industry influencers.
One such kindred spirit was Evie, with Tierra Vegetables.
During the market, when given a break, I would trade a piece of cheese
for an item sold at another stall. It was a great way to meet the other
vendors, and taste their offerings. I remember when Evie gave me my first taste
of chili jam, and that combination of sweetness and heat sparked ideas of
layering different chiles together.
So, when I started my mole shopping, I knew finding the best
chiles meant going to the Saturday, Ferry Plaza Farmer’s Market, and seeing
Evie. It was as
if time stood still, seeing her, and her amazing selection of both fresh and
dried chiles. I
found what I was after, and bought dried Chilhuacle, Mulato, and Pulla chiles; as well as some red Guajillo, for a future enchilada sauce. I’ve aways loved
chiles. Intrigued, and educated by repeated tastings, they must resonate with
my Calabrian heritage.
As for the other ingredients involved in the recipe, the
only other special shopping trip, was to find Mexican avocado leaves. Again, easy enough, as I live in the Mission
district of San Francisco. So, done, and done.
Part Three: Making Mole at Home
With shopping done, and beef broth made the night before simmering on the stove, I rested and got ready for the full day of prep ahead. I began by toasting each of the chiles separately in cast iron skillets, enjoying their scents as they turned soft and dark, then, with gloves on, peeling the charred skin off each, carefully liberating seeds from flesh. I was getting in the mole mood.
Next was the heady experience of toasting avocado leaves.
Their scent, reminiscent of anise seed, perfumed the
air. My kitchen smelled fantastic. With my cast iron pans on the stove, still warm from the avocado leaves, I toasted each of the spices, and finished by lightly charring the tomatillos, tomatoes, and garlic. The dish slowly began to unfold in front of me. Stirring
the pot stirred other memories too. I felt like “Tita” in “Like Water for Chocolate.”
The finished dish was wonderful, and all I wanted it to be.
Describing the finished sauce, I’d say it was both luxurious and tart; my
dueling cravings were satisfied. The heat from the chiles both balanced, and
warmed the dish, and the tender, succulent beef was a perfect companion to the tomatillos.
So, an authentic mole is
officially off my bucket list, and will be made again soon. Once in a while,
someone will mention the flavor profile of SFQ reminds them of mole,
thanks to its kiss of chocolate, and heat from the chiles, and for me, this is
the greatest compliment possible. Thank you for letting me share my experience. It took almost as long to wax poetic about, than it did to
make.
Mole Chichilo
Ingredients for 10 portions:
Beef Broth, Made a Day in Advance
1 white onion
1 lb. beef bones
8 cups water
Also, in advance, remove 2 corn tortillas from the package, and leave out overnight to dry. Day-old, dry tortillas are
best for the sauce’s consistency.
The Chilies
12 Chilhuatle Negro chiles
6 Mulato chiles
3 Pulla chiles
Note: You will see many variations of chiles used in other
recipes, this is what I used, and was very happy with the results. Of the 3
listed here, only the Pulla is spicy.
The Sauce
6 cups beef broth
10 tomatoes
10 tomatillos
3 garlic cloves, separated but not peeled
3 *Mexican avocado leaves
4 cloves
5 black peppercorns
1 teaspoon mexican oregano
1 teaspoon allspice
1 teaspoon cumin seed
1 teaspoon of marjoram
3 bay leaves
1/4 cup lard, or duck
fat
salt to taste
The Beef
5 lbs. boneless beef chuck (well-marbled), cut into 1” pieces
salt to season the meat
lard, or duck fat for frying the meat
The Vegetables and Tortillas
6 chayote squash
1 lb. dried garbanzos, or 1 can of beans
1 or 2 corn tortillas (grilled and slightly blackened)
Garnishes
sliced white onion
diced avocado
Instructions For The Beef Broth
Place the beef bones and the onion, cut in half, in a
stockpot and add the 8 cups of water. Bring to a simmer, then cook over low
heat 6-8 hours or overnight. Strain, and defat in the morning. Have ready and warm on stove.
Instructions For The Chiles
Heat up a cast iron pan and toast your chiles, be careful
not to burn them, as their flavor can become bitter. When cool, put on some
gloves and remove the seeds and stems. Rehydrate your chiles in very
warm beef stock, or water for at least an hour. Use only enough liquid to
cover.
In a blender, add the chiles and liquid and blend adding as
little stock as possible to make a smooth paste.
Instructions For The Sauce
Preheat lard in a stock pot (this is where you will cook
your mole.) Add the blended pepper mix, it might splash and spit back if
your heat is too high, so be careful and prepared. Keep it at a low heat,
stirring the pot with a wooden spoon for about 10 minutes. Turn off heat.
Broil, under high heat, the tomatillos,
tomatoes and garlic. Make sure they have some parts charred. Once cool,
separate the garlic from the peel.
Add 1 cup of beef broth to the blender and blend the roasted tomatoes, tomatillos and the garlic until smooth. Add this along with the rest of the reserved beef broth to the chili mix in the stock
pot, and bring up to a simmer at medium heat, then lower heat.
Instructions For The Spices and Avocado Leaves
Toast your spices, in a dry cast
iron skillet, one by one, until fragrant, Do the same for the avocado leaves. Set aside to cool and combine. In a molcajete or electric coffee
grinder, grind your spices and avocado leaves into a fine powder. Add this to your sauce. Low
heat.
Instructions For The Dried Garbanzos And Beef
Begin cooking the dried beans at the same time as the beef.
Place dried beans in a pot, cover with 3 inches of water.
Bring to boil. Let boil for about 5 minutes. Remove from heat, cover, and let
rest in the hot water for 1 hour. Drain, add to sauce. Bring back up to a low
simmer. Adjust heat as necessary.
Place a couple of spoons of lard or duck fat in a large frying pan and
brown all sides of the seasoned beef. Once done, add the beef to the sauce.
Instructions For The Tortillas And Vegetables
Toast the tortillas directly on the stove's flame, a few charred spots are fine. When cool to the
touch, tear them into a few pieces, and
add them to the sauce, they will dissolve and thicken the mole.
Chayotes, peel and dice 6 squash into 1” pieces. Place in a
bowl with cold water and set aside.
One hour before you are ready to serve the mole, at the 4
hour mark, remove the bay leaves. Drain water from squash and add to the sauce. If using a can of beans. Rinse beans and add them to sauce.
Cook everything together.
- Remember Norma’s advise. “Cooked at a low heat for at
least 5 hours, constantly stirring and playing close attention to it. If you do
not have that kind of time, prepare it the day before and let the flavors
marry.” I think it tastes even better the next day, the vegetables will hold up
just fine.
- Serve in bowls garnished with sliced white onions and diced
avocado.
- This mole keeps for more than a week in the fridge, or you
can freeze for later.
*(FYI, I used Mexican avocado leaves in this recipe.)
http://www.gourmetsleuth.com/articles/detail/avocado-leaves