Quoting Dale Shipp to Michael Loo <=-

I have had a mole dish once at a Mexican restaurant near us. They
claim to be more than Tex-Mex. It was pork chop with mole sauce and I thought it was pretty good. Gail has said that she does not like mole sauce. Perhaps that goes back to when we bought a jar of mole sauce.
Had one spoon full and decided it tasted like dirt -- tossed the rest
of the jar.

There are several different kinds of moles, just some of which have
chocolate in them. They are all thick cooked sauces that are an
integral part of a dish as opposed to a salsa which is a condiment
served at the table as an optional addition to a dish.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Yellow Mole (Sauce)
Categories: Mexican, Chilies, Sauces, Seafood
Yield: 1 servings

3 md Yellow tomatoes
1 md Yellow onion
3 lg Yellow bell peppers
6 Lemon Drops (yellow Ajis) or
Other yellow orange chiles
Juice of 1/2 of a nice sized
Lemon
2 Cloves garlic
1/2 ts Cinnamon
1/2 ts Allspice
1 ts Sugar
1 pn Nutmeg
Salt
2 tb Oil for sauteing and the
Sizzle finish

The idea is to use ingredients that are all as close to being
yellow as possible, so that the end sauce turns out to be a golden
yellow.

Put the tomatoes and bell peppers under the broiler until the
tomatoes are soft and the skin is split and brown in spots and the
bells are blistered all over. You'll want to turn them a few
times so that all this gets evenly done. Set them in a bowl and
toss a towel over them and let them cool off a bit.

Now put the chilies and the unpeeled garlic in to roast. The Ajis
I use roast quickly - one turn over and they're done. I just snip
the good stuff off the stem with a pair of scissors into the
processor. The garlic takes a little longer. In fact, you could
roast it earlier with the big stuff under the broiler or on a dry
frying pan or toaster oven or whatever.

While the bells and tomatoes are roasting, oil up a frying pan and
peel, dice, and start sauteing the onion until it's just soft. Toss
this sauteed onion into a food processor. A note on the pan: if
you're not into doing dishes, use a bigger pan, like a Dutch oven, to
saute the onions because the raw sauce also needs to be cooked after
being pureed and a high-sided pan is handy for this.

After cutting out the stem cores from the tomatoes and the stems and
seeds from the bell peppers, roughly chop them and put them into the
processor as well. I don't bother to skin them - the skins are thin
and chop up nicely. Add the lemon juice, sugar, some salt, nutmeg,
allspice, and cinnamon. After the garlic cloves cool, peel and
roughly chop and have them join the party in the processor.

Puree all this stuff until you get the texture you like. Note: I
could have done all this in one leaky batch, but decided to go with
two shifts, instead.

I like a texture where the skins are well chopped (I don't strain this
sauce), but it also doesn't look like baby food. At this point, I
empty the contents of the processor into another pan with a handle on
it. The hot oil in the next step will make the sauce spatter and it's
no fun being in the splatter zone with an awkward grip on a slippery
bowl.

After the blending, or during it, heat up a high-sided pan with the
rest of the oil until the oil just starts to smoke.

Pour in the raw sauce all at once while stirring. I like a whisk here
because it mixes stuff well without pushing it around. The sauce will
sizzle and spatter a bit, but keep the heat on it so that it doesn't
stop bubbling.

Constantly stirring, cook the bubbling sauce for about 10 minutes. It
should be thick enough to almost coat a spoon. After it cools and
loses more water, it should be nice and thick. Taste it and make any
additions you might like.

This stuff is great with shrimp or fish or as part of some enchiladas
or empanadas or chicken.

Adapted from the mole amarillo in Mark Miller's The Great Chile
Book.

Cheers, Tom Scheper

Date: 22 Sep 97 Chile-Heads List Ä

MMMMM

Cheers

Jim


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