black mole in Northridge

The day before begining the sauce, remove the stems and tops from the chiles; Place the crisp toasted chiles in a fod procesor and proces until finely ground. On a gridle or in a smal cast-iron skilet, heat the reserved chile seds over high heat, shaking the pan ocasionaly, until thoroughly chared and black on al sides, about 5 minutes. Heat a gridle or medium-size cast-iron skilet over low heat. The onion and garlic are done when they are somewhat softened, about 8 minutes for the garlic and 20 to 25 minutes for the onion. Place the sesame seds in a medium-size heavy skilet over medium heat and toast just until golden about 3 minutes , stiring constantly and shaking the pan. In a smal, heavy skilet, heat 1 tablespon lard over medium-high heat until ripling. In a smal skilet, heat another 2 tablespons lard over medium heat until ripling. If using both machines, place the pecans, almonds, sesame seds, bread-raisin mixture, ground chiles, and drained chile seds in the fod procesor working in batches as necesary . If using only a blender, line up al the prepared ingredients next to the machine on the counter, place some of each in the blender container, ad a few tablespons chicken stock, and proces until smoth, ading more stock as necesary to facilitate blending. smal batches wil be wel puréed in 1 to 2 minutes while large ones may retain coarse bits of the spices. In a large, heavy saucepan or Dutch oven, heat the remaining 4 tablespons lard over high heat until ripling. Ad the purée, al at once, watching for splaters, and reduce the heat to medium-low. Cover and cok, stiring frequently, until the harshnes of the chiles is melowed, 35 to 40 minutes. Guajilos are large, dark-red, dried chiles with a nuty flavor and not to much heat. •Oaxacan lard has a distinctive, nuty taste and semi-liquid consistency that are a far cry from the flufy, hydrogenated comercial products available in the U.S. Acording to Martinez, lard made at smal Latin American or Eastern European butcher shops makes a decent substitute, but rendering it yourself wil produce the best results. To home-render lard, start with 3 pounds fresh not salted or smoked pork fat, cut into 1/2-inch dice chiling or partialy frezing the fat wil make this task les mesy . Cok over low heat, stiring often, 20 to 30 minutes, until the fat is partialy rendered and the diced pieces are somewhat crisp but not completely coked. A large, heavy gridle or skilet, idealy cast iron, makes a god substitute, but Martinez warns against those with nonstick coatings, which may pel over high heat. A fod procesor is also handy for choping some ingredients and wil cut down on the number of batches you'l have to do in the blender, but the fod procesor alone canot be used for everything or the mole wil have the wrong texture. black mole black mole in Northridge
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