Champurrado

IMG_4716Atole is a drink made with corn meal or corn masa. Champurrado is a chocolate flavored atole.

Serves 5-6
1/3 c. masa harina mix (or 3 T. corn meal)
3 c. cold water
1 T. brown sugar
1 T. granulated sugar
1 t. vanilla (preferably Mexican)
2 squares Mexican chocolate (or 2 oz. dark Dutch chocolate), grated
1 t. cinnamon
2 c. milk

Blend masa with 1 cup water. Add in the rest of the water and strain through a fine sieve into a large saucepan. Bring to a boil over low heat, stirring constantly. Add sugars, vanilla, chocolate and cinnamon slowly, still stirring constantly. Stir in milk slowly and cook until mixture is creamy. (Best if stirred with wire whisk.)

Champurrado II

Serves 5-6
2 c. water
3 c. milk
½ c. masa harina mix
4 oz. Mexican chocolate (or dark Dutch chocolate), grated
1/3 c. brown sugar
½ t. cinnamon
½ t. vanilla (preferably Mexican)
1/8 t. salt

In saucepan, bring water to a boil. Mix milk and masa in a bowl and strain through fine sieve into boiling water. Add remaining ingredients and cook over low heat, stirring constantly, until mixture begins to simmer. Serve immediately.

Molé Verde

Mole verdeServes 8-10
3½ -4 lbs. chicken or turkey parts
1½ t. whole comino
2 cloves garlic
6 peppercorns
1 (13 oz.) can tomatillos
1 c. raw pumpkin seeds
3½ t. raw sesame seeds
2 serrano chiles, quartered
1 poblano chile, chopped
1½ medium bell peppers, chopped
2 sprigs fresh cilantro
1 large onion, chopped
3 cloves garlic
1 slice toast or 1 flour tortilla
½ t. salt
2 peppercorns
1½ T. chili powder
¼ c. oil or lard
1¾ c. chicken or turkey broth
1 T. sugar
2 1/3 oz. Mexican chocolate (or bitter chocolate)

Combine chicken or turkey, whole comino, garlic and peppercorns in a large pan. Cover with water and boil 30-45 minutes (an hour for turkey). Remove meat from stock and bone if desired (turkey is best boned). Set meat and stock aside. (You may brown cooked meat in a little oil or lard, if desired.)

In blender, combine ingredients as listed from tomatillos to chili powder and blend well. This will probably have to be done in two batches. Pour blended mixture into large pot; add oil and cook, stirring constantly, for 5 minutes. Add in broth, chocolate (if using bitter chocolate, increase sugar amount) and sugar. Cook over low heat until chocolate is melted, and sauce is quite thick. Add in chicken or turkey and cook over low heat until meat is heated through.

Once the chocolate is added, the molé loses its green color.

Chocolate

Chocolate                                                                      Serves 8
6 c. milk
3 oz. Mexican chocolate (or dark sweet chocolate), grated
1 t. cinnamon
3 eggs

In top of double boiler, boil milk for 5 minutes. Remove from heat; add in chocolate and cinnamon a little at a time, beating well after each addition with molinillo or eggbeater. When chocolate is thoroughly blended, heat to boiling. Remove from heat; add in well-beaten eggs, whipping mixture until thoroughly blended and frothy.

Molé

MoleMolé is a meat-stretching dish which has a legend to go with it. The legend we grew up with is:

In colonial Mexico, a convent was told on very short notice that it would receive a visit from the bishop. Knowing that he would be hungry upon arrival, the nuns looked at their one chicken and meager supplies and tried to figure out how to feed everyone. Using what they had on hand, they came up with molé. The ingredients may be varied to suit individual taste.

Serves 10-12

5 dried ancho chiles*
5 dried pasilla chiles
5 dried mulato chiles
5 lb. chicken or turkey parts
1 ½ t. whole comino
2 cloves garlic
6 peppercorns
1 (28 oz.) can whole tomatoes in puree
½ c. roasted, unsalted peanuts
½ c. blanched almonds
½ c. raw pumpkin seeds
5 cloves garlic
2 medium onions, chopped
1 ¾ c. water chiles were soaked in
½ t. cloves
½ t. cinnamon
½ t. cilantro seeds
2 sprigs fresh cilantro or parsley
2 slices toast or 2 flour tortillas
½ c. oil or lard
3 c. chicken or turkey broth
7 oz. Mexican chocolate (or bitter chocolate)
¼ – 1/3 c. sugar
Salt and pepper to taste

Boil water; put in large saucepan and add chiles. Cover and soak for an hour. Combine chicken or turkey, comino, garlic and peppercorns in a large pot. Cover with water and boil 30-45 minutes (an hour for turkey). Remove meat from stock, and if using turkey, remove from bones. Set meat and stock aside. (The cooked meat may be browned in a little oil or lard, if desired.)

Remove seeds and stems from chiles. In blender, combine chiles, tomatoes, nuts, garlic, onions, water, spices, cilantro and toast and blend well. This may have to be done in batches. Pour blended mixture into large pot; add oil and cook, stirring constantly, for 5 minutes. Add broth, chocolate (if using bitter chocolate, increase sugar amount), sugar, salt and pepper. Cook over low heat until chocolate is melted and sauce is quite thick. Add poultry and cook over low heat until poultry is heated through.

*Molé may also be made with all ancho chiles or all pasilla chiles, if desired.

A Note on Commercial Molé

If you like the taste of molé but not the trouble of making it, commercial molé is available in either powder or paste form. To mix these for use, either method below will provide good results:

1. Add chicken or turkey broth, sugar* and salt to taste, or
2. Add hot water and smooth peanut butter (and sugar if desired) until molé
is a nice thick consistency.

Add in cooked chicken, turkey or pork and heat through.

* Sugar helps take out the picante sting.