Wednesday, April 30, 2008

Mexican Mole Sauce Wings,mexican_mole_sauce_wings.phtml

2 t0 4 servings.


2-1/2 lb. wings, trimmed and separated
4 lg. garlic cloves, peeled
1 md. onion, roughly chopped
4 tsp. sambal oelek
1 tbsp. sesame seeds
1/2 corn tortilla, torn into pieces
1 tbsp. raisins
1/4 tsp. ground cloves
1/4 tsp. ground coriander seeds
1/4 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Vegetable oil for sauteing and deep frying
1 oz. unsweetened chocolate, grated
2 tsp. sugar
1 can (28 oz.) tomatoes, drained
1 cup chicken broth
Sesame seeds for garnish


Puree garlic, onion, sambal oelek, 1 tablespoon sesame seeds, tortilla pieces, raisins, cloves, coriander seeds, cinnamon, salt, and pepper in food processor until smooth.

Saute the pureed mixture in oil in a heavy noncorrosive saucepan for 10 minutes, stirring constantly. Add grated chocolate and sugar and stir until melted. Add tomatoes and broth and simmer sauce for 45 minutes to 1 hour or until as thick as tomato sauce. Stir constantly and watch that it does not burn. Heat oil to 370 F. In a heavy large frying pan. Deep fry wings for 10 to 15 minutes or untl cooked and crisp, in two batches if necessary, and remove to a paper towel lined plate to drain.

Place wings in saucepan with mole sauce. Heat and mix well for 5 minutes. Transfer to a platter. Sprinkle with sesame seeds and serve. Serves 2 to 4.

Comments from olga:

The national dish of Mexico is Turkey in Mole Sauce. This festive dish has been adapted for wings. Do not let the chocolate inhibit you from trying this classic sauce. It is hot and spicy and very, very unusual.

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