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Categories:
almonds canola oil garlic onion tomatoes ancho chile powder New Mexico ground chile ground cinnamon ground allspice ground cloves fresh mango golden raisins tortilla chips molasses honey maple syrup chicken stock bittersweet chocolate kosher salt eggs green rice cotija cheese queso fresco cilantro heavy cream long grain white rice kosher salt fresh cilantro green onions poblano chiles
Viewed: 62 - Published at: 8 years agoIngredients
- 1/2 cup slivered raw almonds
- 2 tablespoons canola oil
- 3 cloves garlic, coarsely chopped
- 1 small Spanish onion, coarsely chopped
- 1 cup pureed plum tomatoes
- Scant 1/2 cup pureed chipotle in adobo
- 2 tablespoons ancho chile powder
- 1 tablespoon New Mexico chile powder
- 1/2 teaspoon ground chile de arbol
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 cup chopped fresh mango
- 1/4 cup golden raisins
- 1/4 cup crushed blue corn tortilla chips
- 3 tablespoons molasses
- 1 tablespoon honey
- 1 tablespoon pure maple syrup
- 1 1/2 cups chicken stock, warmed
- 1 ounce semisweet or bittersweet chocolate, finely chopped
- Kosher salt and freshly ground black pepper
- 4 large eggs
- Creamy Green Rice, recipe follows
- 1/4 pound Cotija cheese, grated
- 1/4 pound queso fresco, grated
- Fresh cilantro leaves
- 1 1/2 cups heavy cream
- 1 1/2 cups long grain white rice
- Kosher salt and freshly ground black pepper
- 1/4 cup finely chopped fresh cilantro
- 3 green onions, thinly sliced
- 2 roasted poblano chiles, finely diced
Method
- Put the almonds in a medium saucepan over medium heat and cook until lightly golden brown, stirring occasionally, about 5 minutes.
- Remove the almonds to a plate.
- Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer.
- Add the garlic and onions and cook until soft, about 4 minutes.
- Stir in the tomatoes, chipotle puree, the chile powders, cinnamon, allspice and cloves.
- Bring to a boil and cook for 10 minutes.
- Next, add the mangoes, raisins, corn tortillas, molasses, honey, maple syrup and almonds.
- Pour in the warmed chicken stock and cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 50 minutes.
- Carefully transfer the mixture to a blender and blend until smooth.
- Return the mixture to the pan over high heat.
- Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes.
- Season with salt and pepper.
- Preheat the oven to 350 degrees F.
- Pour the mole into a medium, high-sided saute pan and bring to a simmer.
- Crack the eggs one a time into a ramekin and carefully slip into the mole.
- Sprinkle the tops of the eggs with salt and pepper.
- Transfer the pan to the oven and cook until the whites are just set and the yolks are still jiggly, about 12 minutes.
- Spoon some of the Creamy Green Rice into a shallow bowl and make an indention in the center.
- Put the egg in the center and spoon some of the mole over the egg.
- Sprinkle with the cheeses and garnish with cilantro leaves.
- Place the heavy cream in a small saucepan over high heat and bring to boil.
- Reduce the heat to medium and simmer until reduced by half.
- While the cream is reducing, bring 2 3/4 cups water to a boil in a medium saucepan over high heat.
- Stir in the rice and season with salt.
- Bring to a boil again, stir, place a lid on the pan, reduce the heat to medium and cook until all of the liquid is absorbed, 15 to 18 minutes.
- Remove the rice from the heat and let sit for 5 minutes with the lid on.
- Remove the lid and fluff with a fork.
- Return the rice to the stove over medium heat, add the reduced cream and season with salt and pepper.
- Stir in the cilantro, green onions and poblanos.
