Friday, June 16, 2006
How to make MOLE and then have a bad hangover
My head is pounding right now because I went to a mole-making party at our friend Fidel's place yesterday and had too much tequila. Keep in mind. This is an experiential meal. This is not an exact science. Don't ask me about tablespoons and exact measurements because they do not exist. A certain amount of trial and error is involved. your basic ingredients will be La Abuelita mexican chocolate, pasilla peppers, lots of garlic, cloves, about three pounds of chicken (drumstick and breast combination according to your preference) and about two pounds of potatoes. Here's how it works: the first thing you do is down a shot of good tequila so you can work up the gumption to go to the store and buy 16 ounces, at least, of dried pasilla (sp?) peppers. Then boil up about 6 drumsticks and two pounds of chicken breast in just enough water to cover them. In a separate pot, boil up about two pounds of yukon potatoes. Leave the skins on!! Take the peppers and remove most of the seeds from them, in between taking big gulps of Corona and Anchor Steam to give you energy to take the seeds out. Then throw the peppers (without the seeds. They will burn the hell out of your mouth and you will be sorry. Trust me. Do not eat them!!) in a big cast-iron pan with an entire bulb of garlic. Cook it up in a few dollops of vegetable oil. It will smoke and burn a bit so make sure you're running the fan as fast as it will go. Wait about five minutes until the pasillas start to change color. Then stuff them in the blender with about ten whole cloves and put the blender on 'pulverize.' Put a hockey puck of La Abuelita Mexican chocolate in there and keep on blending with about a half a cup of chicken soup. At this point, the blender will cease to function. Send someone sober back home to get another blender. Wait a half an hour for the guy to come back, then keep blending. boil up about 10 drumsticks and two pounds of chicken breasts, and in a separate pot boil up a bunch of yukon potatoes, skins on. Dump the contents of the first and second blenders into the pot. Salt to taste. Serve with warm tortillas and potato chips that have been well-doused with Chrystal hot sauce. Trust me, it's damned good.