- Chile Pancakes from Sid's Sea Palm Cooking
- Chili Plum Sauce from Food Lust People Love
- Creamy Chicken Tortilla Stew from Amy's Cooking Adventures
- Enfrijoladas from Making Miracles
- Homemade Salsa Verde from Sneha's Recipe
- Maharashtrian Green Chilli Thecha from Cook with Renu
- Mirchi Ka Salan from Mayuri's Jikoni
- Roasted Monkfish Over Mole Negro from Culinary Adventures with Camilla
- Spicy Carrot and Broccoli Salad from Karen's Kitchen Stories
- Thai Curry Noodles from Palatable Pastime
- 4 monkfish fillets, approximately 1/2 to 3/4 pound each
- freshly ground salt
- 2 Tablespoons olive oil
- ground cinnamon for garnish
Mole makes 5 to 6 cups of mole so you'll have lots and lots of leftovers for other dishes
- 6 to 8 Tablespoons lard (preferably home-rendered)
- 2 to 4 cups homemade chicken stock
- 4 ounces dried ancho chiles
- 4 ounces dried pasilla chiles
- 2 Tablespoons pecans
- 2 Tablespoons peanuts
- 2 Tablespoons almonds
- 1 Tablespoons sesame seeds
- 1/8 cup dried apricots
- 1/8 cup dried prunes
- 1/8 cup raisins
- sherry (enough to cover the dried fruits)
- 1 large or 2 medium onions
- 4 unpeeled garlic cloves
- 1 large ripe tomato
- 8 ounces tomatillos, with husks
- 1 plantain
- 1" cinnamon stick
- 1/2 teaspoon black peppercorns
- 2 cloves
- 1 teaspoon dried oregano
- 18 grams chocolate (1/2 of an Abuelita chocolate tablet or other)
- salt to taste
Bring your chicken stock to a boil, then hold it at a simmer. Slice your dried peppers lengthwise. Open them up and take out the seeds and the veins. Set the seeds aside. You can discard the stems and veins.
Cut the apricots and plums to the size of the raisins and place them in a medium bowl. Pour sherry over the top of them until they are submerged, approximately 1/2 cup. Set aside.
Melt 1 Tablespoon large in the skillet and toast the spices. I started with the cinnamon sticks and clove and ended with the oregano. Once toasted, place them in the bowl with the peppers, nuts, and seeds.
Melt 1 Tablespoon lard in the same skillet and char the seeds from the peppers. You want these really, really burnt. Place the seeds in a large mason jar filled with ice water. Let stand for 30 minutes. Change the water and ice and let stand for another 30 minutes.
Cut onion, tomato, and tomatillo into large chunks, Crush and mince the garlic. Melt 2 Tablespoons lard in your skillet and cook onion, garlic, tomato, and tomatillo until everything is softened and the onion turning translucent. Place the chocolate in the mixture and cook until the chocolate is melted. Stir well to combine.
Combine all of the ingredients into one large bowl - the peppers, the sherry-soaked fruit, the chocolate-tomato mixture, and the charred pepper seeds. Now you are ready to combine all of the elements and purée all the ingredients, using either a blender and food processor combination or a blender by itself. In batches, purée everything until smooth.
Salt the monkfish, then preheat the oven to 400 degrees Fahrenheit. Heat olive oil in a flat skillet. Pat the fish dry and sear it for 3 to 4 minutes, turning it a few times to make sure that all sides are browned.
Warm the mole sauce and spoon a pool into individual serving dishes. Place a roasted monkfish fillet on the top. Dust with a scant sprinkle of ground cinnamon for garnish.