|Mole de Hoja Santa (Acuyo), Holy Leaf Mole.|
Cook the meat in the water with 1/2 the onion, the garlic, and salt, for 20 minutes or until tender. Drain, reserving 1-1/2 cups (375ml) of the stock, and discard the onion and garlic. Devein the hoja santa leaves and tear them into small pieces. Process, along with the chiles, cumin, and most of the reserved stock in a food processor until smooth. Cut off the ends of the plantain and cut into 12 pieces. Boil in salted water for 10 minutes (the plantain should still be firm) and peel. Heat the oil in a small saucepan over medium heat. Chop the remaining half onion and cook in the oil until translucent. Add the flour and stir until browned. Add the meat, hoja santa mixture, and plantain, then heat through. The mole should be thick but not pasty; thin with a little stock if necessary.
From: Alex Silbajoris
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