Receta Holé Molé

de Kat Teodosic

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Ingredientes

not-too-gamey-lamb…but if you can get your hands on some deer, I highly
1 t fresh ground black pepper
2 oz dark chocolate (I used 74%)
1 t adobo sauce (from canned chipotles, more or less
depending on your spice tolerance)
2 T white sesame seeds, toasted
2 T sliced almonds, toasted
First step: preheat your oven to 250F (for your
tomatoes!). Forewarning, the tomatoes
take about an hour to cook.
This recipe makes mole flavoring look easy! It takes about
1/16th of the time. Alright,
while I know that a perfect mole calls for a few different dried chiles,
reconstituted, pureed (ancho, guajillo, etc.), it’s a bit unnecessary for the
spice rub, and the ancho chili powder manages to get the job done! Mix together the spices in a bowl and rub the
spice onto each loin. Place the loins,
covered, into the fridge. When I cook, I
generally like to have my meats come to room temperature but venison is SO
lean, and so tiny that you wouldn’t be able to get a nice crust, while still
having the protein itself come out to a nice, seared rare temp without keeping
it refrigerated.
ONTO THE TOMATOES! Again. Easiest thing ever. And good for a
multitude of other uses! Ready? Place tomatoes on baking sheet. Drizzle with
olive oil. Sprinkle with salt and
pepper. Place in oven. Done. The tomatoes
will be done once they start to split.
If done ahead, these can be reheated as well! Set aside until ready to
plate.
While the tomatoes are cooking, get started on your
chocolate sauce. In a double boiler,
makeshift or legitimate, get your chocolate to melting. You really don’t need much water in the
bottom, just enough to ensure that it doesn’t evaporate completely! Bring the water to a boil, and place the
chocolate into the top portion of your double boiler - stir until completely
melted. Mix in the adobo sauce – again,
you can use less than 1 T if you’re not too keen on spice, but taste as you go
along. You definitely don’t want to
cover up the flavor of the chocolate here! This can be made ahead of time and reheated to
melt, but if you’re doing everything simultaneously, you can just lower the
sauce. Next, slice the venison loins –