Cast-Iron Throwdown- Apple Mole/Mole de Manzana

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Hamdrew

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Many more pasillas, NM's, and a few Cascabels not pictured^



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Ham/Buckboard bacon from yesterday's smoke
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Used the pulse setting for a slightly rough puree
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Chile de Arbol's, more black pepper, cider or white vinegar and salt (I used MSG) to taste



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Don't usually fry doubles, but my tortillas were extra frost-bit. Heated up some used grease, using a spatula and little hotdog tongs to flip




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Cilantro, onions (i used green), and Valentina Black (extra hot) to taste. Very happy I have plenty leftover to make crunchwrap supremes for lunch this week.
 
Last edited:
thirdeye said:
That looks great!! What are the strips of meat? Smoked pork? I used to trade tamales every Christmas with a lady that made an apple mole.
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https://www.bbq-brethren.com/forum/showthread.php?t=291802

Thanks! Meat^^^


[2 day cured, 1.5" or so butt slices (around here known as "pork steaks"). Went too heavy on cumin and chile de arbols (i was sweating), but it made me think of mole. I've been getting 5lb+ each free apples and onions each week from leftover "Farmers to Families" boxes- a food drive a school does. Hickory and RO lump; Would have been perfect if I'd have had a rib rack to smoke fat-cap up(!).]
 
Ron_L said:
Nice job! I don't think that I have had Mole de Manzana. Can you share the recipe?
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Happy to! Not too far off from these-
https://mjskitchen.com/2015/06/new-mexico-red-chile-mole/
https://mastercook.com/app/Recipe/WebRecipeDetails?recipeId=3272239




(1st things first, toast and rehydrate chiles)

-Roasted the apples, onions, garlic, and almonds. I did use some pre-toasted pecans not pictured. Ideally I'd have roasted real tomatoes too

-Remove garlic. Added veggie broth, toasted pecans, can of diced tomatoes, and a tiny bit of cider vinegar, slowly adding the aromatics (cinnamon, allspice, star anise, peppercorns and cut up rehydrated chiles, )
-Add raisins or whatever dried fruits you're using
-Puree in a blender with the pulse setting so that it's real chunky
-Heat pretty low/gently as you fold in the chocolate, ham/bacon, and beans
-Taste, adding your hot chiles (i used de Arbol), salt (i used MSG), and hot sauce/vinegar to adjust.



Super simple! As you can imagine, apples go remarkably well with those aromatics and dried fruit.
 
Hamdrew said:
Happy to! Not too far off from these-
https://mjskitchen.com/2015/06/new-mexico-red-chile-mole/
https://mastercook.com/app/Recipe/WebRecipeDetails?recipeId=3272239




(1st things first, toast and rehydrate chiles)

-Roasted the apples, onions, garlic, and almonds. I did use some pre-toasted pecans not pictured. Ideally I'd have roasted real tomatoes too

-Remove garlic. Added veggie broth, toasted pecans, can of diced tomatoes, and a tiny bit of cider vinegar, slowly adding the aromatics (cinnamon, allspice, star anise, peppercorns and cut up rehydrated chiles, )
-Add raisins or whatever dried fruits you're using
-Puree in a blender with the pulse setting so that it's real chunky
-Heat pretty low/gently as you fold in the chocolate, ham/bacon, and beans
-Taste, adding your hot chiles (i used de Arbol), salt (i used MSG), and hot sauce/vinegar to adjust.



Super simple! As you can imagine, apples go remarkably well with those aromatics and dried fruit.
Click to expand...

Thanks!
 
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