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1 corn tortilla, cut in 8 wedges |
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4 large guajillo, New Mexico or California chiles, |
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3 large dried mulato or ancho chiles |
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3 tablespoons extra-virgin olive oil |
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2 small or 1 large white onion, diced |
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3 ounces Mexican chocolate |
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1/2 cup tomato sauce, or 2 plum tomatoes, chopped |
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1/4 teaspoon freshly ground pepper |
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3 tablespoons chopped fresh oregano |
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2 teaspoons baking powder |
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1/2 teaspoon freshly ground pepper |
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2-2 1/2 cups water, divided |
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1/4 cup extra-virgin olive oil |
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2 tablespoons butter, softened |
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1 pound raw shrimp, peeled, deveined and chopped |
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1 1/8 cups Three Sisters Black Mole |
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THREE SISTER BLACK MOLE:
Preheat oven to 350°F.
Place peanuts, almonds, sesame seeds, cinnamon stick and tortilla wedges on a baking sheet. Toast in the oven until golden brown, being careful to not burn the sesame seeds, 10 to 20 minutes.
Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces.
Heat oil in a large skillet over medium heat. Add the chile pieces, onion and garlic. Cook, stirring, until the chiles are fragrant and the onion is soft, about 5 minutes. Add the toasted ingredients and cook, stirring constantly, until the onion begins to brown, being careful not to burn the chiles or nuts, 3 to 5 minutes. Add chocolate, tomato sauce (or tomatoes), salt and pepper and cook, stirring, for 3 minutes. Add broth and bring to a simmer. Reduce heat and cook, uncovered, for 20 minutes.
Remove the cinnamon stick and discard. Puree the sauce in a blender (in 3 batches) until smooth, 3 to 4 minutes per batch.
TAMALES:
Preheat oven to 375°F. Put a kettle of water on to heat for the water bath. Coat an 8-inch-square baking dish with cooking spray.
Whisk masa, oregano, baking powder, thyme, salt and pepper in a large bowl. Add 2 cups water and beat with an electric mixer until combined. With the mixer on low speed, add more water, 1 tablespoon at a time, until the mixture is the consistency of thick pancake batter. Add oil and butter. Increase mixer speed to medium-high and continue beating, scraping down the sides, for 4 minutes more.
Spread half the batter in the prepared baking dish. Evenly scatter shrimp on top, then cover with the remaining batter, smoothing it evenly to the sides. Place the baking dish in a larger pan, transfer to the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Cover both pans with a piece of foil. Bake until set, 45 minutes to 1 hour. Let stand, covered, for 10 minutes. Serve each portion with 2 tablespoons Three Sisters Black Mole, or to taste
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