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Izote
Av. Presidente
Masaryk 513
Colonia Polanco
Mexico, D.F. 11560
(52) 55 5280 1671

Mole de Flor de Jamaica con Langosta (Hibiscus Mole with Lobster)
Chef Patricia Quintana of Izote – Mexico City, Mexico
Adapted by StarChefs.com

Yield: 20 Servings

Ingredients:

    Mole:
  • ½ Kilogram mulato chiles or blackancho chiles, de-veined
  • ½ Kilogram pasilla chiles, de-veined
  • 5-6 chipotle chiles of the same size, de-veined
  • 8 cups water
  • 1 cup manteca, butter or olive oil
  • 100 grams sesame seeds
  • 200 grams pumpkin seeds
  • 200 grams peanuts, shelled
  • 10 cloves garlic, peeled
  • 10 shallots, chopped
  • 2 medium onions, cut in quarters
  • 400 grams hibiscus flowers, fresh or dry
  • 3 cups manteca, corn oil or light olive oil
  • 300 grams dried hibiscus
  • 200 grams raisins
  • 200 grams almonds
  • 200 grams walnuts
  • 400 grams fresh red plums, cleaned
  • 400 grams prunes, chopped
  • 2 small, ripe plantains
  • 2 medium onions, chopped
  • 2 slices onion
  • 4 squares Mexican chocolate
  • 2 cones piloncillo, soaked and chopped
  • Salt and pepper
  • 4-5 cups chicken stock

    Lobster:
  • 1½ cups butter
  • 24 600-gram lobster tails or fresh baby lobsters, cut slightly in half
  • ¼ cup soy sauceSalt and freshly ground pepper

Method:
For the Mole:

Pre-heat a Comal. Over a low flame, slowly cook the chiles so they don’t burn, crushing with the back of a wooden spoon. When they begin to harden, remove and store in a glass bowl with the water. Soak for 30 minutes and grind. Reserve water.

Pre-heat a pan with the fat; add sesame seeds and toast briefly, stirring with a wooden spoon. Do the same with the pumpkin seeds, sprinkling them with water and stirring until they brown; put aside. Do the same with the peanuts, putting aside when lightly browned. Continue with the garlic, shallots and onion. Grind the seeds with the garlic, shallots and onion and a bit of the water used to soak the chiles.

If using fresh hibiscus: pre-heat the oven to 350ºF and roast the 400 grams of hibiscus until completely dehydrated, stirring often. Grind dehydrated hibiscus until completely pulverized. Pre-heat a pan, add manteca or oil and fry the additional 300 grams of dry hibiscus until crunchy, then remove. Fry the raisins with the almonds and walnuts until lightly browned and remove. Fry the plums and prunes and remove. Incorporate a bit more fat and fry the plantains and onions. Grind all the fried ingredients and add to the roasted ingredients.

Strain all fat used for cooking and discard solids. Pour strained fat into a hot pan and fry the two slices of onion until golden. Re-fry the ground ingredients, cooking until you can see the bottom of the pan as you stir. Season with salt. Add the soaked chiles and stir with a wooden spoon to incorporate. Let cook, without stirring, until the mixture separates from the fat and you can see the bottom of the pan. Season with piloncillo and chocolate and incorporate chicken stock until velvety in texture. Season.

For the Lobster:
Clarify the butter. Heat some of the clarified butter in a large pan and add lobster tails. Cook, bathing with more butter and glazing with a bit of soy sauce, for 6 minutes, then flip meat-side down to brown slightly. (Cooking time depends on the size of the lobster tails – should be around 6-8 minutes, but depending on the size, may need to be finished in the oven, but be careful not to dry out the meat.) Season with salt and pepper.

To Assemble and Serve:
Spread mole on the plates and top with lobster.  

  • Technique: Pickling Chiles
  • Mexico Travel
  • Mexican Wines

  •    Published: October 2007
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