Poached Eggs In Mole With Creamy Green Rice
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Raw Almond (slivered)2 tbsps
Canola Oil3 cloves
Garlic (coarsely chopped)1 cup
Plum Tomatoes (pureed)2 tbsps
Ancho Chile (powder)1 tsp
Chile De Arbol (ground)1 tsp
Ground Cinnamon1 tsp
Ground Allspice1 tsp
Ground Cloves1 cup
Mango (chopped fresh)1 cup
Golden Raisins3 tbsps
Molasse1 tbsp
Honey1 tbsp
Pure Maple Syrup1.5 cups
Chicken Stock (warmed)4 large
Egg450 g
Cotija Cheese (grated)450 g
Queso Fresco (grated)1.5 cups
Heavy Cream1.5 cups
Long Grain White RiceDirections:
1
Put the almonds in a medium saucepan over medium heat and cook until lightly golden brown, stirring occasionally, about 5 minutes
2
Remove the almonds to a plate
3
Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer
4
Add the garlic and onions and cook until soft, about 4 minutes
5
Stir in the chicken stock, tomatoes, chipotle puree, the chile powders, cinnamon, allspice and cloves
6
Bring to a boil and cook for 10 minutes
7
Next, add the mangoes, raisins, corn tortillas, molasses, honey, maple syrup and almonds
8
Pour in the warmed chicken stock and cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 50 minutes
9
Carefully transfer the mixture to a blender and blend until smooth
10
Return the mixture to the pan over high heat
11
Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes
12
Season with salt and pepper
13
Preheat the oven to 350 degrees F
14
Pour the mole into a medium, high-sided saute pan and bring to a simmer
15
Crack the eggs one a time into a ramekin and carefully slip into the mole
16
Sprinkle the tops of the eggs with salt and pepper
17
Transfer the pan to the oven and cook until the whites are just set and the yolks are still jiggly, about 12 minutes
18
Spoon some of the Creamy Green Rice into a shallow bowl and make an indention in the center
19
Put the egg in the center and spoon some of the mole over the egg
20
Sprinkle with the cheeses and garnish with cilantro leaves
21
Place the heavy cream in a small saucepan over high heat and bring to boil
22
Reduce the heat to medium and simmer until reduced by half
23
While the cream is reducing, bring 2 3/4 cups water to a boil in a medium saucepan over high heat
24
Stir in the rice and season with salt
25
Bring to a boil again, stir, place a lid on the pan, reduce the heat to medium and cook until all of the liquid is absorbed, 15 to 18 minutes
26
Remove the rice from the heat and let sit for 5 minutes with the lid on
27
Remove the lid and fluff with a fork
28
Return the rice to the stove over medium heat, add the reduced cream and season with salt and pepper
29
Stir in the cilantro, green onions and poblanos