Though in many parts of the world it may be used for popular sweets, cocoa is used as the basis for a savory sauce in Mexico. Ole! 2 teaspoons oil, divided 1/2 cup chopped onion 1 clove garlic, minced 1 cup Mexican-style chili beans, undrained 1/4 cup chili sauce 1/4 cup raisins 2 tablespoons water 1 tablespoon peanut butter 1 teaspoon unsweetened cocoa Dash EACH salt, ground cinnamon and cloves 4 pork cutlets, about 1/8-inch thick Mole sauce: Heat 1 teaspoon of the oil in a medium saucepan. Cook onion and garlic over low heat for 5 minutes. Combine onion and garlic with remaining ingredients except pork in blender or food processor; mix until almost smooth, set aside. Heat remaining teaspoon of oil in large frypan over medium-high heat. Brown cutlets on one side, about 3 minutes. Turn cutlets, lower heat, pour mole sauce over cutlets in pan, cover and simmer 10-15 minutes until pork is tender. Serves 4. Complete the Meal: Toast a couple of teaspoons of cumin seed -- stir in a hot frypan until seed starts to turn brown. Stir toasted cumin seed into hot cooked rice. Drain a 10-ounce can of corn kernels and a 15-ounce can of black beans; in a large bowl toss beans and corn together with 3 tablespoons cider vinegar, 1 tablespoon vegetable oil, 1 teaspoon seasoned salt, 1/2 teaspoon black pepper, 1/4 teaspoon sugar and 2 tablespoons chopped fresh cilantro. ENJOY ^^ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. |
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Pork Cutlets Mole
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