Thanks for the response, guys!
@Brian; I visited the link and went from there to a recipe from Mrs. Martinez for Dark Mole. I have to adapt a few things, but I'm using that as a base for my hmmm euro-remake.
@PadKeeJoe; I'm going to use your countering words; "ps: if someone says: blaspheny! you say: fusion!". Excellent plan!
Both you and @phatch mention sweetening in your concoctions. But, you all set me on a good path that enables me to compare with Mrs. Martinez recipe. To start with, I'm afraid I'm probably leaving the sweetening out, I'll keep it in mind however after tasting.
So I went through to a recipe for Black Mole by Zarela Martinez. Looks something that can be done... with the help of a few shortcuts. If interested, this recipe is a good but long read. http://www.epicurious.com/recipes/food/views/Teotitlan-Style-Black-Mole-232061
I'm going to use chili powder since most of the used chilies are simply unavailable over here. In the end, I'm doing that with my homemade euro-chili-con-carne too and it works well. Also, the chilies get ground too in Mrs. Martinez recipe.
How about this proposal for a remake of a Black Mole inspired on Mrs. Martinez recipe;
- toast in a dry pan; a few pecan nuts and blanched almonds
- toast in a dry pan; some sesame seeds (I presume Mrs. Martinez means black ones?)
- to be panfried in oil (I'm not going for lard like Mrs. Martinez); small cinnamon stick, thyme, oregano, cloves, allspice, nutmeg, ginger. I'm going to use far less cloves and allspice berries.
- to be panfried in oil (also no lard); breadcrumbs and black raisins
- toast in a dry pan or in very little oil; some chili flakes until quite black, add to a good cup of cold water, soak for 1,5 hour and refresh water during this period. Drain. I may leave this out; smoking chili flakes are like hell to be around!
- roast in the oven (Mrs. Martinez does this on a griddle or skillet in a shorter time, I'm going to do this in my oven for 1 hour or until done); an unpeeled halved onion, some unpeeled cloves of garlic and whole tomatoes. Get everything quite colored. Leave to cool. Peel everything after cooling. Mrs. Martinez uses also tomatillos which are not available here; is there a substitute?
- Put in a food processor; pecans, almonds, sesame seeds, bread-raisin mixter, chili powder, drained chili seeds. MIx in a smooth puree.
- Put in a blender or food processor; fried spices, peeled garlic, tomatoes (and tomatillos which I'm not using). Mix in a smooth purée
- Combine both mixtures in a bowl. - Heat some oil (instead of lard again), add purée and cook on medium-low for 35-40 minutes. Cover but stir frequently "until the harshness of the chilies is mellowed".
This paste should be thinned before further use by adding chicken stock as necessary. I'm going to add just a bit of grated dark chocolate which taste is according to Mrs. Martinez present in ancho chilies that I'm not using since unavailable.
Any comments or tips very welcome! Thanks again guys!