Cheyne, that's hilarious! English sauce! LOL!
BTW, I would love your mole recipe if you wouldn't mind sharing. For a shortcut, I use Dona Maria and add a few spices to it and I'm always curious to see how others make it. It's one of my favorite things to make. The Native American Museum in DC has really good mole tacos...my middleson is begging to go back this weekend 'cause he's craving them.
I used to live in STexas where getting tamales was no problem whatsoever! Now that we are in DC area, I make tamales from scratch but they aren't coming out that great. Definitely not my grandma's tamales! They are "okay" but I'm still searching for a better recipe. I can't ask my grandma because she buys the 'wet' masa while I can only find the dry variety around here so I'm using different recipes I find online. So again, if you wouldn't mind sharing, I'd love to see how you make your tamales.
Best mole EVAR! I tried to link to the original page, but got a 404 error:
Basic Mole Paste from Jacqueline Higuera McMahan
10 dried ancho chiles
6 dried pasilla negro chiles
4 dried guajillo or mulato chiles
6 tbl black raisins
1/2 cup almonds
6 tbl raw sesame seeds
1/4 cup raw pumpkins seeds (sometimes called pepitas)
1 slice french bread
1 corn tortilla
1 3" piece cinnamon bark or 1 1/2 tea. ground cinnamon
6 whole cloves
1 tea peppercorns
1 1/2 tea oregano (Mexican preferred)
1 round of Ibarra Mexican Chocolate (3.1 oz.), broken into pieces
Wash the dried chiles under cold running water. Pull out the stems, then shake out the seeds. Heat a griddle or nonstick skillet and gently toast the chiles. Do not overbrown or they will be bitter.
After toasting, put all chilis in a huge bowl and cover with boiling water. Add raisins to plump. Let steep 30 minutes.
Meanwhile, preheat oven to 350 degrees and place the almonds, sesame seeds and pumpkins seeds in separate pans for toasting (I use separate pieces of foil on a large cookie sheet). Toast in oven for ~10 minutes. Remove separately as they brown (usually the sesame seeds first). Also toast the bread and tortilla in same oven.
Grind spices (I have a dedicated coffee grinder for this).
Drain chiles and raisins, reserving soaking water. Chop chilis, almonds and seeds in food processor. Add raisins, ground spices, tortilla, bread, oregano and chocolate and chop/combine. Add enough soaking water to make a thick paste.
This paste freezes well and is the base for mole sauce (1 recipe paste=2 batches sauce), below.
3 large tomatoes, chopped or 3 cups drained canned tomatoes
4 cloves garlic
2 tea olive oil
2 cups Mole Paste
1 to 2 cups chicken or vegetable broth
Preheat oven to 375 degrees. Place tomatoes in small, foil-lined roasting pan (easier clean up and handling later). Roast in oven 20 minutes. Let cool slightly. Put onion and garlic in square of foil. Drizzle with olive oil and fold foil to cover. Roast alongside tomatoes in oven for 45 minutes.
Pick up edges of foil holding tomatoes and use as a funnel to pour into food processor. Add roasted vegetables. Chop roughly. Add mole paste and broth until of desired consistency; i.e., more broth for enchilada sauce, less for tamales. I also grill chicken and pour a thick-ish version of the sauce on top with a squeeze of lime.
Gotta go, drooling on keyboard now.