- 3 large dried Ancho chiles
- hot water to cover
- 2 tablespoons lard or other cooking fat, divided
- 8 raw, unskinned almonds
- 1/2 large very ripe plantain
- 2 medium tomatoes, cored and roasted
- 1/2 teaspoon cinnamon
- 2 whole cloves
- 1/2 teaspoon fresh oregano, finely chopped
- 1 large clove garlic
- 1 cup beef stock, preferably homemade
Lime Cilantro "Rice":
- 1 tablespoon lard or other cooking fat
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 4 cups grated cauliflower
- 2 tablespoons water
- 3 tablespoons fresh lime juice
- 1/2 cup chopped cilantro
- salt and pepper to taste
- Preheat oven to 350 F.
- Heat a large, heavy, oven-proof skillet over medium-high heat and lightly toast the chilies, turning them from time to time so they do not burn. While they are still pliable, slit them open and remove the stem, seeds and veins.
- Cover them with hot water and let them soak for about 15 to 20 minutes.
- In the same skillet, toast the clove of garlic until golden brown, taking care not to burn it. Halve it, removing any green that may be in the center. Set aside.
- Add 1 tablespoons of the lard to the skillet and fry the almonds until they are well browned, stirring frequently so they do not burn. Crush them slightly and set aside. Skin the plantain, slice it lengthwise and fry it until golden on both sides.
- Place the plantains, almonds and broiled tomatoes into a blender or food processor and blend to a smooth puree; add a little water if necessary. Scrape the puree into a small bowl and set aside.
- Without washing the mixer or food processor, blend the chilies with 1/2 cup of the water used to soak them, the spices and garlic to a smooth puree. Heat the other tablespoon of lard in the skillet and cook the chili puree on high heat about 5 minutes. Remove from the heat, add the tomato/plantain mixture and then return to the heat, cooking for about 5 minutes on medium heat, stirring all the time so it does not stick (be careful, it can spatter about some).
- Stir the cup of the beef broth gradually into the sauce and continue cooking it for a minute or so, then strain through a coarse seive. Return the sauce to the skille over low heat and cook for another 15 minutes, stirring occasionally and salting to taste.
- While the mole is finishing, heat the tablespoon of lard in a medium skillet over medium heat and cook the onion until soft and nearly translucent, about 5 or 6 minutes. Add the garlic and cook another minute more.
- Stir in the grated cauliflower and water; cover and cook until the cauliflower is still firm, but no longer raw, 4 or 5 minutes. Stir in the lime juice and cilantro. Season to taste with salt and pepper; cover and keep warm.
- Crack the eggs into the mole and bake for 10 to 12 minutes, or until the egg whites are set but the yolks are still soft. Divide the cauliflower between 6 plates; top each with an egg and mole sauce. Serve with diced tomato, red onion and guacamole, if desired.
- Nutrition (per serving): 227 calories, 13.2g total fat, 192.1mg cholesterol, 187mg sodium, 855.7mg potassium, 19.2g carbohydrates, 5.3g fiber, 6.2g sugar, 11.1g protein
Recipe by Jan's Sushi Bar at http://www.janssushibar.com/mole-baked-eggs/