RECIPE: Churros With Three Chile Mole Fondue | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food AdventuresRECIPE: Churros With Three Chile Mole Fondue | The Nibble Webzine Of Food Adventures
Fondue with a south-of-the-border accent. Photo courtesy McCormick.
For Dia de los Muertos, celebrated today and tomorrow, serve something with a south-of-the-border theme. We’ve got an exciting chile mole fondue; use churros (South American crullers) for dipping.
This recipe, uses three types of chilies—guajillo, chilies de arbol and chipotle—to give this Mexican-inspired dessert fondue a smoky kick. Bittersweet and semisweet chocolate, nutty peanut butter and warm cinnamon make it a luscious complement to churros, fresh fruit or assorted cookies. You can also try pumpkin tortilla chips, which have matching spices and a touch of sweetness.
Here’s a recipe to make your own churros. You can buy them in Latin American grocery stores.
Note that the serving size in this recipe (which is from McCormick) is 2 tablespoons. If you want a larger portion, double the recipe.
RECIPE: THREE CHILE MOLE FONDUE (SPICY FONDUE)
4 large dried guajillo chilies, stemmed and seeded
4 dried chilies de arbol, stemmed and seeded
1/2 cup heavy cream
2 tablespoons light corn syrup
4 ounces bittersweet chocolate, coarsely chopped
4 ounces semi-sweet chocolate, coarsely chopped
1/4 cup blackstrap or dark rum
4 teaspoons creamy peanut butter
1-1/2 teaspoons cinnamon, ground
1/4 teaspoon dried ground chipotle
1/2 teaspoon sesame seed, toasted
1. HEAT a medium saucepan on medium-high heat for 2 minutes. Add the chiles; toast 30 seconds per side or until they begin to blister and change color slightly.
2. LET the saucepan cool slightly. Add 2 cups water to cover the chiles and bring to boil. Reduce the heat to low; simmer 30 minutes until the chiles soften.
3. REMOVE the chiles with kitchen tongs to a blender container. Add 1/2 cup chile soaking liquid from the saucepan; cover. Blend on high speed until smooth. Discard the remaining soaking liquid in the saucepan.
4. STRAIN the chile purée through a large mesh strainer into the saucepan. Stir in the cream and corn syrup. Bring just to boil on medium heat, stirring occasionally. Remove from heat.
5. ADD the remaining ingredients; stir until the chocolate is melted and mixture is smooth. Garnish with toasted sesame seed.
Homemade churros. Photo courtesy Melissas.com.
ABOUT EL DÍA DE LOS MUERTOS
Since pre-Colombian times, Mexicans have celebrated El Día de los Muertos, a ritual in which the living remember their departed relatives. From October 31 through November 2, graves are tended and decorated with ofrendas, offerings, and families expect a visit from loved ones who have passed.
Ofrendas dedicated to the deceased, usually foods and beverages, are also put in homes on elaborately decorated altars with glowing votive candles, photos, chocolate and sugar skull heads (calaveritas).