Served at the 2018 Chocolate Wine Trail


Tamale Puck is made of Masa Harina which is a corn flour with hydrated lime added.  This is made in a polenta style.  Use 1 part Masa Harina with 1.5  to 2 parts water  (salt to taste).

Boil water then turn down heat and whisk in flour until smooth. This should take about 5 minutes.  Immediately scoop portions into muffin tins and let cool.  The Masa will be cooked and will thicken.  Remove from tins once they become solid and set aside.  These should be placed in a 300-degree oven for 10 minutes just before serving.  This will warm them up and dry the top surface with a crust which takes on the Mole’.

Ground Pork – in a stock pot add chopped onion, garlic and ground pork with cinnamon, onion powder, cumin, celery salt, anise seed, deseeded and chopped Ancho peppers, Roasted red pepper, Mexican oregano,  and chicken stock.  Simmer until fully cooked.  The meat will almost be pureed in texture. About 2 hours.  5 lbs of pork would be 1 large onion, 3 cloves of garlic, 2 to 3 tbsp cumin, 1 tbsp celery salt,1 tbsp cinnamon, 1 to 2 tbsp Mexican Oregano, 1 qt chicken stock, 1 tsp anise seed, half cup unsweetened cocoa powder added after simmering begins and a half cup or so of Masa Harina for thickening 20 minutes before finishing the simmering.  Salt to taste.

Mole’ – 2 qt of chicken stock, 5 deseeded ancho chiles, 4 diced roasted red peppers, 1.5 tbsp cinnamon, 1tbsp celery salt, 1 tsp anise seed, 1 tbsp salt, ½ cup cocoa powder, 2 tbsp dried minced onion, 1 tbsp Mexican oregano, 1 tsp garlic powder.  Combine in stock pot and bring to boil,  Then simmer for 2 hours.  At the end use an immersion blender to break down all of the ingredients.  Add liquefied  Masa Harina for thickening at the end and allow 15 minutes to set up before serving.

Assembly-   Place portion of meat on plate top with Tamale puck and cover with thickened Mole’, sprinkle Mexican Cotija cheese and serve.

Serve the Mexican Mole’ Tort with Robller Gabrielle’s Blush.

Mexican Mole' Tort Robller Winery

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