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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Oaxacan Black Mole

Oaxacan Black Mole

Ingredients

  • 4 oz Chile Guajillo Whole Dried Dry, Seeded and deveined
  • 3 oz Pepper Pasilla No Stem
  • 1/3 oz Chili Ancho Diced Dried
  • 3 oz Chile Chipotle Mecca Whole Dried Dry
  • 1 oz Garlic Whole Peeled Reclosable Bag 100-130 Cnt/lb Fresh
  • 2 Tbsp Almond Sliced Blanched Raw
  • 2 Tbsp Peanut Dry Roasted
  • 1/2 oz Cinnamon Stick 12"
  • 1/8 oz Peppercorn Black
  • 1/8 oz Cloves Whole
  • 3 Tbsp Oil Sunflower Virgin
  • 1 1/2 oz Raisin Select Bulk
  • 1/2 Ea Bun Brioche Deli 4" Frozen
  • 2 oz Sesame Seed Whole Hulled White
  • 1 Tsp Pecan Halves Large Fancy Raw
  • 8 oz Tomato Roma Fresh, Diced
  • 4 oz Tomatillo Fresh
  • 1/2 Tsp Oregano Leaves Whole Bulk
  • 1/2 Tsp Thyme Fresh
  • 1 oz Shortening Deodorized Lard Cube
  • 4 1/2 oz Chip Chocolate Semisweet 1 M Per Pound
  • 8 oz Onion Yellow Jumbo Us #1 Fresh
  • 4 Ea Celery Split Count Fresh, Diced
  • 4 oz Carrot Jumbo #2 Fresh Import, Diced

Preparation

  1. Soak alI the chilies in water for an hour remove and chop.
  2. Puree the chilies with half of the soaking water and strain through a sieve to remove any leftover seeds.
  3. Pan fry the garlic and onions over medium heat for 5 minutes.
  4. Place all the other ingredients except the chocolate in the same pan and cook for 20 minutes over low heat.
  5. Add 2 cups of water and simmer for an additional 10 minutes.
  6. Place all ingredients in a blender. Add the chocolate and puree until all the ingredients are smooth.

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