Casa Bonita copycat Mole Negro recipe, nut-free & gluten-free
Casa Bonita copycat Mole Negro recipe, nut-free & gluten-free
by exgaysurvivordan
6 Comments
exgaysurvivordan
Casa Bonita from South Park is a real restaurant attraction in Denver, I visited last week. [The clip from South Park is 100% accurate](https://www.youtube.com/watch?v=Xu5N7kwJOXc), including that you’ll get arrested if you jump in the pool used by cliff divers. It was shut down for a long time after 2020, but Trey Parker and Matt Stone bought it and spent $40 million reinvigorating it. They also brought in a skilled local executive chef to transform the food into something more edible. I tried all of their sauces when I visited last week and their mole was a highlight for me so I decided to take a crack at reverse engineering it.
**INGREDIENTS:**
4 cups of stock/broth/bullion
¼ cup canola oil
one whole small onion, chopped coarsely – 190g
3 garlic cloves – 10g
1/3 cup pepitas pumpkin seeds – 52g
2 TBSP black sesame seeds – 21g
2 TBSP sunflower seeds – 20g
4 whole dried Ancho peppers – 27g
9 whole dried Guajillo peppers – 32g
2 whole dried Arbol peppers – 1g
one 11oz package of Goya frozen Plantains*
one Roma tomato, chopped coarsely – 137g
one whole disk of Mexican Chocolate (Ibarra) 60g
1/2 tsp Mexican Oregano
¼ tsp pepper
¼ tsp coriander
¼ tsp cumin
¼ tsp cinnamon
¼ tsp thyme
1 whole clove
2 whole allspice berries
1 TBSP + 1/2 tsp salt
2 tsp red wine vinegar
1 tsp lime juice
Recipe yields 5-6 cups, use a medium size sauce pan.
.
**PROCEDURE:**
In hot oil roast the:
• Dried peppers
• Onion
• Seeds
• Garlic
Add remaining ingredients including stock/bullion, cover and simmer. Once softened, use an immersion blender to blend until very smooth.
Simmer (covered) for at least one hour. Done.
.
For my comments and thoughts, see the comment below this….
CoysNizl3
A lot of crowding in that toast phase, you could get a better result doing some of that separately.
exgaysurvivordan
One hour. The NYT recipe about casa bonita says they simmer up to 10 hours.
strumthebuilding
As someone who has visited the *original* Casa Bonita it’s kind of fascinating to see people wanting to copy the recipes.
No_Variety_6382
Warm salsa verde to me means they made it fresh and it’s just out the blender. Hasn’t sat overnight to cool.
6 Comments
Casa Bonita from South Park is a real restaurant attraction in Denver, I visited last week. [The clip from South Park is 100% accurate](https://www.youtube.com/watch?v=Xu5N7kwJOXc), including that you’ll get arrested if you jump in the pool used by cliff divers. It was shut down for a long time after 2020, but Trey Parker and Matt Stone bought it and spent $40 million reinvigorating it. They also brought in a skilled local executive chef to transform the food into something more edible. I tried all of their sauces when I visited last week and their mole was a highlight for me so I decided to take a crack at reverse engineering it.
**INGREDIENTS:**
4 cups of stock/broth/bullion
¼ cup canola oil
one whole small onion, chopped coarsely – 190g
3 garlic cloves – 10g
1/3 cup pepitas pumpkin seeds – 52g
2 TBSP black sesame seeds – 21g
2 TBSP sunflower seeds – 20g
4 whole dried Ancho peppers – 27g
9 whole dried Guajillo peppers – 32g
2 whole dried Arbol peppers – 1g
one 11oz package of Goya frozen Plantains*
one Roma tomato, chopped coarsely – 137g
one whole disk of Mexican Chocolate (Ibarra) 60g
1/2 tsp Mexican Oregano
¼ tsp pepper
¼ tsp coriander
¼ tsp cumin
¼ tsp cinnamon
¼ tsp thyme
1 whole clove
2 whole allspice berries
1 TBSP + 1/2 tsp salt
2 tsp red wine vinegar
1 tsp lime juice
Recipe yields 5-6 cups, use a medium size sauce pan.
.
**PROCEDURE:**
In hot oil roast the:
• Dried peppers
• Onion
• Seeds
• Garlic
Add remaining ingredients including stock/bullion, cover and simmer. Once softened, use an immersion blender to blend until very smooth.
Simmer (covered) for at least one hour. Done.
.
For my comments and thoughts, see the comment below this….
A lot of crowding in that toast phase, you could get a better result doing some of that separately.
One hour. The NYT recipe about casa bonita says they simmer up to 10 hours.
As someone who has visited the *original* Casa Bonita it’s kind of fascinating to see people wanting to copy the recipes.
Warm salsa verde to me means they made it fresh and it’s just out the blender. Hasn’t sat overnight to cool.
Why is Goya problematic?