Pork Mole Roulade Eggs

Pork Mole Roulade Eggs

Recipe: Paul Sletten, chef-owner | Abreo | Rockford, IL

Yield: 6 - 8 servings

Ingredients

  • 1 tbsp. grapeseed oil
  • 1 large white onion, diced
  • 1 tsp. ground cumin
  • ½ cup long grain rice
  • 1 cup water
  • Salt to taste
  • 1 cup canned black beans, rinsed and drained
  • 5 tbsp. unsalted butter
  • 6 tbsp. all-purpose flour, plus more for dusting the pan
  • 1¼ cups whole milk, heated
  • 4 large eggs, separated
  • ½ tsp. kosher salt
  • Freshly ground black pepper to taste
  • 8 oz. pork mole (recipe follows)
  • ½ cup salsa verde (recipe follows)
  • ¼ cup lime crema (recipe follows)
  • 4 tsp. chopped cilantro
  • 4 whole tomatillos, halved and charred (optional)

Directions

  1. Over medium-high heat, heat oil in medium saucepot. Add onions and sauté until soft and translucent. Add cumin and cook for an additional minute. Add rice and stir to coat. Add water, reduce heat to medium low, cover and cook until rice is done – about 15 minutes. Remove rice from pot into a bowl and season with salt. Stir in black beans and check seasoning again. Keep in a warm place until ready to use.
  2. Preheat oven to 350° F.
  3. Line a buttered 15 x 10 x 1-inch jellyroll pan with parchment paper. Butter the paper, dust with flour, tapping out the excess.
  4. Over medium-high heat, melt butter in a small saucepan. Stir in flour, cook stirring constantly for about three minutes.
  5. Increase heat to high, whisk in milk and bring to a boil. Reduce heat to medium. Stir occasionally and let simmer for five minutes.
  6. Transfer to a large bowl and whisk in the egg yolks, one at a time. Season with salt and pepper.
  7. In a stainless steel bowl, beat egg whites until soft peaks form. Stir one-third of the whites into the yolk mixture, then gently fold in the remaining beaten egg whites.
  8. Pour the batter into the bottom of the prepared pan and spread gently with a metal spatula. Transfer to oven and bake until golden and firm to the touch – about 15 minutes.
  9. Remove pan from oven. Increase oven temperature to 375° F.
  10. Cover the egg sponge with a buttered piece of parchment paper, buttered side down. Then cover with a damp kitchen towel and invert onto a work surface and peel off paper from top.

Final assembly method

  1. Spread the rice/bean mixture and hot pork mole onto the sponge, leaving a half-inch border on all sides.
  2. Place a flat baking sheet without sides next to the sponge.
  3. Starting with one of the longer sides, use the towel to help roll the egg sponge, jelly roll fashion. Carefully roll onto the baking sheet.
  4. Return the roulade to the oven and bake 12-15 minutes.
  5. Use serrated knife to cut crosswise into half-inch thick slices. Spread salsa verde on plate. Place roulade slice on top of salsa verde, then garnish with lime crema and cilantro. Add charred tomatillo half as garnish, if desired.

Pork Mole

  • 6 cups chicken stock
  • 1 cup raisins
  • 4 oz. Mexican chocolate pieces
  • 2 oz. dried guajillo chile, stem + seeds removed
  • 2 oz. dried pasilla chile, stem + seeds removed
  • 1 oz. dried ancho chile, stem + seeds removed
  • 2 onions, diced
  • 10 garlic cloves, chopped
  • ¼ cup fresh oregano, chopped
  • 4 tbsp. ground coriander
  • ½ oz. ground cinnamon
  • 4 tbsp. ground allspice
  • ½ cup toasted almonds
  • Salt & pepper to taste
  • 1 lb. pork shoulder

Directions

  1. Combine all ingredients except pork in saucepan and simmer for two hours. Mix in blender until smooth.
  2. Prepare the pork by quartering and placing in high-sided baking pan. Pour mole over pork, then cover pan with foil.
  3. Roast pork in 300° F oven for three hours or until it pulls apart with a fork.

Salsa Verde

  • 8 oz. tomatillos, halved
  • 1 poblano pepper, seeded, stem removed
  • 1 white onion, quartered
  • 4 cloves garlic
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. pepper
  • Salt to taste
  • 1 cup water
  • ½ bunch cilantro, chopped
  • 1 tsp. fresh lime juice

Directions

  1. In shallow baking dish, place tomatillos, poblano, onion and garlic. Roast in 450° F oven until charred with black tips.
  2. Transfer to a saucepot and add remaining ingredients except cilantro and lime. Boil for three minutes. Blend with immersion blender until somewhat smooth.
  3. Remove from heat and mix with cilantro and lime juice, adjust seasoning to taste.

Lime Crema

  • 1 cup sour cream
  • 1 tbsp. milk
  • 1 tsp. fresh lime juice

Directions

  1. Combine all ingredients, mixing well.

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