Ingredients: |
Ingredients: 5 chiles chilhuacle negros
5 chiles mulattos
5 chiles pasillas
2 chiles guajillo
2 chiles chipotles
5 tomatillos
3 roma tomatoes halved
1 medium onion quartered
8 cloves garlic peeled
2 slices bolillo
1/2 cup black or white sesame seeds
1 small handful of each, almonds, pecans, peanuts
1 handful raisins
1 stick cinnamon
1/2 teaspoon black peppercorns
3 cloves
1/2 tsp. oregano
1/2 tsp. thyme
2-3 bars/round tablets of Mexican Chocolate (Chocolate Abuelita)
salt to taste
sugar to taste (about 1/8 of a cup)
chicken stock (see recipe in this book)
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Directions: |
Directions:1. Heat a medium size pan, add 1/3 cup lard and 1/3 cup oil or use all lard.
2. Fry everything you are going to use for mole. Fry cinnamon stick, cloves, peppercorns, almonds, pecans and peanuts. When cinnamon stick opens and pops, remove everything from pan and set aside.
3. Fry raisins, less than 30 seconds and set aside in large empty bowl.
4. Fry all the chiles, drain and set aside in another empty bowl.
5. Fry the slices of bread until golden, set aside.
6. Fry onions, garlic and tomatillos until brown and caramelized. Fry the tomatoes at the end. Set aside.
7. Fry sesame seeds for 30 seconds until you hear popping sounds. Set aside.
8. In a medium pot, add chiles and raisins, cover with hot chicken stock and bring to a boil for about 10-20 minutes until tender.
9. Puree all ingredients including spices, but not chocolate, using chicken stock. Put into very large pot or bowl. Set aside.
10. Heat a large pot, when hot, strain the blended mole sauce ingredients through a strainer, adding stock to the strainer to help get it through. Use only enough stock to puree the ingredients, you are not making soup. Add chocolate and stir until melted. The mole should have the consistency of gravy.
To serve: place a piece of chicken on the plate, pour mole over chicken. Serve with corn or homemade tortillas, rice or whatever you chose. |
This recipe for Mole is from