Mole Poblano Recipe
Ingredients:
4 dry mulatto-chiles
6 Tbsps of veggie oil
3/4 c water
2 cloves garlic
1 coarsely-chopped onion
1 peeled tomato (small)
1/2 slice whitebread
1/2 pack of corn-tortilla
2 Tbsps of almonds (blanched)
2 Tbsps of sesame seed; toasted
2 cloves (whole)
2 Tbsps if softened raisins; drained
1/4 tsp of anise deed
1/4 tsp of cinnamon (ground)
3 small peppercorns
4 c of chicken stock
2 ounces of semi-sweet chocolate
1 Tbsp of sugar
2 to 3 drops of vanilla-extract
1/8 tsp of cinnamon
Salt
Instructions:
Have chiles rinsed & dried thoroughly. Have 3 Tbsps oil heated in large-sized pot then add your chiles. Have them fried for 5 mins, turn constantly, then drain well.
Place chiles in processor then pulse w/ 3/4 c water ’til pureed, add water as necessary. Pass through fine sieve once done.
Pulse tomatoes, garlic & onion ’til smooth. Have 1 Tbsp oil heated then stir in bread, almonds & tortillas. Mix ’til browned.
You add the bread-mixture, raisins, sesame seed, cloves, raisins, peppercorns, cinnamon & anise seed into onion-mixture. Have it processed ’til pureed w/ 2 Tbsps water.
Have 2 Tbsps oil heated in Dutch-oven then add the pureed onion-mixture. Stir while cooking over mid-heat for 10 mins then add the pureed chili. Continue cooking for 5 more mins.
Pour over stock gradually then add the sugar & chocolate. Mix ’til well dissolved, season w/ salt. Allow to simmer w/ cover for 1 hr & 45 mins. Remove cover then cook for 30 more mins ’til slightly thickened.
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