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Mexican


1/2 cup lard, vegetable shortening or vegetable oil
(Reserve the seeds from all chiles)
3 ounces chiles anchos, about 6 or 7, stemmed and seeded
3 ounces chiles pasillas, about 12 or 13, stemmed and seeded
3 ounces chiles mulatos, about 6, stemmed and seeded
1/3 ounces dried chipotle chiles, about 4, stemmed and seeded
1/2 white onion, about 1/2 pound, roughly chopped
3 garlic cloves, peeled and roughly chopped
3 tablespoons raw almonds with skin
3 tablespoons raw shelled peanuts
3 tablespoons raisins
1 tablespoon pumpkin seeds
4 tablespoons sesame seeds
1/2 cup reserved chile seeds
5 whole cloves, stemmed
1/4 teaspoon anise seeds
1/4 teaspoon coriander seeds
1/2 teaspoon whole black peppercorns
1 stick true or ceylon cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
1/2 pound roma tomatoes, about 2 , charred or roasted
1/3 pound tomatillos, about 2, husked, rinsed, charred/roasted
2 corn tortillas, sliced in 8 pieces
1/2 bolillo, telera or baguette, about 2 oz, thickly sliced (if it is a couple days old, better
6 ounces Mexican style chocolate or bittersweet chocolate
5 cups chicken broth(plus 4 more cups to dilute later on)
1 teaspoon kosher or sea salt, or more to taste
1/2 cup sesame seeds, toasted, to sprinkle at the end


In a large extended casserole dish set over medium high heat, add 1/2 cup lard, oil, or vegetable shortening. Once hot, about 2 minutes later, add the chiles in 2 or 3 batches and saute, stirring often, and being careful not to let them completely burn. Remove with a slotted spoon and place in a mixing bowl as you move along.

In the same oil, add chopped onion and garlic and saute for 2 to 3 minutes, stirring, until they soften and release their aroma. Stir in the almonds, peanuts, raisins and pumpkin seeds, and let them cook for 2 to 3 minutes.

Stir in the sesame seeds, reserved chile seeds, stemmed cloves, anise seeds, coriander seeds, black peppercorns, cinnamon stick, ground allspice, thyme and marjoram. Stir frequently and let it all cook for 3 to 4 more minutes, stirring often. Make room again, and add the tortilla and bread pieces along with the tomatoes and tomatillos. Let it all cook for a couple minutes.

Incorporate the already sauteed chiles and pour in the chicken broth. Stir and once it comes to a simmer, add the chocolate pieces and the salt. Mix well, and let it simmer for 12 to 15 minutes. Turn off the heat, cover and let the mix rest for 1/2 hour, so the chiles can completely soften.

In batches, puree the mixture in the blender or food processor until smooth. You can store this mole, covered, in the refrigerator for up to a month, or freeze it for up to a year.

When ready to eat, dilute a cup of mole with 1/2 cup chicken broth in a saucepan and simmer for 2 to 3 minutes. Serve over cooked chicken or turkey and sprinkle with toasted sesame seeds on top.

This makes 24-25 servings, you can keep in fridge or freeze for a year or more.

Unrated