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Mole Pablano
Yield: 10 servings
1/2 lb mulato chilies
1/4 lb ancho chilies
2 oz pasilla chilies
1 chipotle chile
2 onions, quartered
1 tomato
1/2 lb tomatillos, husked and rinsed
1 garlic head, cut in half horizontally
2 7-inch corn tortillas
1/2 c sesame seedsj
2 tb salad oil
1 plantain, peeled and chopped
1/2 c dry-roasted almonds
1/2 c peanuts
1/2 c pitted prunes, chopped
1/3 c raisins
2 2-inch cinnamon sticks
1 ts coriander seed
1 ts anise seed
2 c chicken broth
4 oz Mexican chocolate or 4 oz semisweet chocolate and 1/2 teaspoon cinnamon
Lay dried mulato, ancho, pasilla, and chipotle chilies in a single
layer in 10x15" pans. Bake in a 300'F. oven until chilies smell
lightly toasted and are flexible, 5-8 minutes. While they are still
warm, discard stems and shake out seeds.
Rinse chilies and put in a large bowl; add 8 cups boiling water.
Let stand until soft, 20-30 minutes. Drain; save liquid. Smoothly
puree chilies, a portion at a time, in food processor or blender.
Add a total 2 cups reserved liquid. Rub firmly through fine strainer
into a bowl; discard residue.
In a 10x15" pan, combine onions, tomato, tomatillos, garlic (cut
side down), and tortillas. Bake in a 450F. oven, turning occasionally,
until the vegetables and tortillas have dark brown spots or edges.
Let cool. Pull off vegetable skins and discard.
Smoothly puree mixture in a food processor or blender; add a total
of 1 cup reserved chili-soaking liquid. Rub firmly through fine
strainer into a bowl; discard residue.
In a 10x12" frying pan over medium heat, stir sesame seed until
toasted, about 4 minutes; set aside.
To pan, add oil, plantain, almonds, peanuts, prunes, raisins,
cinnamon, coriander, and anise. Stir often over medium heat until
mixture is richly browned, 10-15 minutes. Smoothly puree mixture
and sesame seed in a food processor or blender. Add remaining
chili-soaking liquid.
In a 5-6 quart pan, mix chilies, vegetables, seasonings and
thickeners, and broth. Bring to a simmer on medium heat; cover and
simmer to blend flavors, about 2 hours, stirring often.
Chop chocolate; mix with sauce until melted. Use mole as suggested,
following; or chill airtight up to 1 week or freeze up to 3 months.
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Mole Poblano 03