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LOCATION: Recipes >> Mexican >> Mole Poblano 07

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2 dried ancho chiles
4 dried mulato chiles
3 dried pasilla chiles
3 tablespoons vegetable oil
3/4 cup water
1 onion, coarsely chopped
2 garlic cloves
1 small tomato, peeled
1 tablespoon vegetable oil
1/2 slice white bread
1/2 corn tortilla
2 tablespoons blanched almonds
2 tablespoons toasted sesame seeds
2 tablespoons raisins, softened in hot water, drained
2 whole cloves
3 peppercorns
1/4 teaspoon anise seeds
1/4 teaspoon ground cinnamon
2 tablespoons vegetable oil
4 cups chicken broth
2 oz. Mexican chocolate or 2 oz. semisweet chocolate, 4 teaspoons sugar, 1/8
teaspoon cinnamon and 2-3 drops vanilla extract
1 tablespoon sugar

Rinse chiles; pat dry with paper towels. Heat 3 tablespoons oil in
a large pot or Dutch oven. Add chiles. Fry 5 minutes, turning
constantly. Drain on paper towels. Process chiles and about 3/4
cup water in a blender until pureed, adding more water if needed.
Press through a sieve to eliminate peel. Process onion, garlic and
tomato in blender until smooth.

Heat 1 tablespoon oil in the same pot or Dutch oven. Stir bread,
tortilla and almonds in oil until browned, but not burned. Add
bread mixture, sesame seeds, raisins, cloves, peppercorns, anise
seeds and cinnamon to onion mixture. Process until pureed, adding
about 2 tablespoons water. Heat 2 tablespoons oil in a clean pot
or Dutch oven. Add pureed onion mixture. Stir over medium heat 10
minutes. Add chile puree. Cook and stir 5 minutes. Gradually stir
in 4 cups chicken broth. Stir in chocolate and sugar until dissolved.
Add salt to taste.

Cover and simmer 1 hour 45 minutes. Uncover and cook 30 minutes
longer or until thickened slightly. Use immediately or refrigerate.


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