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Mole Pablano

Cuisine: Mexican
Serves: 10 people

Recipe Ingredients

  Roasted Chiles
1/2 lb 227g / 8ozMulato chiles - dried
1/4 lb 113g / 4ozAncho chiles - dried
2 oz 56gPasilla chiles - dried
1   Chipotle chile - dried
  Roasted Vegetables
2   Onions - large, quartered
1   Tomato - medium-size
1/2 lb 227g / 8ozTomatillos - husked/rinsed
1   Garlic head - medium*
2   Corn tortillas - (7")
  Seasonings & Thickeners
1/2 cup 118mlSesame seed
2 tablespoons 30mlSalad oil
1   Plantain - sm, peeled/chopped
1/2 cup 46g / 1.6ozDry-roasted almonds
1/2 cup 118mlPeanuts
1/2 cup 73g / 2.6ozPrunes - pitted, chopped
1/3 cup 53g / 1.9ozRaisins
2   Cinnamon sticks - 2" long
1 teaspoon 5mlCoriander seed
1 teaspoon 5mlAnise seed
  Assembling The Mole
2 cups 474mlChicken broth - reg strength
4 oz 113gMexican chocolate**

Recipe Instructions

* cut in half horizontally ** or 4 oz. semisweet chocolate and 1/2 teaspoon ground cinnamon

***ROASTING THE CHILES ***

1. Lay dried mulato, ancho, pasilla, and chipotle chiles in a single layer in 10x15" pans. Bake in a 300'F. oven until chiles smell lightly toasted and are flexible, 5-8 minutes. While they are still warm, discard stems and shake out seeds.

2. Rinse chiles and put in a large bowl, add 8 cups boiling water. Let stand until soft, 20-30 minutes. Drain, save liquid. Smoothly puree chiles, a portion at a time, in food processor or blender. Add a total 2 cups reserved liquid. (In processor, use a little liquid to get mixture moving, add rest when pureed.) Rub firmly through fine strainer into a bowl, discard residue. Use, or chill airtight up to 1 day.

*** ROASTING THE VEGETABLES ***

1. In a 10x15" pan, combine onions, tomato, tomatillos, garlic (cut side down), and tortillas. Bake in a 450'F. oven, turning occasionally, until the vegetables and tortillas have dark brown spots or edges. Let cool. Pull off vegetable skins and discard.

2. Smoothly puree mixture in a food processor or blender, add a total of 1 cup reserved chile-soaking liquid, from step 1. (In processor, use a little liquid to get mixture moving, add rest when pureed.) Rub firmly through fine strainer into a bowl, discard residue. Use, or chill airtight up to 1 day.

*** COOKING THE SEASONINGS AND THICKENERS ***

1. In a 10x12" frying pan over medium heat, stir sesame seed until toasted, about 4 minutes, set aside.

2. 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 chile-soaking liquid, from step 1. (In processor, use a little to get moving, add rest when pureed.) Use, or chill airtight up to 1 day.

*** ASSEMBLING THE MOLE ***

1. In a 5-6 quart pan, mix chiles, vegetables, seasonings and thickeners, and broth. Bring to a simmer on medium heat, cover and simmer to blend flavors, about 2 hours, stirring often.

2. 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.

Source:
The Food & Wine Test Kitchen

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