Mole Pablano Recipe - Cooking Index
Mole Pablano Recipe - Cooking Index
| Roasted Chiles | ||
| 1/2 lb | 227g / 8oz | Mulato chiles - dried |
| 1/4 lb | 113g / 4oz | Ancho chiles - dried |
| 2 oz | 56g | Pasilla chiles - dried |
| 1 | Chipotle chile - dried | |
| Roasted Vegetables | ||
| 2 | Onions - large, quartered | |
| 1 | Tomato - medium-size | |
| 1/2 lb | 227g / 8oz | Tomatillos - husked/rinsed |
| 1 | Garlic head - medium* | |
| 2 | Corn tortillas - (7") | |
| Seasonings & Thickeners | ||
| 1/2 cup | 118ml | Sesame seed |
| 2 tablespoons | 30ml | Salad oil |
| 1 | Plantain - sm, peeled/chopped | |
| 1/2 cup | 46g / 1.6oz | Dry-roasted almonds |
| 1/2 cup | 118ml | Peanuts |
| 1/2 cup | 73g / 2.6oz | Prunes - pitted, chopped |
| 1/3 cup | 53g / 1.9oz | Raisins |
| 2 | Cinnamon sticks - 2" long | |
| 1 teaspoon | 5ml | Coriander seed |
| 1 teaspoon | 5ml | Anise seed |
| Assembling The Mole | ||
| 2 cups | 474ml | Chicken broth - reg strength |
| 4 oz | 113g | Mexican chocolate** |
* 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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