Mole Pablano

Recipe Ingredients

		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**

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:
Recipe from Josefina Howard, Proprietor; Rosa Mexicano; 1063

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.