Recipe - Mole Puebla Style

FOR THE SPICES
2 cup TO 3 cups lard
2 One half White onions; halved plus
1 White onion; roasted and
coarsely chopped
8 Cloves garlic, whole, plus
1 Head garlic; roasted and
peeled
3 Tomatoes; roasted
10 Tomatillos; roasted
Three fourths cup Sesame seeds
Three fourths cup Raw almonds
Three fourths cup Raw peanuts
Three fourths cup Raisins
1 cup Prunes; pitted
1 One half Ripe plains; peeled and
cut or sliced up 1/4inch thick
1 teaspoon Coriander seed
1 teaspoon Anise
2 Sticks cinnamon;ea 2"or21/2
1 Stale croissant; in pieces
2 Tortillas; charred & in pcs
1 One half qt Hot chicken broth
2 Slices white onion
;Salt to taste

FOR THE CHILES
30 Chiles mulatos
16 Chiles anchos
6 Long chiles pasillas
1 Chile chipotle
1 One half White onions; cut or sliced up
6 Cloves garlic; whole
;Salt to tast
8 ounce Mexican chocolate tablets
9conatining cinnamon,
in pieces
One fourth cup Sugar
2 qt To 2 One half qts hot chicken
broth

FOR THE CHICKEN
5 qt Water
6 Chicken thighs
12 Chicken breasts; halved OR
2 Turkeys, 10 pound ea, in pieces
2 lg White onions; halved
1 Head garlic; halved
3 Carrots; peeled
One half Rib celery
6 Bay leaves
;Salt to taste

FOR THE GARNISH
2 cup Sesame seeds; toasted

Seeded, deveined, roasted or lightly fried, and soaked. Reserve some of
the soaking water or water/vinegar mixture.

Prepare the spices: Heat a little lard in a large, deep saucepan. Fry
halved onion until transparent and lightly browned. Add garlic cloves, and
brown. Remove garlic. Reserve. Add more lard, and fry sesame seeds,
almonds, peanuts, raisins, prunes, plantains, coriander seed, anise, and
cinnamon. Remove. Drain all fried ingredients on paper towels. Put fried
ingredients, croissant, tortillas, and broth in a blender or food
processor, and blend thoroughly. It will be necessary to blend in batches.
Heat remaining lard, and brown onion slices. Add blended ingredients
and salt. Simmer over low heat for 1 hour, stirring occasionally.
Meanwhile, prepare the chiles: Blend chiles mulatos, anchos, pasillas,
and chipotle in a blender or food processor with onion, garlic, and a
little reserved soaking water. Salt. Strain chile mixture, and gruadually
stir into the simmering spice mixture, waiting about 10 minutes between
each addition. Continue to heat mole, stirring occasionally. Add chocolate
and sugar. Add salt if necessary.
Simmer mole for 2 to 3 hours. Cover saucepan with lid or aluminum foil
to avoid splattering. The mole also can be prepared outdoors on a brazier
to avoid splattering or over firewood, which gives the sauce a rustic
flavor. Add broth until the mole is slightly thick. The mole is ready when
it is very thick, with a thick top layer of fat. Taste, and add more salt
if necessary.
Prepare the chicken: Heat water in a large stock pot. Add chicken,
onions, garlic, carrots, celery, bay leaves, and salt. Cook over low heat
for 30 minutes. Cool chicken in broth. Then add chicken pieces to the
mole sauce, and cook for 30 minutes.
Serve mole, garnished with toasted sesame seeds, from a clay pot, or
serve on individual plates, sprinkling sesame seeds over the molecovered
chicken. This dish often is served with red rice, frijoles de oila, and
freshly made tortillas.
This mole recipe will yild more sauce than necessary for one meal. Use
extra sauce to accent fried or poached eggs or in stuffings for enmoladas,
molechicken pie, or chicken crepes with cheese and cream. It is an
excellent complement to rice. The mole sauce freezes well.

from "The Taste of Mexico" by Patricia Quintana, ISBN #0914434893

typed and posted by teri chesser 2/96
Posted to MMRecipes Digest V4 #032 by BobbieB1@aol.com on Jan 31, 1997.