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Mole Poblano 03

Mole Poblano 03 comes together with Salad Oil and Chicken Broth. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 2 cup

Method (preview)

1. 1

   Lay dried mulato, ancho, pasilla, and chipotle chilies in a single layer in 10x15" pans.

2. 2

   Bake in a 300'F. oven until chilies smell lightly toasted and are flexible, 5-8 minutes.

3. 3

   While they are still warm, discard stems and shake out seeds.

4. 4

   Rinse chilies and put in a large bowl; add 8 cups boiling water.

5. 5

   Let stand until soft, 20-30 minutes. Drain; save liquid. Smoothly puree chilies, a portion at a time, in food processor or blender.

6. 6

   Add a total 2 cups reserved liquid. Rub firmly through fine strainer into a bowl; discard residue.

7. 7

   In a 10x15" pan, combine onions, tomato, tomatillos, garlic (cut side down), and tortillas.

8. 8

   Bake in a 450F. oven, turning occasionally, until the vegetables and tortillas have dark brown spots or edges.

9. 9

   Let cool. Pull off vegetable skins and discard.

10. 10

    Smoothly puree mixture in a food processor or blender; add a total of 1 cup reserved chili-soaking liquid.

11. 11

    Rub firmly through fine strainer into a bowl; discard residue.

12. 12

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

13. 13

    To pan, add oil, plantain, almonds, peanuts, prunes, raisins, cinnamon, coriander, and anise.

14. 14

    Stir often over medium heat until mixture is richly browned, 10-15 minutes.

15. 15

    Add remaining chili-soaking liquid.

16. 16

    In a 5-6 quart pan, mix chilies, vegetables, seasonings and thickeners, and broth.

17. 17

    Bring to a simmer on medium heat; cover and simmer to blend flavors, about 2 hours, stirring often.

18. 18

    Chop chocolate; mix with sauce until melted.

19. 19

    Use mole as suggested, following; or chill airtight up to 1 week or freeze up to 3 months.