Oaxacan-Style Mole

Name: Oaxacan-Style Mole
Yield: 3.0
Ingredients: 8.0 ounce Ancho Chiles Stems And Tops Removed; 8.0 ounce Guajillo Chiles Stems And Tops Removed; 12.0 Whole Black Peppercorns; 6.0 Whole; 2.0 Inch Ceylon Cinnamon Or Substitute Ground Cinnamon; 2.0 tablespoon Mexican Oregano; 0.5 To Lard; 0.5 cup Sesame Seeds; 0.5 cup Dry Roasted Unsalted Peanuts; 0.5 cup Slivered Almonds; 0.5 cup Walnut Or Pecan Meats; 0.5 cup Golden Raisins; 1.0 cup Pitted Prunes Sliced; 1.0 cup Pitted Dried Apricots Sliced; 1.0 To Sherry Heated; 1.0 Large Very Ripe Plantain; 2.0 tablespoon Butter Or Lard; 0.5 head Garlic Unpeeled; 1.0 Large Onion Unpeeled; 1.0 pound Firm Ripe Tomatoes; 0.25 pound Tomatillos; 4.0 To Chicken Stock Or As Necessary; 1.0 Tablet Mexican Chocolate

Oaxacan-Style Mole — a community recipe on Potlikkr.

🍽 Serves 3.0

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Ingredients

8.0 oz Ancho Chiles Stems And Tops Removed
8.0 oz Guajillo Chiles Stems And Tops Removed
12.0 Whole Black Peppercorns
6.0 Whole

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Method (preview)

1
griddle or cast-iron skillet over high heat until a drop of water
2
sizzles on contact. Briefly toast chiles, a few at a time, on

griddle, turning once or twice, until their aroma is released. Do

Cook this tonight? 👨‍🍳

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