Mole pablano

10 servings

Ingredients

Quantity Ingredient
½ pounds Mulato chilies,dried
¼ pounds Ancho chilies,dried
2 Onions,large,quartered
1 Tomato,medium-size
½ pounds Tomatillos,husked/rinsed
½ cup Sesame seed
2 tablespoons Salad oil
1 Plantain,sm,peeled/chopped
½ cup Dry-roasted almonds
½ cup Peanuts
2 cups Chicken broth,reg strength
2 ounces Pasilla chilies,dried
1 Chipotle chili,dried
1 Garlic head,medium*
2 Corn tortillas (7\")
½ cup Prunes,pitted,chopped
⅓ cup Raisins
2 Cinnamon sticks,2\" long
1 teaspoon Coriander seed
1 teaspoon Anise seed
4 ounces Mexican chocolate**

Directions

ROASTED CHILIES

ROASTED VEGETABLES

SEASONINGS & THICKENERS

ASSEMBLING THE MOLE

* - cut in half horizontally

** - or 4 oz. semisweet chocolate and ½ teaspoon ground cinnamon ***ROASTING THE CHILIES ***

1. Lay dried mulato, ancho, pasilla, and chipotle chilies in a single layer in 10x15" pans. Bake in a 300'F. oven until chilies smell lightly toasted and are flexible, 5-8 minutes. While they are still warm, discard stems and shake out seeds.

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

Let stand until soft, 20-30 minutes. Drain; save liquid. Smoothly puree chilies, 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 chili-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 chili-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 chilies, 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.

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