Mole Poblano

Name: Mole Poblano
Yield: 8 servings
Ingredients: 5 dried ancho chiles; 4 dried pasilla chiles; 4 tomatillos; 1 large white onion; 5 cloves garlic; 0.33 cup sliced almonds; 0.33 cup raisins; 2 Tbs sesame seeds; 2 corn tortillas; 0.33 cup lard; 1 stick Mexican cinnamon; 4 whole cloves; 3 cups chicken stock; 2 oz Mexican chocolate; 2 tsp kosher salt

👥 8 servings

🗣️ English (detected)

category: Sauces & Gravies

counters: Taquería

aka: mole, mole sauce, pollo en mole

pairs-with: corn-tortillas, mexican-red-rice

slack: unforgiving — a chile taken to smoke is bitter through the whole pot, and forty-five minutes of simmering only spreads it further

step: simmer 45 min

#chiles #chocolate #mexican #chicken #stovetop

From: John Chen's Tabular Recipes

🥘 Ingredients

dried ancho chiles 5
dried pasilla chiles 4
tomatillos 4
white onion 1 large
garlic 5 cloves
sliced almonds 0.33 cup
raisins 0.33 cup
sesame seeds 2 Tbs
corn tortillas 2
lard 0.33 cup
Mexican cinnamon 1 stick
whole cloves 4
chicken stock 3 cups
Mexican chocolate 2 oz
kosher salt 2 tsp

🍳 Cookware

comal
comal
sieve

1

Toast dried ancho chiles and dried pasilla chiles in a dry comal for 1 min a side, then soak in hot water for 20 min .
2

Char tomatillos on a dry comal for 10 min , turning until blackened in spots and slumped.
3

Fry white onion , garlic , sliced almonds , raisins , sesame seeds , and corn tortillas in lard over medium heat for 8 min , until golden.
4

Toast Mexican cinnamon and whole cloves in @&( timer for 1 min .
5

Blend @&( timer with @&( timer , @&( timer , and chicken stock until completely smooth, then push through a sieve .
6

Simmer @&( timer with Mexican chocolate and kosher salt for 45 min , stirring often.

Actions

📥 Download .cook File 🔗 View Original

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