This recipe makes 12 servings
|Per 1/3 cup||-|
|total fat||5 g|
|sat. fat||1 g|
An intensely rich and complex sauce of chilies, seeds and chocolate, mole (pronounced moh-lay) sauce is the basis for mole chicken, turkey and cheese enchiladas. This recipe makes enough for two batches of Mole Chicken (see below) plus opportunities to use it to coat fish or pork chops.
- 4 4ancho chilieancho chilies
- 3 3mulato chilichilies
- 3 3pastilla chilipastilla chilies or guajillo chilies
- 3 tbsp 3tbsplard
- 5 cups 5cupsboiling water
- 1/3 cup 1/3cuppepitas, (green pumpkin seeds)
- 1/3 cup 1/3cupslivered almonds
- 2 tbsp 2tbspsesame seeds
- 1 1oniononions, diced
- 2 2cloves garlic, minced
- 1/2 tsp 1/2tspground cinnamon
- 1/4 tsp 1/4tspground coriander
- 1/4 tsp 1/4tspaniseed
- 1/4 tsp 1/4tspcloves
- 1/4 tsp 1/4tsppepper
- 1 6-inch 16-inchcorn tortillas, (or 1/3cup/75mL crushed tortilla chips)
- 5 5plum tomatoplum tomatoes, chopped
- 2 tbsp 2tbspgolden raisingolden raisins
- 2 tsp 2tspsalt
- 1 oz 1ozMexican chocolate or semisweet chocolate, coarsely chopped
Remove seeds and veins from ancho, mulato and pastilla chilies. In large heavy skillet, melt 1 tsp (5mL) of the lard over medium-high heat; fry chilies, turning often, until beginning to blister, about 1 minute. Transfer to large heatproof bowl; cover with boiling water and let stand for 30 minutes. Pour into blender; puree Transfer to bowl. (Do not clean blender)
In dry skillet, toast pepitas and almonds over medium heat, shaking pan often, until golden, about 4 minutes. Transfer to separate bowl. Repeat with sesame seeds, toasting for 2 minutes. Add to pepita mixture. In shallow Dutch oven, melt remaining lard over medium heat; fry onion, garlic, cinnamon, coriander, aniseeds, cloves and pepper, stirring often, until golden brown, about 5 minutes.
Tear tortilla into pieces. Add to Dutch oven along with tomatoes, raisins and pepitas mixture. Fry, stirring often, until tomatoes are softened, about 5 minutes. Stir in chili mixture and salt, and bring to boil. Reduce heat and simmer, uncovered and stirring often, until reduced to 7 cups (1.74 L), about 25 minutes.
Stir in chocolate until melted. Let cool slightly. In batches, puree in blender until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze up to 1 month.)
Sprinkle 4 lbs (2 kg) bone-in chicken pieces with 1/2 tsp (2 mL) salt. In shallow Dutch oven, heat 1 tbsp (15 mL) lard or vegetable oil over medium-high heat; brown chicken, in batches. Drain off fat.
Pour 2 cups (500 mL) Mole Poblano over chicken; bring to boil. Reduce heat, cover and simmer, turning chicken once, until juices run clear when chicken is pierced, about 40 minutes. Sprinkle with 1 tbsp (15 mL) toasted sesame seeds. Makes 6 servings.
Source : Canadian Living Magazine: November 2006