Mole Poblano (Mole From Puebla)

Ready in 1h

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1/2 lb Sugar
1 oz Chipotle chiles
10 Tortillas; burnt to black
8 lb Plantains; very ripe (black)
25 Black peppercorns
2 oz Ancho chiles
4 oz Pasilla chiles
1 lb Almonds; blanched
2 lb Sesame seeds
4 heads Garlic
1 lb Peanuts; shelled and skinned
1 tb Fennel seeds
4 lb Raisins
1 8" piece canela; or cinnamon
1 c Vegetable oil
3 Cloves
7 tablets Mexican chocolate

Original recipe makes 1



Stem, seed and devein the chiles. Put 1/2 cup of oil in a skillet and brown the chiles uniformly. Remove from the oil with a slotted spoon and put the chiles in a large bowl or stockpot. Slice the plantains into large slices and cook in the same oil until they are light brown, then put them in the bowl with the chiles. Fry the almonds, raisins, peanuts, sesame seeds, and garlic separately in the oil, adding more oil if necessary. Add all to the bowl. Mix the fennel seeds, canela, cloves, chocolate, tortillas, peppercorns, and sugar. Blend the mixture in a blender, in batches, adding a little water at a time until all the ingredients are blended. Pour the blender ingredients into the bowl and mix. To make the paste, add a few cups of the mixture to the blender and puree with a little water until it is the consistency of peanut butter. Empty into another large bowl or pot. Continue pureeing a few cups at a time. Heat 1/4 cup of oil in a large, deep pot and fry the paste for 15 minutes. CAUTION: The paste splatters, so fry carefully! Reduce the heat and simmer at the very lowest possible heat for 3 hours, stirring occasionally. Mole paste is traditionally served diluted with broth as a sauce over chicken and/or rice. [ SOURCE 1998-Ap ] >>Hanneman/Buster Notes: As written, starting with 8-lbs of plantains, this recipe makes 20 lbs. of paste, which can be refrigerated for months or frozen. Mole sauce with chocolate, cinammon, almonds, etc. Recipe by: A Cooks Tour of Mexico by Nancy Zaslavsky Posted to MC-Recipe Digest by KitPATh on Apr 17, 1998

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