1 tomato, 1 onion, 2 carrots, 1 mature plantain, 1 head of garlic
50 grams animal crackers or old bread
4 ancho chilis, 4 pasilla chilis, 4 mulato chilis
100 grams each- almonds, peanuts, pumpkin and sesame seeds
100 grams each- cocoa beans, raisins
1 Tbl each black pepper, coriander seeds, anis, cumin
5 cm cinnamon sticks and a few cloves
sugar, salt, vegetable oil 20 cl
piece of chicken with bone per person
1 cup rice
tortillas
Instructions
Boil chicken in water for 30 min. Optional to add mirepoix (carrot,
celery, garlic, and onion ) for flavor
For the rice- rinse rice in water until it becomes white. Dice onion -
keep 1/3 for the rice and 1/3 for the mole. Peel carrots and cut in dice
for the rice, chop 2 cloves garlic. Strain rice. In a pot, add some oil
and fry the rice with the carrots, garlic and onions for about 5
minutes. Add 2 c chicken stock, 1Tbl of salt, and cover pot. Cook for
about 15 minutes until rice is cooked.
Mole- Take out the seeds and stem from the chilis. In 2 Tbl oil, fry the
almonds, peanuts, raisins (until they inflate), pumpkin seeds - adding
oil if necessary. Fry the chilis, one by one until they change color
slightly. Add stock or water to the chilis to soften them up. Cut
plantain in thick slices and fry. Finally fry the onions, garlic, tomato
and spices.
Burn a tortilla directly on the stove, fry sesame seeds until they jump,
roast and peel cacao beans. Grind everything together, from hardest
to easiest, creating a mole paste. Mix everything well, adding sugar
and salt to taste. Add stock or water to to reach best texture. Serve
over chicken (or whatever) and decorate with roasted sesame seeds.
Originally Submitted
12/3/2017
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