Mole Poblano
2 dried ancho chiles
4 dried mulatto chiles
3 dried pasilla chiles
3 tablespoons vegetable oil
About 3/4 cup water
1 onion, coarsely chopped
2 garlic cloves
1 small tomato, peeled
1 tablespoon vegetable oil
1/2 slice white bread
1/2 corn tortilla
2 tablespoons blanched almonds
2 tablespoons toasted sesame seeds
2 tablespoons raisins, softened in hot water, drained
2 whole cloves
3 peppercorns
1/4 teaspoon anise seeds
1/4 teaspoon ground cinnamon
2 tablespoons vegetable oil
4 cups chicken broth
2 oz. Mexican chocolate OR 2 oz. semisweet chocolate, 4 teaspoons
sugar, 1/8 teaspoon cinnamon and 2?3
drops vanilla extract
1 tablespoon sugar
Salt
Rinse chiles; pat dry with paper towels. Heat 3 tablespoons oil in a large
pot or Dutch oven. Add chiles. Fry 5 minutes, turning constantly. Drain on
paper towels. Process chiles and about 3/4 cup water in a blender until
pureed, adding more water if needed. Press through a sieve to eliminate
peel. Process onion, garlic and tomato in blender until smooth. Heat 1
tablespoon oil in the same pot or Dutch oven. Stir bread, tortilla and
almonds in oil until browned, but not burned. Add bread mixture, sesame
seeds, raisins, cloves, peppercorns, anise seeds and cinnamon to onion
mixture. Process until pureed, adding about 2 tablespoons water. Heat 2
tablespoons oil in a clean pot or Dutch oven. Add pureed onion mixture.
Stir
over medium heat 10 minutes. Add chile puree. Cook and stir 5 minutes.
Gradually stir in 4 cups chicken broth. Stir in chocolate and sugar until
dissolved. Add salt to taste. Cover and simmer 1 hour 45 minutes. Uncover
and cook 30 minutes longer or until thickened slightly. Use immediately or
refrigerate.
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