Mole~ Puebla Style

* Exported from MasterCook *

MOLE~ PUEBLA STYLE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Mexican Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FOR THE SPICES-----
2 c TO 3 cups lard
2 1/2 White onions -- halved plus
1 White onion -- roasted and
- coarsely chopped
8 Cloves garlic, whole, plus
1 Head garlic -- roasted and
- peeled
3 Tomatoes -- roasted
10 Tomatillos -- roasted
3/4 c Sesame seeds
3/4 c Raw almonds
3/4 c Raw peanuts
3/4 c Raisins
1 c Prunes -- pitted
1 1/2 Ripe plains -- peeled and
- sliced 1/4-inch thick
1 t Coriander seed
1 t Anise
2 Sticks cinnamon -- ea 2"or2-1/2
1 Stale croissant -- in pieces
2 Tortillas -- charred & in pcs
1 1/2 qt Hot chicken broth
2 Slices white onion
-- Salt to taste
-----FOR THE CHILES-----
30 Chiles mulatos
16 Chiles anchos
6 Long chiles pasillas
1 Chile chipotle
1 1/2 White onions -- sliced
6 Cloves garlic -- whole
-- Salt to tast
8 oz Mexican chocolate tablets
- 9conatining cinnamon,
- in pieces
1/4 c Sugar
2 qt To 2 1/2 qts hot chicken
- broth
-----FOR THE CHICKEN-----
5 qt Water
6 Chicken thighs
12 Chicken breasts -- halved OR
2 Turkeys, 10 lb ea, in pieces
2 lg White onions -- halved
1 Head garlic -- halved
3 Carrots -- peeled
1/2 Rib celery
6 Bay leaves
-- Salt to taste
-----FOR THE GARNISH-----
2 c Sesame seeds -- toasted

Seeded, deveined, roasted or lightly fried, and
soaked. Reserve some of the soaking water or
water/vinegar mixture.

Prepare the spices: Heat a little lard in a large,
deep saucepan. Fry halved onion until transparent and
lightly browned. Add garlic cloves, and brown.
Remove garlic. Reserve. Add more lard, and fry
sesame seeds, almonds, peanuts, raisins, prunes,
plantains, coriander seed, anise, and cinnamon.
Remove. Drain all fried ingredients on paper towels.
Put fried ingredients, croissant, tortillas, and broth
in a blender or food processor, and blend thoroughly.
It will be necessary to blend in batches.
Heat remaining lard, and brown onion slices. Add
blended ingredients and salt. Simmer over low heat
for 1 hour, stirring occasionally.
Meanwhile, prepare the chiles: Blend chiles
mulatos, anchos, pasillas, and chipotle in a blender
or food processor with onion, garlic, and a little
reserved soaking water. Salt. Strain chile mixture,
and gruadually stir into the simmering spice mixture,
waiting about 10 minutes between each addition.
Continue to heat mole, stirring occasionally. Add
chocolate and sugar. Add salt if necessary.
Simmer mole for 2 to 3 hours. Cover saucepan with
lid or aluminum foil to avoid splattering. The mole
also can be prepared outdoors on a brazier to avoid
splattering or over firewood, which gives the sauce a
rustic flavor. Add broth until the mole is slightly
thick. The mole is ready when it is very thick, with a
thick top layer of fat. Taste, and add more salt if
necessary.
Prepare the chicken: Heat water in a large stock
pot. Add chicken, onions, garlic, carrots, celery,
bay leaves, and salt. Cook over low heat for 30
minutes. Cool chicken in broth. Then add chicken
pieces to the mole sauce, and cook for 30 minutes.
Serve mole, garnished with toasted sesame seeds,
from a clay pot, or serve on individual plates,
sprinkling sesame seeds over the mole-covered chicken.
This dish often is served with red rice, frijoles de
oila, and freshly made tortillas.
This mole recipe will yild more sauce than
necessary for one meal. Use extra sauce to accent
fried or poached eggs or in stuffings for enmoladas,
mole-chicken pie, or chicken crepes with cheese and
cream. It is an excellent complement to rice. The
mole sauce freezes well.

from "The Taste of Mexico" by Patricia Quintana, ISBN
#0-914434-89-3

typed and posted by teri chesser 2/96



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