| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
Mexican, Sauces |
24 |
Servings |
INGREDIENTS
| 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 |
| 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 |
| 5 |
qt |
Water |
| 6 |
|
Chicken thighs |
| 12 |
|
Chicken breasts, halved OR |
| 2 |
|
Turkeys, 10 lb ea in pieces |
| 2 |
|
White onions, halved |
| 1 |
|
Head garlic, halved |
| 3 |
|
Carrots, peeled |
| 1/2 |
|
Rib celery |
| 6 |
|
Bay leaves |
| 2 |
c |
Sesame seeds, toasted |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V4 #032 by BobbieB1@aol.com
on Jan 31, 1997.
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