INGREDIENTS

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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