INGREDIENTS

INSTRUCTIONS

FOR THE SPICES
FOR THE CHILES
FOR THE CHICKEN
FOR THE GARNISH
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.

A Message from our Provider:

“Famous last words: I did it my way”