Mole Pueblano

INGREDIENTS

INSTRUCTIONS

chiles mulatos 4 chiles anchos 4 chiles guajillos 4 chiles pasillas  2
cups whole tomatoes 1 large onion 4 garlic cloves 1/2 cup almonds 1
plaintain banana 1/2 cup peanuts 1 piece toasted bread 2 corn
tortillas 1 tablet abuelita chocolate 1/8 cup sesame seeds Oil for
frying  De-vein chiles and remove seeds. Peel onion and cut in
quarters. Cut  plaintain banana in 1/4 inch pieces. Heat 1/4 inch of
oil in a pan  and fry all ingredients in batches, starting with the
chiles and  ending with the nuts, tomatoes and chocolate. As you fry
all the  ingredients, set them aside. Puree them in a blender, thinning
them  with chicken broth. Consistency should be fairly thick, but just
thin  enough to blend to a smooth sauce. Cook over low flame for two
hours,  or until Mole turns a dark reddish brown colour. Serve over
chicken  or turkey, accompanied by Mexican rice and corn tortillas.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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