Back to 5 servings 5 oz pasilla chiles 5 oz ancho chiles 4 oz mulato chiles 1 chipotle chile 1 one-inch Ceylon cinnamon stick ), (canela 0.25 tsp whole cloves 0.5 tsp anise seeds 2 tsp black peppercorns 1 tsp coriander seeds 0.5 tsp cumin seeds 0.333 cup whole almonds ), (about 1½ ounces 2.5 tbsp sesame seeds ), (about ¼ ounce 1 slice from a baguette or 1 slice of sandwich bread ), (about ¼ ounce half a store-bought corn tortilla 2 medium plum tomatoes ), (about 6 ounces 1 small white onion, (about 5 ounces, unpeeled ) 6 garlic cloves, unpeeled 0.5 cup dark raisins 2 cup freshly rendered lard or fruity extra-virgin olive oil 3 oz grated brown loaf sugar, (about ½ cup, muscovado sugar, or packed dark-brown sugar ) 3.5 oz chocolate, preferably a dark premium chocolate with at least 50 percent cacao content, coarsely chopped 1 tbsp salt, or to taste
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1 Step 1: Stem and seed the chiles, reserving two tablespoons of the seeds (except those of the chipotle).2 Step 2: Heat a comal or griddle over medium heat until a drop of water evaporates on contact.3 Step 3: Working in 4 or 5 batches, add the chiles and roast, pressing with a spatula, until fragrant, less than 1 minute on each side.4 Step 4: As they are done, place them in a large bowl. (Leave the griddle on the burner over low heat.)5 Step 5: Cover the chiles with 5 cups hot water and let sit until softened, 20 to 30 minutes.6 Step 6: Drain, reserving the soaking liquid.7 Step 7: Place the reserved chile seeds on the griddle and roast, stirring occasionally, until very dark. Set aside.8 Step 8: Working in batches, place the chiles in a blender or food processor with 1 cup (or as needed) of the reserved liquid and process to a smooth purée. Pour into a bowl and set aside.9 Step 9: Place the cinnamon, cloves, anise seeds, peppercorns, and coriander and cumin seeds on the griddle and roast, stirring, until fragrant, about 2 minutes. Remove at once.10 Step 10: Grind to a fine powder in a spice or coffee grinder and set aside.11 Step 11: Place the almonds on the griddle and roast, stirring, until golden, about 2 minutes. Do not scorch. Set aside.12 Step 12: Add the sesame seeds to the griddle and roast, stirring constantly, until they start to pop, about 1 minute. Remove at once.13 Step 13: Place the nuts and seeds in a small food processor or spice grinder, add the reserved roasted chile seeds, and process to a coarse powder. Set aside.14 Step 14: Place the bread slice and tortilla half on the griddle and toast until the bread is golden on both sides and the tortilla is brittle, about 2 minutes. Set aside.15 Step 15: Working in batches, place the tomatoes, onion, and garlic on the griddle and roast, turning occasionally, until the tomatoes and onion are blackened and the garlic is dark and soft to the touch, about 7 minutes. Remove from the griddle.16 Step 16: When the vegetables are cool enough to handle, peel the onion and garlic, remove the most charred bits of the tomato skins, and set aside.17 Step 17: Place the raisins in a small bowl and cover with ½ cup of the reserved chile liquid. Set aside.18 Step 18: Place the tomatoes, onion, and garlic in a food processor or blender with the ground spices, the nuts and seeds, the bread and tortilla, and the raisins and their chile liquid (the liquid helps the action of the blades). Process to a fine paste.19 Step 19: Scoop out into a bowl.20 Step 20: Now you are ready to assemble the mole. Heat the lard or olive oil over medium heat until fragrant and pour in the chile purée. It will splatter vigorously, so be careful.21 Step 21: Simmer, stirring frequently, for 20 minutes or until the fat begins to separate from the solids and sizzle.22 Step 22: Stir in the vegetable purée and cook, stirring to mix well, for about 25 minutes, until the fat again begins to separate from the solids and sizzle and the sauce thickens to the point where you see the bottom of the pot as you move the spoon.23 Step 23: Add the sugar and stir to dissolve.24 Step 24: Add the chocolate and cook, stirring, until it is melted, about 2 minutes. Taste for sweetness and add more sugar if needed.25 Step 25: Season with salt.26 Step 26: Force the purée through a fine-mesh sieve or chinois into a bowl, using a pestle or a wooden spoon.getsaucepan.com/r/1791f406-cdd0-4054-a862-0b4ab8a77e2d · Original: https://www.texasmonthly.com/recipe/mole-poblano/
