Back to 4 servings 100 g mulato chillies 70 g ancho chillies 50 g pasilla chillies 1 inch cinnamon stick 1 tbsp whole garam masala 0.25 tsp aniseed (optional) 3 tbsp sunflower oil 0.5 medium onion, sliced 4 garlic cloves, peeled 2 tbsp raisins 2 tbsp ground almonds, or 10 whole almonds 3 tbsp white sesame seeds 75 g breadcrumbs or white bread 1 medium tomato, quartered 120 g dark chocolate (54% cocoa solids) 100 g caster sugar or dark brown sugar 3 tsp salt 750 ml chicken stock 3 tbsp sunflower oil 1 large chicken, jointed 0.333 mole sauce 280 ml chicken stock White sesame seeds, to garnish Cooked rice, to serve
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1 Step 1: Cut a slit down the side of each chilli - mulato, ancho and pasilla - to remove the seeds and reserve 1 tbsp. Discard the stems and remaining seeds.2 Step 2: Heat a dry skillet. Sear the chillies one at a time, skin-side-down for 10-15 seconds until the surface starts to bubble or blister but doesn't burn.3 Step 3: Pour boiling water over the chillies, and cover with a small plate to keep them submerged. Leave to soak for 1 hour.4 Step 4: Grind the spices in a spice grinder or pestle and mortar. Set aside.5 Step 5: Heat the oil in a skillet until smoking. Add the onion and garlic. Fry until browning at the edges, and remove to a mixing bowl - leaving much of the oil in the pan.6 Step 6: Fry the raisins for 20-30 seconds until puffed up. Lift out with a slotted spoon, and add to the mixing bowl with the onion and garlic.7 Step 7: Fry together the ground almonds, sesame seeds, and breadcrumbs until toasted. They will absorb all the remaining oil. Pour into the mixing bowl.8 Step 8: Wipe out the pan, and dry toast the spices for 10-15 seconds, and add to the mixing bowl. Finally toast the 1tbsp reserved chilli seeds, and add to the mixing bowl.9 Step 9: Drain the soaked chillies, and add half to a blender along with half the onion, garlic, breadcrumb mixture and half of the stock, sugar, chocolate and salt. Blend until smooth.10 Step 10: Pour into a bowl, and blend the remaining chillies, breadcrumb mixture, stock, sugar and salt. Combine the two blends together. You will have around 2 litres of paste, with the consistency of a thick yoghurt.getsaucepan.com/r/2742a2e8-5298-4c45-b5f0-f2a845ad614e · Original: https://www.souschef.co.uk/blogs/the-bureau-of-taste/mole-poblano
