Mole Pablano
Yield
10 servingsPrep
60 minCook
60 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Roasted chilies | |||
| ½ | pound |
hot chili peppers
mulato, dried |
|
| ¼ | pound |
ancho chilies
dried |
|
| 2 | ounces |
pasilla chiles
dried |
* |
| 1 | each |
chipotle chili peppers
ried |
*
|
| Roasted vegetables | |||
| 2 | each |
onions
large,quartered |
|
| 1 | each |
tomatoes
medium-size |
|
| ½ | pound |
tomatillos
husked/rinsed |
|
| 1 | each |
garlic
head, medium |
|
| 2 | each |
corn tortillas (6-inch)
7 inch |
*
|
| Seasonings and thickeners | |||
| ½ | cup |
sesame seeds
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | each |
small, peeled, chopped |
* |
| ½ | cup |
almonds
dry, roasted |
*
|
| ½ | cup |
peanuts
|
|
| ½ | cup |
prunes
pitted, chopped |
*
|
| ⅓ | cup |
raisins, seedless
|
|
| 2 | each |
cinnamon sticks
2 inches long |
*
|
| 1 | teaspoon |
coriander seeds
|
|
| 1 | teaspoon |
star anise
|
|
| 2 | cups |
chicken broth
regular strength |
|
| 4 | ounces |
semi-sweet chocolate
mexican, cut in half horizontally, or semisweet chocolate with 1/2 teaspoon cinnamon, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Roasted chilies | |||
| 226.8 | g |
hot chili peppers
mulato, dried |
|
| 113.4 | g |
ancho chilies
dried |
|
| 57.8 | ml/g |
pasilla chiles
dried |
* |
| 1 | each |
chipotle chili peppers
ried |
*
|
| Roasted vegetables | |||
| 2 | each |
onions
large,quartered |
|
| 1 | each |
tomatoes
medium-size |
|
| 226.8 | g |
tomatillos
husked/rinsed |
|
| 1 | each |
garlic
head, medium |
|
| 2 | each |
corn tortillas (6-inch)
7 inch |
*
|
| Seasonings and thickeners | |||
| 118 | ml |
sesame seeds
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
small, peeled, chopped |
* |
| 118 | ml |
almonds
dry, roasted |
*
|
| 118 | ml |
peanuts
|
|
| 118 | ml |
prunes
pitted, chopped |
*
|
| 79 | ml |
raisins, seedless
|
|
| 2 | each |
cinnamon sticks
2 inches long |
*
|
| 5 | ml |
coriander seeds
|
|
| 5 | ml |
star anise
|
|
| 473 | ml |
chicken broth
regular strength |
|
| 115.6 | ml/g |
semi-sweet chocolate
mexican, cut in half horizontally, or semisweet chocolate with 1/2 teaspoon cinnamon, null, null |
|
Directions
**ROASTING THE CHILIES **
- Lay dried mulato, ancho, pasilla, and chipotle chilies in a single layer in 10x15 inch pans.
Bake in a 300 F oven until chilies smell lightly toasted and are flexible, 5 to 8 minutes.
While they are still warm, discard stems and shake out seeds.
- Rinse chilies and put in a large bowl; add 8 cups boiling water.
Let stand until soft, 20 to 30 minutes.
Drain; save liquid. Smoothly purée chilies, a portion at a time, in food processor or blender.
Add a total 2 cups reserved liquid.
(In processor, use a little liquid to get mixture moving; add rest when pureed).
Rub firmly through fine strainer into a bowl; discard residue.
Use, or chill airtight up to 1 day.
*** ROASTING THE VEGETABLES ***
In a 10x15 inch pan, combine onions, tomato, tomatillos, garlic (cut side down), and tortillas.
Bake in a 450 F. oven, turning occasionally until the vegetables and tortillas have dark brown spots or edges.
Let cool.
Pull off vegetable skins and discard.
- Smoothly purée mixture in a food processor or blender; add a total of 1 cup reserved chili-soaking liquid from step 1.
(In processor, use a little liquid to get mixture moving; add rest when pureed.)
Rub firmly through fine strainer into a bowl; discard residue.
Use, or chill airtight up to 1 day.
*** COOKING THE SEASONINGS AND THICKENERS ***
In a 10x12 inch frying pan over medium heat, stir sesame seed until toasted, about 4 minutes; set aside.
- To pan, add oil, plantain, almonds, peanuts, prunes, raisins, Stir often over medium heat until mixture is richly browned, 10- 15 minutes. Smoothly purée mixture and sesame seed in a food processor or blender. Add remaining chili-soaking liquid, from step 1. (In processor, use a little to get moving; add rest when pureed.) Use, or chill airtight up to 1 day. *** ASSEMBLING THE MOLE ***
- In a 5 to 6 quart pan, mix chilies, vegetables, seasonings and thickeners, and broth. Bring to a simmer on medium heat; cover and simmer to blend flavors, about 2 hours, stirring often.
- Chop chocolate; mix with sauce until melted. Use mole as suggested, following; or chill airtight up to 1 week or freeze up to 3 month.
