Mole Pablano Recipe - Cooking Index
|1/2 lb||227g / 8oz||Mulato chiles - dried|
|1/4 lb||113g / 4oz||Ancho chiles - dried|
|2 oz||56g||Pasilla chiles - dried|
|1||Chipotle chile - dried|
|2||Onions - large, quartered|
|1||Tomato - medium-size|
|1/2 lb||227g / 8oz||Tomatillos - husked/rinsed|
|1||Garlic head - medium*|
|2||Corn tortillas - (7")|
|Seasonings & Thickeners|
|1/2 cup||118ml||Sesame seed|
|2 tablespoons||30ml||Salad oil|
|1||Plantain - sm, peeled/chopped|
|1/2 cup||46g / 1.6oz||Dry-roasted almonds|
|1/2 cup||73g / 2.6oz||Prunes - pitted, chopped|
|1/3 cup||53g / 1.9oz||Raisins|
|2||Cinnamon sticks - 2" long|
|1 teaspoon||5ml||Coriander seed|
|1 teaspoon||5ml||Anise seed|
|Assembling The Mole|
|2 cups||474ml||Chicken broth - reg strength|
|4 oz||113g||Mexican chocolate**|
* cut in half horizontally
** or 4 oz. semisweet chocolate and 1/2 teaspoon ground cinnamon
***ROASTING THE CHILES ***
1. Lay dried mulato, ancho, pasilla, and chipotle chiles in a single layer in 10x15" pans. Bake in a 300'F. oven until chiles smell lightly toasted and are flexible, 5-8 minutes. While they are still warm, discard stems and shake out seeds.
2. Rinse chiles and put in a large bowl, add 8 cups boiling water. Let stand until soft, 20-30 minutes. Drain, save liquid. Smoothly puree chiles, 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 ***
1. In a 10x15" 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.
2. Smoothly puree mixture in a food processor or blender, add a total of 1 cup reserved chile-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 ***
1. In a 10x12" frying pan over medium heat, stir sesame seed until toasted, about 4 minutes, set aside.
2. To pan, add oil, plantain, almonds, peanuts, prunes, raisins, cinnamon, coriander, and anise. Stir often over medium heat until mixture is richly browned, 10-15 minutes. Smoothly puree mixture and sesame seed in a food processor or blender. Add remaining chile-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 ***
1. In a 5-6 quart pan, mix chiles, vegetables, seasonings and thickeners, and broth. Bring to a simmer on medium heat, cover and simmer to blend flavors, about 2 hours, stirring often.
2. Chop chocolate, mix with sauce until melted. Use mole as suggested, following, or chill airtight up to 1 week or freeze up to 3 months.
Recipe from Josefina Howard, Proprietor; Rosa Mexicano; 1063
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