Ingredients
Chiles
- 1 cup lard or canola oil
- 8 dried mulato chiles, stemmed, seeds and membranes removed
- 6 dried pasilla chiles, stemmed, seeds and membranes removed
- 5 dried ancho chile, stemmed, seeds and membranes removed
Nuts and seeds
- 1 tablespoon canola oil
- 1/2 cup whole almonds
- 1/4 cup pecans
- 1 tablespoon unsalted roasted peanuts
- 1/4 cup shelled pepitas
- 3 tablespoons sesame seeds
Fruits
- 1/4 cup canola oil
- 1 large ripe dark-skinned plantain, peeled, thickly sliced
- 1 pound tomatillos, husked, rinsed, coarsely chopped
- 1 pound plum tomatoes, coarsely chopped
- 2/3 cup raisins flavorings
- 1 large white onion, peeled, cut into 8 wedges
- 12 large garlic cloves, unpeeled
- 5 whole cloves
- 1 teaspoon whole black peppercorns
- 5 whole allspice berries
- 1 teaspoon cumin seeds
- 1/2 teaspoon aniseed
- 1 1-inch piece canela* or cinnamon stick
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon fine sea salt
Thickeners
- 3 tablespoons canola oil
- 1 3x2x1-inch bread slice from firm French roll
- 3 5- to 6-inch-diameter corn tortillas, coarsely chopped
- 6 ounces Mexican chocolate, chopped
- 1/2 cup chopped piloncillo** or (packed) dark brown sugar
- 2 cups (about) low-salt chicken broth (if necessary)
Description
Mole Poblano Mole Is Very Time-consuming To Make, But You Can Begin Up To Three Days Ahead. The Results Are Well Worth The Effort. In Mexico,...
Epicurious
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