|Name:||Mole Poblano||Contributor:||Leigh Ann Hussey|
|Description:||Mole sauce suitable for turkey||Posted:||1998-07-08|
|Key words:||mole, sauce||Category:||Sauces|
|Ingredients:||from _The Whole Chile Pepper Book_, by Dave DeWitt and Nancy Gerlach [with my comments in brackets]
4 dried Pasilla, stems and seeds removed
4 dried red New Mexico chiles, stems and seeds removed
1 medium onion, chopped
2 cloves garlic, chopped
2 medium tomatoes, peeled and seeds removed, chopped [I don't bother]
2 Tbsp sesame seeds [I use pumpkin seeds, cuz it's what the sisters used]
1/2 c almonds [I like pignolas instead]
1/2 corn tortilla, torn into pieces
1/4 c raisins
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground coriander
3 Tbsp shortening or oil
1 c chicken broth
1 oz bitter "Mexican" chocolate (or more to taste) [I just use "Abuelita" chocolate and leave out the cinnamon and cloves]
|Preparation:||Combine chiles, onion, garlic, tomato, 1 Tbsp sesame seeds, almonds, tortilla pieces, raisins, cloves, cinnamon and coriander. Puree small amounts until smooth.
Melt shortening in skillet and saute puree for 10 min, stirring often. Add broth, chocolate, and cook over very low heat for 45 min. Sauce should be thick. Use remaining sesame seeds to garnish.
|Notes:||Mondo yummy. And if you don't want to mess about with making your own, there's a perfectly respectable "mole-in-a-jar" for sale in every place I've ever seen that sells Mexican foodstuffs.
The U Guadalajara "Cocina Mexicana" website now has an English version! Yay! http://mexico.udg.mx/cocina/ingles
(Historic trivia note: it's thought that the first dish to be served in Mole Poblano by the nuns who invented it was, in fact, turkey!)