Authentic Mole Poblano
- Womenscorner Desk
- October 3, 2020
Ingredients :
- 1/4 cup vegetable oil
- 12 Ancho chiles
- 12 Pasilla chiles
- 1/4 cup garlic
- 1 cup raisins
- 1/2 cup pistachios
- 1/2 cup pepitas
- 1/4 cup sesame seeds
- 1 cup water
- 1 tortilla
- 1 tablespoon ground cumin
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1/4 cup masa
- 1/4 cup brown sugar
- 1 tablet Mexican chocolate
- 2 tablespoons cocoa powder
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- 2 tablespoons black pepper
- 2 tablespoon salt
Method : Heat the oil during a stock pot until it just starts to smoke. Toast the chiles within the hot oil no quite a couple of seconds, careful to not burn them or toast them too dark. Remove chiles from the oil, then add garlic and raisins. Sauté garlic and raisins (while stirring) for 1 to 2 minutes then remove the pot from the warmth and put aside .
Place the chiles during a saucepan with water to hide . Heat to a boil, then lower the warmth to a simmer. Lower alittle lid or plate with a weight thereon to stay the chiles submerged during the cooking process. Simmer the chiles for 20 more minutes, then remove from heat. Drain, and take away stems and seeds. Place the chiles in batches into the blender with enough water to hide , plus 2-inches more.
Add the raisins and garlic to the blender and puree with the chiles on low speed for 30 seconds, then blend on high until smooth. (This may take several minutes with incremental additions of water until the puree is smooth and creamy.). Pour the chile puree into a mesh strainer to half-filled. employing a flexible spatula, scrape inside the strainer to maneuver the sauce through. you'll got to smack the strainer to urge out all the sauce, but careful to not dump seeds and skins into the sauce.
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Pre-heat oven to 325 F. Lay the pistachios, pepitas (pumpkin seeds), and sesame on a baking sheet and toast within the oven 8 to 10 minutes, until the aroma of the seeds has been released. lookout to not burn the seeds or the sauce are going to be bitter. Allow them to chill .
Finely grind the seed mixture during a coffee/spice grinder in small batches. In a blender, combine the ground-seed mix with 1 cup water, 1 cup chile puree, tortilla, cumin, clove, cinnamon, and masa. Blend on low, then high speed until smooth. Slowly add the remainder of the chile puree and still blend until smooth.
In the stock pot with the oil, reheat the oil then add the chile mixture, sugar , Mexican chocolate, and chocolate . bring back a simmer, stirring well with a whisk to mix. Continue to simmer on low heat for 20 minutes, then taste. (You can simmer longer for a thicker mole.) Add salt to taste. Use with chicken, duck, or quail and enjoy!
