CraigC
Guru
This recipe only has 27 ingredients!
Recipe courtesy of Chile Pepper Magazine.
Ingredients
1 Whole chicken, cut into 8 pieces
6 Cups chicken stock/broth
5 Ancho Chilis, seeds removed and reserved
5 Guajillo chilis, seeds removed and reserved
4 Pasilla chilis, seeds removed and reserved
4 Mulatto chilis, seeds removed and reserved
2 Chipotle (dried) chilis, seeds removed and reserved
1 Medium white onion, peeled and quartered
6 Garlic cloves, peeled
2 Tbsp almonds
2 Tbsp peanuts
2-4 Tbsp lard
2 tsp raisins
1 slice bread, preferably Challah or egg bread preferably
1 small ripe plantain or banana
1/2 Cup sesame seeds
2 Pecan halves
1 inch cinnamon stick, Mexican preferred
2 Pepper corns
2 Cloves
2 Medium tomatoes, chopped
5 Fresh tomatillos, chopped
1/2 tsp Dried oregano, Mexican preferred
1/2 tsp dried thyme
! Avocado leaf or bay leaf
1 Bar Mexican chocolate (Ibarra preferred) or to taste
Salt to taste
Tortillas for serving
Directions
1) Simmer chicken in broth until tender, about 30 minutes. Remove chicken and keep warm, reserving broth.
2) In a skillet or comal, toast chillis until darkened, but not burnt. Place chilis in a bowl and cover with hot water to soak for 30 minutes. Transfer chilis to a blender or food processor and puree, adding some of the soaking liquid if needed to form a paste.
3) In the same skillet, saute the onions and garlic until lightly browned. Set aside. Lightly toast the almonds and peanuts, then set aside. Carefully toast the chili seeds and set aside.
4) Warm 2 Tbsp lard in skillet and fry raisins until plump. Set raisins aside on paper towels. Fry the bread until browned and set aside on paper towels. Repeat with plantains, adding more lard if needed. Reduce heat and fry sesame seeds stirring often, remove and drain on paper towels. Brown the pecans and set aside on paper towels.
5) Lightly toast the cinnamon stick, pepper corns and cloves in a dry pan. Cool and grind.
6) In a blender or food processor, puree the almonds, peanuts, pecans, chili seeds, bread and sesame seeds in small batches. Set aside. Puree onions, garlic and plantains and set aside. Finally puree the tomatoes and tomatillos.
7) In a heavy pot, warm the remaining lard and fry the chili paste, stirring constantly. When “dry” , add the tomato puree and cook until liquid evaporates. Add the ground spices, add the nut-bread mixture, pureed onion mixture, oregano and thyme.
8) Bring to a simmer, stirring constantly and add the chocolate. Toast avocado leaf for a second in dry pan or over an open flame and add. Slowly add some of the reserved chicken stock until the sauce is just thick enough to coat a spoon. Season with salt. Continue to simmer for 5 minutes, return chicken to the mole and warm through.
9) Serve chicken with plenty of sauce and warm tortillas.
Recipe courtesy of Chile Pepper Magazine.Ingredients
1 Whole chicken, cut into 8 pieces
6 Cups chicken stock/broth
5 Ancho Chilis, seeds removed and reserved
5 Guajillo chilis, seeds removed and reserved
4 Pasilla chilis, seeds removed and reserved
4 Mulatto chilis, seeds removed and reserved
2 Chipotle (dried) chilis, seeds removed and reserved
1 Medium white onion, peeled and quartered
6 Garlic cloves, peeled
2 Tbsp almonds
2 Tbsp peanuts
2-4 Tbsp lard
2 tsp raisins
1 slice bread, preferably Challah or egg bread preferably
1 small ripe plantain or banana
1/2 Cup sesame seeds
2 Pecan halves
1 inch cinnamon stick, Mexican preferred
2 Pepper corns
2 Cloves
2 Medium tomatoes, chopped
5 Fresh tomatillos, chopped
1/2 tsp Dried oregano, Mexican preferred
1/2 tsp dried thyme
! Avocado leaf or bay leaf
1 Bar Mexican chocolate (Ibarra preferred) or to taste
Salt to taste
Tortillas for serving
Directions
1) Simmer chicken in broth until tender, about 30 minutes. Remove chicken and keep warm, reserving broth.
2) In a skillet or comal, toast chillis until darkened, but not burnt. Place chilis in a bowl and cover with hot water to soak for 30 minutes. Transfer chilis to a blender or food processor and puree, adding some of the soaking liquid if needed to form a paste.
3) In the same skillet, saute the onions and garlic until lightly browned. Set aside. Lightly toast the almonds and peanuts, then set aside. Carefully toast the chili seeds and set aside.
4) Warm 2 Tbsp lard in skillet and fry raisins until plump. Set raisins aside on paper towels. Fry the bread until browned and set aside on paper towels. Repeat with plantains, adding more lard if needed. Reduce heat and fry sesame seeds stirring often, remove and drain on paper towels. Brown the pecans and set aside on paper towels.
5) Lightly toast the cinnamon stick, pepper corns and cloves in a dry pan. Cool and grind.
6) In a blender or food processor, puree the almonds, peanuts, pecans, chili seeds, bread and sesame seeds in small batches. Set aside. Puree onions, garlic and plantains and set aside. Finally puree the tomatoes and tomatillos.
7) In a heavy pot, warm the remaining lard and fry the chili paste, stirring constantly. When “dry” , add the tomato puree and cook until liquid evaporates. Add the ground spices, add the nut-bread mixture, pureed onion mixture, oregano and thyme.
8) Bring to a simmer, stirring constantly and add the chocolate. Toast avocado leaf for a second in dry pan or over an open flame and add. Slowly add some of the reserved chicken stock until the sauce is just thick enough to coat a spoon. Season with salt. Continue to simmer for 5 minutes, return chicken to the mole and warm through.
9) Serve chicken with plenty of sauce and warm tortillas.
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