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Printed at the current scale: 12 servings · Metric · front and back, more cards if it runs long

Mole Poblano

12 servings · 4 × 6 in
Mole
59 ml lard
43 g dried ancho chiles, about 6 or 7, stemmed and seeded
43 g dried pasilla chiles, about 12 or 13, stemmed and seeded
43 g dried mulato chiles, about 6, stemmed and seeded
4.5 g dried chipotle chiles, about 4, stemmed and seeded
115 g white onion, half a large onion, roughly chopped
1 ½ cloves garlic, peeled and roughly chopped
22 ml raw almonds with skin
22 ml raw shelled peanuts
22 ml raisins
7.5 ml hulled pumpkin seeds
30 ml sesame seeds
59 ml reserved chile seeds
2 ½ whole cloves, stems removed
0.6 ml anise seeds
0.6 ml coriander seeds
1 ml whole black peppercorns
½ stick true (Ceylon) cinnamon stick
0.6 ml ground allspice
0.3 ml dried thyme
0.3 ml dried marjoram
115 g Roma tomatoes, about 2, charred
75 g tomatillos, about 2, husked, rinsed and charred
1 corn tortillas, each cut into 8 pieces
28 g bolillo, telera or baguette, half a roll, thickly sliced, preferably a day or two old
85 g Mexican chocolate, broken into pieces
590 ml chicken broth
2.5 ml kosher or sea salt, or more to taste
To Serve
475 ml chicken broth, for thinning
59 ml toasted sesame seeds
poached or roasted chicken or turkey, to taste
forklet.co/r/FyBHcK9k?scale=0.5 · v1
  1. Mole Char the 115 g Roma tomatoes and 75 g tomatillos on a hot comal or dry skillet, turning, until blistered and soft. Stem and seed the 43 g dried ancho chiles, 43 g dried pasilla chiles, 43 g dried mulato chiles and 4.5 g dried chipotle chiles, saving the seeds you need for the 59 ml reserved chile seeds. 15 min to 25 min
  2. Heat the 59 ml lard in a large, wide casserole over medium-high heat for about 2 min. Fry the chiles in two or three batches, stirring often, then lift them out with a slotted spoon into a bowl.
  3. In the same fat, cook the 115 g white onion and 1 ½ cloves garlic, stirring, for 2 min to 3 min. Stir in the 22 ml raw almonds with skin, 22 ml raw shelled peanuts, 22 ml raisins and 7.5 ml hulled pumpkin seeds and cook for another 2 min to 3 min.
  4. Add the 30 ml sesame seeds, 59 ml reserved chile seeds, 2 ½ whole cloves, 0.6 ml anise seeds, 0.6 ml coriander seeds, 1 ml whole black peppercorns, ½ stick true (Ceylon) cinnamon stick, 0.6 ml ground allspice, 0.3 ml dried thyme and 0.3 ml dried marjoram. Cook for 3 min to 4 min, stirring often.
  5. Push everything aside, add the 1 corn tortilla and 28 g bolillo, telera or baguette along with the charred tomatoes and tomatillos, and let it all cook for a couple of minutes. 2 min to 3 min
  6. Return the fried chiles to the pan and pour in the 590 ml chicken broth. When it simmers, add the 85 g Mexican chocolate and 2.5 ml kosher or sea salt, stir well and simmer for 12 min to 15 min.
  7. Turn off the heat, cover and leave for 30 min so the chiles soften completely.
  8. Blend in batches until completely smooth. Store it now, or thin and serve. 10 min to 15 min
  9. To Serve For each cup of mole, add half a cup of 475 ml chicken broth, for thinning in a saucepan and simmer for 2 min to 3 min.
  10. Spoon the hot mole over poached or roasted chicken or turkey and finish with a shower of 59 ml toasted sesame seeds.
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