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Printed at the current scale: 48 servings · Metric · front and back, more cards if it runs long

Mole Poblano

48 servings · 4 × 6 in
Mole
235 ml lard
170 g dried ancho chiles, about 6 or 7, stemmed and seeded
170 g dried pasilla chiles, about 12 or 13, stemmed and seeded
170 g dried mulato chiles, about 6, stemmed and seeded
19 g dried chipotle chiles, about 4, stemmed and seeded
455 g white onion, half a large onion, roughly chopped
6 cloves garlic, peeled and roughly chopped
89 ml raw almonds with skin
89 ml raw shelled peanuts
89 ml raisins
30 ml hulled pumpkin seeds
120 ml sesame seeds
235 ml reserved chile seeds
10 whole cloves, stems removed
2.5 ml anise seeds
2.5 ml coriander seeds
5 ml whole black peppercorns
2 sticks true (Ceylon) cinnamon stick
2.5 ml ground allspice
1 ml dried thyme
1 ml dried marjoram
455 g Roma tomatoes, about 2, charred
300 g tomatillos, about 2, husked, rinsed and charred
4 corn tortillas, each cut into 8 pieces
115 g bolillo, telera or baguette, half a roll, thickly sliced, preferably a day or two old
340 g Mexican chocolate, broken into pieces
2.37 l chicken broth
10 ml kosher or sea salt, or more to taste
To Serve
1.89 l chicken broth, for thinning
235 ml toasted sesame seeds
poached or roasted chicken or turkey, to taste
forklet.co/r/FyBHcK9k?scale=2 · v1
  1. Mole Char the 455 g Roma tomatoes and 300 g tomatillos on a hot comal or dry skillet, turning, until blistered and soft. Stem and seed the 170 g dried ancho chiles, 170 g dried pasilla chiles, 170 g dried mulato chiles and 19 g dried chipotle chiles, saving the seeds you need for the 235 ml reserved chile seeds. 15 min to 25 min
  2. Heat the 235 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 455 g white onion and 6 cloves garlic, stirring, for 2 min to 3 min. Stir in the 89 ml raw almonds with skin, 89 ml raw shelled peanuts, 89 ml raisins and 30 ml hulled pumpkin seeds and cook for another 2 min to 3 min.
  4. Add the 120 ml sesame seeds, 235 ml reserved chile seeds, 10 whole cloves, 2.5 ml anise seeds, 2.5 ml coriander seeds, 5 ml whole black peppercorns, 2 sticks true (Ceylon) cinnamon stick, 2.5 ml ground allspice, 1 ml dried thyme and 1 ml dried marjoram. Cook for 3 min to 4 min, stirring often.
  5. Push everything aside, add the 4 corn tortillas and 115 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 2.37 l chicken broth. When it simmers, add the 340 g Mexican chocolate and 10 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 1.89 l 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 235 ml toasted sesame seeds.
  • Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
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