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Printed at the current scale: 48 servings · Metric · A4 or Letter, one page where it fits

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Mole Poblano

48 servings

Mole

  • 235 mllard
  • 170 gdried ancho chiles, about 6 or 7, stemmed and seeded
  • 170 gdried pasilla chiles, about 12 or 13, stemmed and seeded
  • 170 gdried mulato chiles, about 6, stemmed and seeded
  • 19 gdried chipotle chiles, about 4, stemmed and seeded
  • 455 gwhite onion, half a large onion, roughly chopped
  • 6 clovesgarlic, peeled and roughly chopped
  • 89 mlraw almonds with skin
  • 89 mlraw shelled peanuts
  • 89 mlraisins
  • 30 mlhulled pumpkin seeds
  • 120 mlsesame seeds
  • 235 mlreserved chile seeds
  • 10whole cloves, stems removed
  • 2.5 mlanise seeds
  • 2.5 mlcoriander seeds
  • 5 mlwhole black peppercorns
  • 2 stickstrue (Ceylon) cinnamon stick
  • 2.5 mlground allspice
  • 1 mldried thyme
  • 1 mldried marjoram
  • 455 gRoma tomatoes, about 2, charred
  • 300 gtomatillos, about 2, husked, rinsed and charred
  • 4corn tortillas, each cut into 8 pieces
  • 115 gbolillo, telera or baguette, half a roll, thickly sliced, preferably a day or two old
  • 340 gMexican chocolate, broken into pieces
  • 2.37 lchicken broth
  • 10 mlkosher or sea salt, or more to taste

To Serve

  • 1.89 lchicken broth, for thinning
  • 235 mltoasted sesame seeds
  • poached or roasted chicken or turkey, to taste
  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)