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Printed at the current scale: 24 servings · US With Grams · front and back, more cards if it runs long

Mole Poblano

24 servings · 4 × 6 in
Mole
½ cup lard
3 oz dried ancho chiles, about 6 or 7, stemmed and seeded
3 oz dried pasilla chiles, about 12 or 13, stemmed and seeded
3 oz dried mulato chiles, about 6, stemmed and seeded
0.25 oz dried chipotle chiles, about 4, stemmed and seeded
8 oz white onion, half a large onion, roughly chopped
3 cloves garlic, peeled and roughly chopped
3 tbsp raw almonds with skin
3 tbsp raw shelled peanuts
3 tbsp raisins
1 tbsp hulled pumpkin seeds
¼ cup sesame seeds
½ cup reserved chile seeds
5 whole cloves, stems removed
¼ tsp anise seeds
¼ tsp coriander seeds
½ tsp whole black peppercorns
1 stick true (Ceylon) cinnamon stick
¼ tsp ground allspice
⅛ tsp dried thyme
⅛ tsp dried marjoram
8 oz Roma tomatoes, about 2, charred
5.5 oz tomatillos, about 2, husked, rinsed and charred
2 corn tortillas, each cut into 8 pieces
2 oz bolillo, telera or baguette, half a roll, thickly sliced, preferably a day or two old
6 oz Mexican chocolate, broken into pieces
5 cups chicken broth
1 tsp kosher or sea salt, or more to taste
To Serve
4 cups chicken broth, for thinning
½ cup toasted sesame seeds
poached or roasted chicken or turkey, to taste
forklet.co/r/FyBHcK9k?units=us · v1
  1. Mole Char the 8 oz Roma tomatoes and 5.5 oz tomatillos on a hot comal or dry skillet, turning, until blistered and soft. Stem and seed the 3 oz dried ancho chiles, 3 oz dried pasilla chiles, 3 oz dried mulato chiles and 0.25 oz dried chipotle chiles, saving the seeds you need for the ½ cup reserved chile seeds. 15 min to 25 min
  2. Heat the ½ cup 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 8 oz white onion and 3 cloves garlic, stirring, for 2 min to 3 min. Stir in the 3 tbsp raw almonds with skin, 3 tbsp raw shelled peanuts, 3 tbsp raisins and 1 tbsp hulled pumpkin seeds and cook for another 2 min to 3 min.
  4. Add the ¼ cup sesame seeds, ½ cup reserved chile seeds, 5 whole cloves, ¼ tsp anise seeds, ¼ tsp coriander seeds, ½ tsp whole black peppercorns, 1 stick true (Ceylon) cinnamon stick, ¼ tsp ground allspice, ⅛ tsp dried thyme and ⅛ tsp dried marjoram. Cook for 3 min to 4 min, stirring often.
  5. Push everything aside, add the 2 corn tortillas and 2 oz 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 5 cups chicken broth. When it simmers, add the 6 oz Mexican chocolate and 1 tsp 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 4 cups 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 ½ cup toasted sesame seeds.
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