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Printed at the current scale: 24 servings · Grams Only · A4 or Letter, one page where it fits

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Mole Poblano

24 servings

Mole

  • ≈ 100 glard
  • 85 gdried ancho chiles, about 6 or 7, stemmed and seeded
  • 85 gdried pasilla chiles, about 12 or 13, stemmed and seeded
  • 85 gdried mulato chiles, about 6, stemmed and seeded
  • 9.5 gdried chipotle chiles, about 4, stemmed and seeded
  • 225 gwhite onion, half a large onion, roughly chopped
  • ≈ 9 ggarlic, peeled and roughly chopped
  • ≈ 27 graw almonds with skin
  • ≈ 27 graw shelled peanuts
  • ≈ 27 graisins
  • ≈ 8 ghulled pumpkin seeds
  • ≈ 36 gsesame seeds
  • ≈ 39 greserved chile seeds
  • 0.5 gwhole cloves, stems removed
  • ≈ 0.5 ganise seeds
  • ≈ 0.4 gcoriander seeds
  • ≈ 1.5 gwhole black peppercorns
  • ≈ 3 gtrue (Ceylon) cinnamon stick
  • ≈ 0.5 gground allspice
  • ≈ 0.1 gdried thyme
  • ≈ 0.1 gdried marjoram
  • 225 gRoma tomatoes, about 2, charred
  • 150 gtomatillos, about 2, husked, rinsed and charred
  • ≈ 48 gcorn tortillas, each cut into 8 pieces
  • 57 gbolillo, telera or baguette, half a roll, thickly sliced, preferably a day or two old
  • 170 gMexican chocolate, broken into pieces
  • ≈ 1200 gchicken broth
  • ≈ 2.5 gkosher or sea salt, or more to taste

To Serve

  • ≈ 960 gchicken broth, for thinning
  • ≈ 72 gtoasted sesame seeds
  • poached or roasted chicken or turkey, to taste
  1. Mole Char the 225 g Roma tomatoes and 150 g tomatillos on a hot comal or dry skillet, turning, until blistered and soft. Stem and seed the 85 g dried ancho chiles, 85 g dried pasilla chiles, 85 g dried mulato chiles and 9.5 g dried chipotle chiles, saving the seeds you need for the 39 g reserved chile seeds. 15 min to 25 min
  2. Heat the 100 g 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 225 g white onion and 9 g garlic, stirring, for 2 min to 3 min. Stir in the 27 g raw almonds with skin, 27 g raw shelled peanuts, 27 g raisins and 8 g hulled pumpkin seeds and cook for another 2 min to 3 min.
  4. Add the 36 g sesame seeds, 39 g reserved chile seeds, 0.5 g whole cloves, 0.5 g anise seeds, 0.4 g coriander seeds, 1.5 g whole black peppercorns, 3 g true (Ceylon) cinnamon stick, 0.5 g ground allspice, 0.1 g dried thyme and 0.1 g dried marjoram. Cook for 3 min to 4 min, stirring often.
  5. Push everything aside, add the 48 g corn tortillas and 57 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 1200 g chicken broth. When it simmers, add the 170 g Mexican chocolate and 2.5 g 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 960 g 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 72 g toasted sesame seeds.