*  Exported from  MasterCook  *

                               MOLE PABLANO

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----ROASTED CHILIES-----
     1/2   lb           Mulato chilies, dried
     1/4   lb           Ancho chilies, dried
   2       oz           Pasilla chilies, dried
   1                    Chipotle chili, dried

                        -----ROASTED VEGETABLES-----
   2                    Onions, large, quartered
   1                    Tomato, medium-size
     1/2   lb           Tomatillos, husked/rinsed
   1                    Garlic head, medium*
   2                    Corn tortillas (7")

                        -----SEASONINGS & THICKENERS-----
     1/2   c            Sesame seed
   2       T            Salad oil
   1                    Plantain, sm, peeled/chopped
     1/2   c            Dry-roasted almonds
     1/2   c            Peanuts
     1/2   c            Prunes, pitted, chopped
     1/3   c            Raisins
   2                    Cinnamon sticks, 2" long
   1       t            Coriander seed
   1       t            Anise seed

                        -----ASSEMBLING THE MOLE-----
   2       c            Chicken broth, reg strength
   4       oz           Mexican chocolate**

  * - cut in half horizontally
  ** - or 4 oz. semisweet chocolate and 1/2 teaspoon ground cinnamon
  
  ROASTING THE CHILIES
  
  1. Lay dried mulato, ancho, pasilla, and chipotle chilies in a single layer
  in 10x15" pans. Bake in a 300°F. oven until chilies smell lightly toasted
  and are flexible, 5-8 minutes. While they are still warm, discard stems and
  shake out seeds.
  
  2. Rinse chilies and put in a large bowl; add 8 cups boiling water. Let
  stand until soft, 20-30 minutes. Drain; save liquid. Smoothly puree
  chilies, a portion at a time, in food processor or blender. Add a total 2
  cups reserved liquid. (In processor, use a little liquid to get mixture
  moving; add rest when pureed.) Rub firmly through fine strainer into a
  bowl; discard residue. Use, or chill airtight up to 1 day.
  
  ROASTING THE VEGETABLES
  
  1. In a 10x15" pan, combine onions, tomato, tomatillos, garlic (cut side
  down), and tortillas. Bake in a 450°F. oven, turning occasionally, until
  the vegetables and tortillas have dark brown spots or edges. Let cool. Pull
  off vegetable skins and discard.
  
  2. Smoothly puree mixture in a food processor or blender; add a total of 1
  cup reserved chili-soaking liquid, from step 1. (In processor, use a little
  liquid to get mixture moving; add rest when pureed.) Rub firmly through
  fine strainer into a bowl; discard residue. Use, or chill airtight up to 1
  day.
  
  COOKING THE SEASONINGS AND THICKENERS
  
  1. In a 10x12" frying pan over medium heat, stir sesame seed until toasted,
  about 4 minutes; set aside.
  
  2. To pan, add oil, plantain, almonds, peanuts, prunes, raisins, cinnamon,
  coriander, and anise. Stir often over medium heat until mixture is richly
  browned, 10-15 minutes. Smoothly puree mixture and sesame seed in a food
  processor or blender. Add remaining chili-soaking liquid, from step 1. (In
  processor, use a little to get moving; add rest when pureed.) Use, or chill
  airtight up to 1 day.
  
  ASSEMBLING THE MOLE
  
  1. In a 5-6 quart pan, mix chilies, vegetables, seasonings and thickeners,
  and broth. Bring to a simmer on medium heat; cover and simmer to blend
  flavors, about 2 hours, stirring often.
  
  2. Chop chocolate; mix with sauce until melted. Use mole as suggested,
  following; or chill airtight up to 1 week or freeze up to 3 months.
 
                   - - - - - - - - - - - - - - - - - -