Mole Poblano

Name: Mole Poblano
Yield: 45
Ingredients: 5.0oz Ancho chile; 5.0oz Chile mulato; 3.0oz Pasilla chile; 0.5oz Chile chipotle, dry; 1.0each White onion; 8.0cloves Garlic; 4.0each Tomatoes; 4.0each Tomatillos; 2.0oz Almonds; 2.0oz Peanuts; 2.0oz Pumpkin Seeds; 2.0oz Sesame seeds; 4.0oz Pecans; 4.0oz Walnuts; 4.0each Corn tortillas; 3.0oz Pambazo bread; 8.0each Cloves, whole; 1.0tsp Anise seeds; 1.0tsp Coriander seeds; 1.0tsp Black peppercorns, whole; 2.0sticks Cinnamon, sticks; 2.0tsp Thyme, dried; 1.0each Bay leaf; 1.0Tbsp Mexican oregano; 2.0oz Raisins; 2.0oz Plantain; 2.0oz Prunes; 10.0oz Mexican style Chocolate Abuelita; 12.0cups, prepared Knorr® Professional Chicken Liquid Concentrated Base 32oz. 4 pack; 1.0cup Vegetable shortening

Courtesy of Talavera Cocina Mexicana, Coral Gables FL

There are many different types of moles all over Mexico, but this Mole Poblano, from the city of Puebla, is one of the most popular. It has chocolate as one of its ingredients, which is one of the characteristics that sets this mole apart from the rest. Mole should be made with patience, and following the tradition of peeling nuts, roasting chiles and drying fruits. It is a very complex sauce, but the result is an unparalleled symphony of flavors.

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Prepare the Chiles

Ancho chile 5.0 oz
Chile mulato 5.0 oz
Pasilla chile 3.0 oz
Chile chipotle, dry 0.5 oz

Prepare the Mole Ingredients

White onion 1.0 each
Garlic 8.0 cloves
Tomatoes 4.0 each
Tomatillos 4.0 each
Almonds 2.0 oz
Peanuts 2.0 oz
Pumpkin Seeds 2.0 oz
Sesame seeds 2.0 oz
Pecans 4.0 oz
Walnuts 4.0 oz
Corn tortillas 4.0 each
Pambazo bread 3.0 oz
Cloves, whole 8.0 each
Anise seeds 1.0 tsp
Coriander seeds 1.0 tsp
Black peppercorns, whole 1.0 tsp
Cinnamon, sticks 2.0 sticks
Thyme, dried 2.0 tsp
Bay leaf 1.0 each
Mexican oregano 1.0 Tbsp
Raisins 2.0 oz
Plantain 2.0 oz
Prunes 2.0 oz
Mexican style Chocolate "Abuelita" 10.0 oz
Knorr® Professional Chicken Liquid Concentrated Base 32oz. 4 pack 12.0 cups, prepared
Knorr® Professional Chicken Liquid Concentrated Base 32oz. 4 pack
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Finish the Dish

Vegetable shortening 1.0 cup

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Preparation

Prepare the Chiles
- Clean the chiles and toast them in the oven until fragrant about 8 minutes.
- Place the chiles in a bowl and cover with boiling water, soak for about 15 min and drain.
Prepare the Mole Ingredients
- In a sheet pan, roast the onion, garlic, tomatoes, tomatillos.
- In a large skillet, toast the almonds, peanuts, pumpkin seeds, pecans and walnuts.
- Toast the tortillas and Pambazo bread directly in the oven until dry and crispy.
- In a small skillet, toast the cloves, anise seeds, coriander seeds, peppercorns, cinnamon and thyme.
- In a large stock pot heat the prepare Knorr® Liquid Concentrated Base Chicken and add ALL the ingredients (except the vegetable shortening) and simmer for about 10 minutes.
- Season with a little bit of salt. Then transfer the mix to the blender and puree in batches until all the mix is smooth.
Finish the Dish
- In a very hot large casserole heat the shortening and pour the "mole" mixture making it "screech".
- After you have pureed the mole and it is smooth, in a very hot casserole with very hot oil, we add the mole and the sound it makes is "screech". It needs to be extremely hot before you sear it or fry it, if it does not make a sound the oil and heat were too low. This step is used as a cooking technique in Mexico, the purpose is to awaken all the melded flavors even more. The layers of flavors are amazing even before this step. After this step, all the flavors come out stronger, especially the dried ingredients like cinnamon and pepper and the oil comes out and separates from the sauce. This oil comes out the color of the mole, in this case, is a reddish-brown with amazing flavor.
- Stir the mixture often simmering for about 1 1/2 hours until is thick and you get "mole oil". Reserve the oil for other uses.
- Yield: 2 gallons