Mole Poblano Chiken with Mole INGREDIENTS
-1 chicken or turkey -11 ancho chiles -6 mulatto chiles -3 chiles chipotles adobados -3 tablespoons chile seed -5 pasilla chiles -4oz. almonds -4oz. peanuts -8oz. sesame seeds -2oz. pumpkin seeds -1 bar dark chocolate
-6 allspice -1 cinnamon stick -4 tomatoes -3 cloves garlic -3 tortillas -1/2 lb.lard
-6 cloves -A pinch aniseed -10 green tomatillos -1 medium onion -1 stale white bread roll -2 tablespoons vinegar
Clean, wash and boil the chicken or turkey. Cook and cut into pieces, and then fry them in lard. Puree the tomatoes and the chipotle chiles and add to the chicken. When cooked through, add one quart of chicken broth. Mole sauce: toast the sesame seeds on a griddle. Fry the bread and remove from pan; fry the tortillas. Fry the chile together with the pumpkin seeds, peanuts, almonds, cloves, allspice aniseed, and cinnamon. Grind them together with little water. Add the toasted and peeled tomatillos, onion and garlic. Continue blending, return to heat and slowly mix in one quart stock. Thicken over a low heat, stirring continually to prevent sticking. Add the mole sauce to the turkey or chicken and tomato purse. Be sure to stir well. Grind the chocolate to a powder and sprinkle over sauce. Mix well. Bring to a boil and thicken. Remove from heat and add the vinegar and one tablespoon hot lard. Serve a piece of chicken on each plate with a helping of mole and sprinkle over the toasted sesame seeds.
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