1/2 cup lard
8 Mulato Chiles, seeds and veins removed
5 Ancho Chiles, seeds and veins removed
6 Pasilla Chiles, seeds and veins removed
3 Chipotle Chiles, seeds and veins removed
-Reserve 1 Tbs seeds for later-
1/4 cup of lard
2.5 cups of chicken or turkey stock
1/2 cup of cooked tomatillos
10 garlic cloves, charred
1 onion, quartered and fried
20 unskinned almonds
1/2 cup shelled peanuts
1/3 cup of hulled pumpkin seeds
1 dried corn tortilla, sliced
3 slices of stale bread, sliced
2 tbs raisins
1.5 OZ Mexican Drinking Chocolate (like brand Abuelita)
7 Tbs. Sesame seeds
1/2 banana (optional)
4 whole cloves
10 peppercorns
1/2 cinnamon stick
1/8 tsp toasted Coriander seeds
1 Tbs of reserved Chile seeds from above
4 Tbs toasted sesame seeds
Salt to taste at the end
Chicken Broth or Turkey broth (4 cups) to dilute the finished Mole before serving
Open each Chile, remove membranes and seeds and reserve the seeds. This takes time but is a valuable investment.
Heat the lard in a skillet and fry the chiles on both sides until they turn a tobacco color. Take care that they dont burn
Reserve lard
Transfer chiles to a bowl of cold water and let them soak for an hour. Then drain and do not attempt to skin
Add to a blender if available or processor if not and blend. If too dry, add just enough stock to allow blending or processing
Return lard to skillet or casserole and cook this Chile paste for about 10 minutes, scraping bottom fairly constantly to avoid sticking
Set aside casserole
Fry the Tomatillos over medium heat on a skillet turning them occasionally until soft but not breaking apart. Add to a blender or processor
Add 1 cup of stock to blender and blend
Fry whole garlic cloves until golden and add to blender
Separately grind the toasted spices and seeds until fine powder and add the resulting powder blend to blender
Melt 1/4 cup of lard and separately fry the raisins, then almonds, then pumpkin seeds, then peanuts, then tortilla slices and finally bread. Crush all together to facilitate blending and add to blender
Break chocolate into pieces and fry until soft then add to blender
Add an additional cup of stock. Blend well
Add the resulting paste to the skillet or casserole with the fried Chile paste and cook for 5-10 minutes again while again scraping to avoid burning
If you find in the end that the mole is too acid or sharp, you can add 1/2 of a ripe banana to the blend
The Mole can actually be done to this point in advance and actually frozen.
Add equal amount of chicken or turkey stock to skillet or casserole (probably around 4 cups) and cook for 30 minutes
Add cooked turkey or chicken or pork (you choose) and cook for an additional 20 minutes
Serve over rice and sprinkle with sesame seeds
