Oaxaca-Style Mole

Name: Oaxaca-Style Mole
Ingredients: 1 cup lard may be substituted with vegetable oil; 1 1/4 cups chili Pasilla, seeded and deveined; 1 1/4 cups chili black Mulato, seeded and deveined; 1 1/4 cups chili ancho, seeded and deveined; 2 3/4 tablespoons peanuts; 2 3/4 tablespoons pecans; 1 cup almonds unpeeled; 3 1/8 tablespoons pumpkin seeds; 2 3/4 tablespoons sesame seeds; 2 tortillas small, dried; 1 piece bread; 5 cups tomatoes; 4 3/8 ounces tomatillos green tomatoes; 1 garlic small, head, chopped; 1 onion medium, chopped; 8 7/16 cups chicken broth; 1/2 plantain sliced and fried; 3 5/8 tablespoons raisins soaked in hot water; 2 cloves; 3 allspice grains; 3 black peppercorns; 1/2 tablespoon oregano; 2 avocado leaves roasted; 1 cinnamon stick; 1 thyme sprig; 1/2 teaspoon cumin; 1/2 teaspoon anise; 1/2 pound chocolate; salt; sugar

35 ingredients

15 steps

Ingredients

1 cup lard may be substituted with vegetable oil
1 1/4 cups chili Pasilla, seeded and deveined
1 1/4 cups chili black Mulato, seeded and deveined
1 1/4 cups chili ancho, seeded and deveined
2 3/4 tablespoons peanuts
2 3/4 tablespoons pecans
1 cup almonds unpeeled
3 1/8 tablespoons pumpkin seeds
2 3/4 tablespoons sesame seeds
2 tortillas small, dried
1 piece bread
5 cups tomatoes
4 3/8 ounces tomatillos green tomatoes
1 garlic small, head, chopped
1 onion medium, chopped
8 7/16 cups chicken broth
1/2 plantain sliced and fried
3 5/8 tablespoons raisins soaked in hot water
2 cloves
3 allspice grains
3 black peppercorns
1/2 tablespoon oregano
2 avocado leaves roasted
1 cinnamon stick
1 thyme sprig
1/2 teaspoon cumin
1/2 teaspoon anise
1/2 pound chocolate
salt
sugar
pork
pork
meat
chicken
chicken

Directions

1

In a saucepan, heat some of the lard and fry the chilies one by one. Be careful not to burn them. Place the chilies on absorbent paper and set aside.
2

In the same saucepan, add the peanuts, pecans, almonds, and pumpkin seeds. Fry until golden brown. Remove from the saucepan and set aside.
3

Carefully fry the sesame seeds until golden brown. Set aside.
4

Fry the tortillas and the piece of bread in the lard.
5

In a griddle, roast the tomatoes, tomatillos, garlic, and onion.
6

Soak the chilies in hot chicken broth until soft. Place in the blender and puree. Add more chicken broth as needed. Sift.
7

In another saucepan, heat the rest of the lard. Add the sifted chili mixture. Stir with a wooden spoon.
8

Separately, blend the peanuts, pecans, almonds, pumpkin seeds, sesame seeds, and chicken broth as needed. Sift and pour into the chili sauce.
9

Puree the tomatoes, tomatillos, garlic, onion, plantain, and raisins. Sift and add to the chili sauce.
10

Puree the cloves, allspice, peppercorns, oregano, avocado leaves, cinnamon, thyme, cumin, and anise in chicken broth as needed. Sift and add to the sauce.
11

Puree the tortillas and the bread with chicken broth as needed. Add to the sauce.
12

Add the chocolate directly into the sauce.
13

Stir until the grease surfaces. Continue to heat until it thickens.
14

Season with salt and sugar if needed.
15

Serve pouring over your choice of meat, chicken or pork. Garnish with sesame seeds.