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Mole Poblano

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Mole Poblano

Ingredients

  • 3 ounces tomato, (about 1 small)
  • 3 ounces tomatillos, (2 medium), husked and rinsed
  • 1 (1/2-inch-thick) round slice white onion
  • 5 cloves garlic, peeled
  • 1 cup mild olive oil, or vegetable oil, divided
  • 4 ounces mulato chiles, (8), wiped clean, stemmed, slit open, seeded (reserve the seeds), and deveined
  • 2 ounces ancho chiles, (4), wiped clean, stemmed, slit open, seeded (reserve the seeds), and deveined
  • 2 ounces pasilla chiles, (6), wiped clean, stemmed, slit open, seeded (reserve the seeds), and deveined
  • 1/2 ounce chipotle meco chiles, (2 to 3, tobacco-color), wiped clean, stemmed, slit open, seeded (reserve the seeds), and deveine
  • 1 corn tortilla
  • 1/2 cup blanched almonds
  • 3 tablespoons hulled raw (green) pumpkin seeds
  • 1/4 cup packed raisins
  • 1 (1-inch) slice baguette
  • 1/2 small ripe (brown or black) plantain, peeled and cut crosswise into 1/2-inch slices
  • 1/4 cup unhulled sesame seeds, scant
  • 1 (1-inch) piece canela (mexican cinnamon)
  • 6 whole cloves
  • 1/4 teaspoon aniseed
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon whole allspice berries, (5 large)
  • 1/4 teaspoon whole black peppercorns
  • 6 ounces mexican chocolate
  • 1 tablespoon sugar
  • 1 1/2 teaspoons fine salt, or 1 tablespoon kosher salt
  • 1/4 cup sesame seeds, toasted unhulled for garnish
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Published 2014-09-09 18:51:21 (2 years ago).

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