MOLE POBLANO
Ingredients:
- Chicken leg with thigh (boiled), 2 pcs
- Corn tortillas, 2 pcs
- Raisins, 1/2 cup
- Almonds, 1/2 cup
- Bolillo, 1/2 piece
- Salt to taste
- Anise seed, 1/2 tsp
- Cilantro seed, 1/2 tsp
- Black pepper, 1 whole
- Onion, 1/2 pc
- Chocolate tablet, 1 1/2 pcs
- Cinnamon stick, 1/2 piece
- Sesame seeds, 2 tbsp (for garnish)
- Pork lard, 1/2 cup
- Chicken broth, 2 liters
- Tomatoes, 6 pcs (seedless)
- Dried chiles:
- Chile ancho, 4 pcs
- Mulato chile, 6 pcs
- Chile pasilla, 4 pcs
- Chile morita, 2 pcs
- Cloves, 2 pcs
- Peanuts (shelled), 1/4 cup
- Garlic, 3 cloves
Procedure:
- Trim the stems from all the chiles; open them, remove the seeds (reserving some), and eliminate the veins.
- In a bit of lard, fry the chiles until they change color, ensuring they do not burn. Set them aside and add hot broth.
- Let them rest for at least an hour.
- Roast the tomatoes, turning them frequently to avoid burning.
Separately:
- Slice the bread and tortillas into pieces and set aside.
- Chop the onion and garlic.
- In 2 tablespoons of lard, fry the onion and garlic until translucent, then add the tortillas, bread, raisins, and almonds.
- Over low heat, toast the cinnamon, sesame seeds, black pepper, cilantro seeds, peanuts, and cloves until they release their aroma.
- Add the roasted tomatoes, desired amount of chile seeds, roasted spices, and a cup of broth from the soaked chiles.
- Blend thoroughly and set aside.
Using two cups of the chile broth:
- Add the almonds, fried bread, and blend well. Set aside.
In the blender:
- Add the chiles with their broth and blend.
- Over high heat, combine the bread and almond mixture, the tomato mixture, and the chile mixture.
- Stir well until the color is uniform, then add the chocolate and dissolve.
- Boil until the sauce begins to release oil.
- Serve with chicken and rice.
- Garnish with sesame seeds to taste.