Mole Poblano No. 5
From the Old Mexico Grill in Santa Fe, NM
Courtesy of Judy Howle
Ingredients:
- 1/2 lb. Ancho chiles, toasted lightly
- 2-1/4 lbs. Poblano chiles, roasted, peeled, seeded
- 9 oz. fresh Jalapenos, roasted, peeled, seeded
- 2-1/2 cups tomatillos, crushed
- 1/2 mole spice mixture (recipe below)
- 1-1/4 oz. garlic, peeled
- 3 oz. lard
- 8 oz. raisins, fried in oil 5 seconds
- 8 oz. apricots, dried, fried in oil 5 seconds
- 3 oz. sesame seeds, toasted
- 12 oz. almonds, sliced, toasted
- 3 oz. pepitas, toasted
- 8 oz. Ibarra chocolate, chopped
- 1-1/4 gal chicken stock
- 7 oz. corn tortilla chips, fried crisp
- 1 qt. water
Procedure:
- Weigh and measure all ingredients
- Soak ancho chiles in hot water for at least 30 minutes
- Deep fry the poblano and jalapeno chiles for 2-3 minutes to blister.
Cool and peel. Seed.
- Seed ancho chiles and save seeds. Toast seeds.
- Make the mole spice mixture recipe.
- While spice mixture cools, toast sesame seeds, almonds, and pepitas in
separate pans. Do not blacken or burn.
- Fry and cool raisins and apricots.
- Mix almonds, pepitas, raisins, and apricots in a lg. mixing bowl and mix
very evenly. Place in food processor a little at a time until you have a
granola type consistency.
- Grind sesame seeds and spice mixture in spice grinder until you have a
fine powder.
- Place corn chips in food processor and chop until very fine.
- Place the 3 chiles in food processor and blend until you have a thick
paste. Add water as needed to achieve thick paste.
- Melt Ibarra chocolate un a double boiler.
- Now you should have:
a) a bowl of chile paste, b) a bowl of nuts and fruits, c) a bowl of spices and sesame seed powder, and d) a bowl of finely chopped corn chips
- In a large stainless steel bowl place spice and sesame seed powder, corn
chips, and tomatillos; blend until you have a smooth mixture.
- Put lard in a large shallow pot over medium heat. When lard is very
hot, add chile paste and cook for 2 minutes while stirring constantly. Add
tomatillo and spice mixture. Stir constantly for 3 more minutes. Note:
adjust heat as needed.
- Add chicken stock and set heat to low. Add fruit and nut mixture
breaking apart while placing in the sauce.
- With large whisk stir sauce until you have a nice, smooth consistency.
- Add chocolate while continuing to stir sauce with a large whisk. Don't
let ingredients settle to bottom of pot and burn!!
- When sauce has reached a smooth constisency, set heat on very low and
let simmer for 8-10 minutes; add water as needed and stir occasionally.
- Let cool. Place in plastic containers. Refrigerate.
Mole Spice Mixture
Ingredients:
- 1 oz. Coriander seeds
- 1-1/2 oz. ancho chile seeds
- 1 oz. black peppercorns
- 1/2 oz. cinnamon sticks
- 1/2 oz. anise seed
- 1/2 oz. cumin seed, whole
- 1-1/2 tsp. allspice
- 1 oz. cloves, whole
Procedures:
- Weigh and measure all ingredients
- Place all ingredients in shallow pan or sheet
- Set in 500 degree oven for 5-6 minutes.
- Don't let spices burn!
- Shake spices every couple of minutes
- Set spices aside to cool
By Bob Nemerovski / molepage@ramekins.com