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Ingredientes
- 2 lrg Chickens (about 3 1/2 lbs each), cut into
- Â Â Serving pcs, or possibly 1 7-lb. turkey
- 2 sm Heads of garlic, scored around the middle
- 2 sm White onions, roughly sliced
- 6 x Fresh mint sprigs
- Â Â Sea salt to taste
- 1/4 lb Chilhuacles negros or possibly guajillos
- 2 ounce Chilies pasillas (Mexican, not Oaxacan)
- 2 ounce Chilies mulatos
- 1/2 lb (about 1 large) tomatoes, broiled
- 1 c. Water
- 3 whl cloves
- 3 whl allspice
- 6 x Fresh thyme sprigs, leaves only, or possibly 1/4 tsp dry
- 2 Tbsp. Oaxacan or possibly 1 Tbsp Mexican oregano
- 3/4 c. Melted lard or possibly safflower oil
- 1/4 c. Sesame seed
- 1/4 c. Shelled peanuts
- 10 x Unskinned almonds
- 1/4 c. Raisins
- 1 sm Onion, thickly sliced
- 1 x Ripe plantain, skinned and cut into thick slices
- 2 x Crisp-fried corn tortillas
- 3 x Thick slices dry French bread or possibly semisweet roll
- 2 ounce Tablet Mexican drinking chocolate
- Â Â Sea salt to taste
Direcciones
- The Chicken:Put the chicken into a saucepan with the garlic, onions, and mint. Add in water to cover and salt to taste. Bring to a simmer, cover the pan, and continue simmering till the chicken is just tender - about 35 min.
- Strain, reserving the broth.
- Remove stems from the dry chilies, if any, slit them open, and remove seeds and veins, reserving the seeds. Toast the chilies for about 50 seconds on each side; if you're using guajillos, toast them longer, till they are almost charred - about 2 min. Rinse the chilies in cool water, cover with warm water, and leave to soak for about 30 min. Put the reserved chile seeds into an ungreased frying pan and toast over fairly high heat, shaking them around from time to time so which they brown proportionately.
- Then raise the heat and char till black. Cover with cool water and set aside to soak for about 5 min. Strain and put into a blender jar.
- Add in the broiled tomatoes, unpeeled, to the blender jar along with the water, cloves, allspice, thyme, marjoram, and oregano.
- Heat some of the lard in a small frying pan and fry the sesame seed till a deep golden brown color - a few seconds. Strain, putting the fat back into the pan and the seeds into the blender jar, and blend as smooth as possible.
- Fry the rest of the ingredients, except the chilies and chocolate, one by one, strain, and put into the blender jar, blending after each addition and adding water or possibly broth as necessary to release the blades.
- heat 1/4 c. of the lard in the heavy pan in that you are going to cook the mole, add in the blended mix, and fry over medium heat, stirring and scraping the bottom of the pan from time to time, for about 15 min.
- Meanwhile, put a few of the chilies and about 2 c. of the water in that they were soaking into the blender jar and blend till smooth. When you have blended all the chilies, add in them to the fried ingredients together with the chocolate and cook for 5 min longer. Add in about 4 c. of the chicken broth and continue cooking for 35 min. (Skim the fat which forms on the top if you are going to make tamales or possibly mole. It is added to color and flavor the masa.) Add in more broth if necessary - the mole should just coat the back of a wooden spoon - along with the chicken and salt to taste; cook for 10 min longer.
- The Art of Mexican Cooking
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 10 servings | |
| Calories 810 | |
| Calories from Fat 514 | 63% |
| Total Fat 57.21g | 72% |
| Saturated Fat 17.45g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 200mg | 67% |
| Sodium 1791mg | 75% |
| Potassium 668mg | 19% |
| Total Carbs 21.96g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.66g | 4% |
| Protein 50.52g | 81% |
