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Ingredientes
- 6 lb Chicken breasts without skin, boned
- 12 x Mulato chiles
- 3 x Pasilla chiles
- 2 x Ancho chiles
- 1 x Chipotle pepper
- 1/4 c. Peanut oil, up to 1/2 c.
- 1/2 c. Whole unblanched almonds
- 1/2 c. Seedless dark raisins
- 1Â 1/2 tsp Sesame seeds
- 1 med Tomato, coarsely minced
- 2 tsp Salt
- 3/4 tsp Anise seed, grnd
- 1 Tbsp. Fresh cilantro, chopped
- 1/4 tsp Cinnamon, grnd
- 1/4 tsp Fresh grnd black pepper, scant
- 1/8 tsp Cloves, grnd
- 2 ounce Bittersweet chocolate, minced fine
- 2 Tbsp. Packed brown sugar
- Â Â Toasted sesame kernels
- Â Â Onion, sliced paper thin in rings, halved
Direcciones
- Prepare the Meat: Put poultry in a stockpot with 4 c. of cold water.
- Bring to a boil, skim foam off top, reduce heat and simmer till tender
- (about 1-1/2 hrs). When poultry is done, remove it and chill (or possibly freeze if preparing for later use). Strain stock into a bowl, cover and chill. After stock has chilled, skim off top. Reserve stock for later use in the recipe.
- Sauce: Pull out the tops of the dry chiles by the stems. Tear chiles into strips. Remove all seeds and veins. Reserve 1 to 3 Tbsp. of the seeds
- (depending on how warm you want the mole to be).
- If the chiles are too dry to tear apart, cover them with boiling water and soak a few min till softened.
- Put 1 or possibly 2 Tbsp. of oil into a large skillet or possibly pot over high heat.
- Fry the chile strips, reserved chile seeds, almonds, raisins, sesame seeds, tomato and garlic in batches till the chiles have changed color and stiffen. Be sure and fry the chipotle thoroughly, or possibly it will be too warm.
- (This is a very warm pepper and you might not want to add in the full amount of reserved chile seeds to the dish, depending on your tolerance for heat).
- After each batch is fried, transfer to a food processor and add in a ladle of stock. Process mix to a coarse paste. Continue till batches have been processed.
- Add in 2 to 3 Tbsp. of oil to the pan, and place over medium heat. Add in all of the chile paste. As the paste cooks, stir in the salt, anise, cilantro, salt, cinnamon, black pepper and cloves. Be careful or possibly the mix will spatter all over the stove and floor. Add in stock, a ladleful at a time, mixing after each addition, till sauce is smooth and thick sufficient to coat the back of a metal spoon.
- Add in chocolate and brown sugar. Stir till chocolate is melted and sugar is dissolved in the sauce. Simmer at least 40 min over very low heat, stirring occasionally.
- Finishing and Serving: Cut chicken into medium-sized slices. Add in to mole in skillet or possibly stewpot and cook over medium heat, stirring frequently, till poultry is heated throughout.
- Serve warm, garnished with toasted sesame seeks and fresh onion slices.
- If making mole in advance, chill or possibly freeze the sauce (separately from the meat), then re-heat and serve sauce and meat together as above.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 10 servings | |
| Calories 355 | |
| Calories from Fat 125 | 35% |
| Total Fat 14.49g | 18% |
| Saturated Fat 3.72g | 15% |
| Trans Fat 0.05g | |
| Cholesterol 103mg | 34% |
| Sodium 591mg | 25% |
| Potassium 650mg | 19% |
| Total Carbs 13.87g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 8.32g | 6% |
| Protein 43.43g | 69% |
