Puebla Style Mole Recipe

Generally neither easy nor quick traditional national mexican dish, perfect meal to eat at anytime. This classic puebla style mole saucde combines chili peppers, choclate, spices, and nuts to create a rich flavor to perfection.

Ingredients

• 6-8 dried wide chili peppers (provide sweetness and red color)
• 6-8 dried mulato peppers ( provide deep, dark color and complex flavor)
• 5-8 dried little raisin peppers
• 1/3 to 1/2 cup of alomonds
• 1/3 to 1/2 cup of peanuts (unsalted)
• 1/3 to 1/2 cup of pumpkin seeds
• 1/3 to 1/2 cup of sesame seeds (it is common to reserve 1-2 tablespoons for garnishing the final dish)
• 1 mexican cinnamon stick
• 1/4 to 1/2 tsp, or roughly 4-8 individual cloves
• 1/2 to 1 tsp (whole, to be toasted and ground)
• 1/4 to 1/2 tsp of aniseed
• 1/4 to 1/2 tsp of thyme
• 1/4 to 1/2 tsp of marjoram
• 1 medium to large white onion
• 3 to 8 cloves (some recipes use 1/2 a head)
• 4 to 6 medium mexican groundcherry, husked and rinsed
• 3 to 4 medium rome tomatoes, charred or roasted
• 1/4 cup to 1/2 cup of raisins
• 1 whole ripe plantain (dark-skinned)
• 1/2 of a telera roll or 2 slices of white bread, preferably toasted until dark
• 1 to 2 stale tortillas, torn into pieces and fried until crisp
• 1/4 to 1/2 cup of oil (total for frying chiles, bread, and spices)
• 1 tablet or roughly 3-6 ounces depending on how sweet/rish you prefer it
• 3 whole chickens (serves 12-18)

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Instructions

1. Prepare the Chicken: Use 6-9 lbs of bone-in, skin-on chicken pieces (legs,thighs, and breast), as this adds more flavor to the broth. Season generously with salt and pepper.
2. Boil/Poach: Place the chicken in a large pot or Dutch oven and cover with 8-10 cups of water.
3. Add Aromatics: Add half an onion, 2-3 garlic cloves, a bay leaf, and a stalk of celery or carrot to the water for flavor.
4. Simmer: Bring the water to boil, then immediately reduce to a low simmer. Cover partially and cook for 30-45 minutes (or up to 1 hour) until the chicken is cooked through and tender.
5. Skim and Reserve: Skim any from the top during the first 15 minutes of cooing. Remove the chicken and set aside. Crucually, reserve the broth for blending and thinning the mole sauce.
6. Clean and De-seed: Remove the stems and seeds from the dried chiles.
7. Toast: Toast the chiles quickly on a hot skillet for 30-60 seconds, taking care not to burn them, as this will make the mole bitter.
8. Soak: Place the toasted chiles in a bowl and cover with boiling water. Let them soak for 15-30 minutes until soft and pliable.
9. Spices: In a dry skillet, toast whole spices such as cinnamon sticks, anise seed, cloves black peppercorns, and coriander seeds until aromatic (about 1-2 minutes)
10. Nuts and Seeds: Fry nuts (almonds, peanuts, pumpkin seeds) and sesame seeds in oil until golden brown.
11. Fruits and Vegetables: Fry raisins, onions, garlic, tomatoes, and mexican green tomatoes until golden, brownd, or slightly charred.
12. Thickener: Fry pieces of stale bread or stale corn tortillas until golden brown and crispy.
13. Blend: Blend all the toasted/fried ingredients in batches, using the soaking liquid from the chiles and chicken or vegetable stock to facilitate blending. Blend until the mixture is very smooth.
14. Strain: Strain the mixture through a fine mesh sieve into a large bowl to remove any remaining skins or coarse solids.
15. Fry the Puree: Heat lard or vegetable oil in a large pot or casserole over medium high heat. Carefully add the blended mole paste, stirring constantly to prevent sticking and burning.
16. Reduce: Reduce heat to low and simmer for 20 minutes to over an hour, stirring frequently. The sauce is ready when it darkens, thickens, and the oil separates and rises to the surface.
17. Add Flavorings: Stir in the Mexican chocolate (such as Grandma's chocolate) and sweetner (sugar), strring until completely dissolved.
18. Season: Add salt to taste.
19. Fry the Puree: Heat lard or vegetable oil in a large pot or casserole over medium high heat. Carefully add the blended mole paste, stirring constantly to prevent sticking and burning.
20. Serve: Serve the hot mole over cooked chicken or meat.
21. Garnish:Garnish with toasted sesame seeds.
22. Traditionally Serve:Traditionally served with Mexican red or white rice and warm corn or flour tortillas.

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Nutrition

The table below shows nutritional values per serving without the additional fillings

• Calories 150-205 kcal

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• Protein 2g-4g

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• Total Fat 8g-14g

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• Saturated Fat 1g-8g

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• Total Carbonhydrates 12g-16g

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• Dietary Fiber 2g-5g

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• Sodium 250mg-480mg

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• Sugars 5g-12g