Recipe ingredients
- 2 dried ancho chiles
- 4 dried mulatto chiles
- 3 dried pasilla chiles
- 3 tablespoons vegetable oil
- About 3/4 cup water
- 1 onion, coarsely chopped
- 2 garlic cloves
- 1 small tomato, peeled
- 1 tablespoon vegetable oil
- 1/2 slice white bread
- 1/2 corn tortilla
- 2 tablespoons blanched almonds
- 2 tablespoons toasted sesame seeds
- 2 tablespoons raisins, softened in hot water, drained
- 2 whole cloves
- 3 peppercorns
- 1/4 teaspoon anise seeds
- 1/4 teaspoon ground cinnamon
- 2 tablespoons vegetable oil
- 4 cups chicken broth
- 2 oz. mexican chocolate
- 1 tablespoon sugar
- Salt
Recipe method
- Rinse chiles. Pat dry with paper towels.
- Heat 3 tablespoons oil in a large pot or Dutch oven.
- Add chiles. Fry 5 minutes, turning constantly. Drain on paper towels.
- Process chiles and about 3/4 cup water in a blender until pureed, adding more water if needed.
- Press through a sieve to eliminate peel.
- Process onion, garlic and tomato in blender until smooth.
- Heat 1 tablespoon oil in the same pot or Dutch oven.
- Stir bread, tortilla and almonds in oil until browned, but not burned.
- Add bread mixture, sesame seeds, raisins, cloves, peppercorns, anise seeds and cinnamon to onion mixture.
- Process until pureed, adding about 2 tablespoons water.
- Heat 2 tablespoons oil in a clean pot or Dutch oven.
- Add pureed onion mixture. Stir over medium heat 10 minutes.
- Add chile puree. Cook and stir 5 minutes.
- Gradually stir in 4 cups chicken broth.
- Stir in chocolate and sugar until dissolved. Add salt to taste.
- Cover and simmer 1 hour 45 minutes.
- Uncover and cook 30 minutes longer or until thickened slightly.
- Use immediately or refrigerate.
Other mexican recipes:
Mole poblano recipe
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