A deep, rich, yet mild chili sauce.
8 dried mulato chiles
8 dried pasilla chiles
4 dried chilhuacle negro chiles
1 plum tomato, halved
1/2 medium onion, sliced into 4 pieces
3 tomatillos, husks removed, rinsed
1 garlic bulb
1 ripe plantain, peeled, sliced
2 tablespoons almonds
2 tablespoons pecans
1 loaf Challah
2 cinnamon sticks
3 whole allspice
3 whole cloves
2 tablespoons raisins
2 tablespoons raw pumpkin seeds
2 tablespoons raw sesame seeds
1 teaspoon dried aromatic herbs (such as marjoram, thyme, or oregano)
1 star anise
1/8 teaspoon cumin seeds
4 oz Oaxacan chocolate, broken into pieces
2–4 tablespoons sugar
Kosher salt
Slice open, de-vein and de-seed the chillies.
In a skillet, roast them until blistered, transfer to a bowl, and cover with water to rehydrate for at least 30min.
In the same skillet, roast the onion, garlic, tomato, and tomatillos. You can also do so over an open fire or the burner of your stove.
Briefly fry the following one by one in oil until golden brown, remove and reserve for later.
almonds
pecans
cinnamon sticks
black raisins
sweet plaintain
challah bread
cloves, allspice, star anise, cumin seeds, and oregano
In batches, blend the rehydrated chillies, roasted vegetables, and fried items, in a food processor. Reserve the liquid from the chillies for later.
Transfer the paste into a bowl and set aside.
Fill a large pot with 2 liters of boiling water, and add a quartered onion, a few cloves of garlic, salt & pepper, and a whole butchered chicken.
Cover and simmer for 45 minutes.
Once chicken is cooked, remove it from the broth and set aside to cool.
In another large pot, add the chicken broth into the mole base one cup at a time, and blend with a stick blender until a smooth liquid is forms.
Set the mole over medium heat for at least 2 hours and up to a full day. The longer it goes the richer the flavors become.
About 15min before it's done cooking, add in your chocolate and stir until melted.
Serve mole over the boiled chicken with a side of white rice.
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