Mole poblano

Ingredients14

• chicken pieces1.2 kg
• dried ancho chiles4
• dried mulato chiles3
• dried pasilla chiles3
• Mexican chocolate60 g
• sesame seeds40 g
• blanched almonds40 g
• raisins30 g
• white onion1
• garlic3 cloves
• ripe tomatoes2
• corn tortilla1
• lard3 tbsp
• chicken broth750 ml

Method

1. Simmer the chicken in salted water until cooked through, then reserve the meat and broth.
2. Stem and seed the dried chiles, toast them briefly in a dry pan, and soak them in hot water until soft.
3. Toast the sesame seeds, almonds, tortilla, onion, garlic, and tomatoes until fragrant and lightly browned.
4. Blend the soaked chiles with the toasted ingredients, raisins, and a little broth until completely smooth.
5. Fry the puree in lard over medium heat, stirring constantly, until it darkens and thickens.
6. Stir in the chocolate and enough reserved broth to make a sauce that coats a spoon.
7. Add the chicken and simmer gently until the sauce is rich and the meat is heated through.
8. Serve with the mole spooned over the chicken, traditionally with rice and warm tortillas.