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Name: Mole poblano
Total time: 2 h 30 min
Yield: Serves 6
Cuisine: Mexico
Ingredients: 1.2 kg chicken pieces; 4 dried ancho chiles; 3 dried mulato chiles; 3 dried pasilla chiles; 60 g Mexican chocolate; 40 g sesame seeds; 40 g blanched almonds; 30 g raisins; 1 white onion; 3 cloves garlic; 2 ripe tomatoes; 1 corn tortilla; 3 tbsp lard; 750 ml chicken broth

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Mexico2 h 30 minServes 6之前做过

Mole poblano

食材14

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

肉类香料与酱料其他水果蔬菜谷物

做法

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