Mole Poblano for Beginners

SERVES 4–6

A FASTER, EASIER version.

Dried Ancho Chiles 3 oz, about 6 medium

Sesame Seeds ½ Tbs

Blanched, Slivered Almonds 3 Tbs

Raisins 2 Tbs

White Onion chopped, 1 cup

Cinnamon ½ tsp Dried Oregano ½ tsp

Chicken Broth 2–3 cups

Lard or Olive Oil 3 Tbs

Sugar 1 tsp Salt ½ tsp

Mexican Chocolate very finely chopped, 2 Tbs

1 HEAT a skillet over medium heat and toast the chiles for 20–30 seconds on both sides until they become soft and fragrant but do not allow them to scorch. Remove and discard the stems and seeds. Tear or cut the chiles into small pieces, place in a bowl and cover with very hot water for 30 minutes. Drain and put in a food processor.

2 WHILE the chiles are soaking, toast the sesame seeds in a skillet over medium heat until barely golden brown. Add them to the food processor, along with the almonds, raisins, onion, cinnamon, oregano and a half cup of chicken broth. Process for two minutes, then transfer to a blender and blend for two minutes more, adding broth if it gets too sticky. If the mixture is not totally smooth, put it through a strainer to remove any bits of remaining chile skin.

3 HEAT the lard or oil in a medium-sized pot over medium heat, add the mole paste and cook, stirring constantly, until most of the liquid has evaporated and it becomes shiny. Then, little by little, stir in the rest of the broth and add the sugar. At this point, the mixture will be thinner than you want the finished product to be. Add more broth a little at a time if necessary. Simmer the mole until it is the consistency of a milk shake, about 15 minutes. Stir in the salt and chocolate. Serve over cooked chicken, turkey or pork.