*  Exported from  MasterCook  *
 
                                MOLE PABLANO
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----ROASTED CHILIES-----
      1/2   lb           Mulato chilies,dried
      1/4   lb           Ancho chilies,dried
    2       oz           Pasilla chilies,dried
    1                    Chipotle chili,dried
                         -----ROASTED VEGETABLES-----
    2                    Onions,large,quartered
    1                    Tomato,medium-size
      1/2   lb           Tomatillos,husked/rinsed
    1                    Garlic head,medium*
    2                    Corn tortillas (7")
                         -----SEASONINGS & THICKENERS-----
      1/2   c            Sesame seed
    2       T            Salad oil
    1                    Plantain,sm,peeled/chopped
      1/2   c            Dry-roasted almonds
      1/2   c            Peanuts
      1/2   c            Prunes,pitted,chopped
      1/3   c            Raisins
    2                    Cinnamon sticks,2 long
    1       t            Coriander seed
    1       t            Anise seed
                         -----ASSEMBLING THE MOLE-----
    2       c            Chicken broth,reg strength
    4       oz           Mexican chocolate**
 
   * - cut in half horizontally
   
   ** - or 4 oz. semisweet chocolate and 1/2 teaspoon ground cinnamon
   
   ***ROASTING THE CHILIES ***
   
   1. Lay dried mulato, ancho, pasilla, and chipotle chilies in a single layer
   in 10x15 pans. Bake in a 300'F. oven until chilies smell lightly toasted
   and are flexible, 5-8 minutes. While they are still warm, discard stems and
   shake out seeds.
   
   2. Rinse chilies and put in a large bowl; add 8 cups boiling water. Let
   stand until soft, 20-30 minutes. Drain; save liquid. Smoothly puree
   chilies, a portion at a time, in food processor or blender. Add a total 2
   cups reserved liquid. (In processor, use a little liquid to get mixture
   moving; add rest when pureed.) Rub firmly through fine strainer into a
   bowl; discard residue. Use, or chill airtight up to 1 day.
   
   *** ROASTING THE VEGETABLES ***
   
   1. In a 10x15 pan, combine onions, tomato, tomatillos, garlic (cut side
   down), and tortillas. Bake in a 450'F. oven, turning occasionally, until
   the vegetables and tortillas have dark brown spots or edges. Let cool. Pull
   off vegetable skins and discard.
   
   2. Smoothly puree mixture in a food processor or blender; add a total of 1
   cup reserved chili-soaking liquid, from step 1. (In processor, use a little
   liquid to get mixture moving; add rest when pureed.) Rub firmly through
   fine strainer into a bowl; discard residue. Use, or chill airtight up to 1
   day.
   
   *** COOKING THE SEASONINGS AND THICKENERS ***
   
   1. In a 10x12 frying pan over medium heat, stir sesame seed until toasted,
   about 4 minutes; set aside.
   
   2. To pan, add oil, plantain, almonds, peanuts, prunes, raisins, cinnamon,
   coriander, and anise. Stir often over medium heat until mixture is richly
   browned, 10-15 minutes. Smoothly puree mixture and sesame seed in a food
   processor or blender. Add remaining chili-soaking liquid, from step 1. (In
   processor, use a little to get moving; add rest when pureed.) Use, or chill
   airtight up to 1 day.
   
   *** ASSEMBLING THE MOLE ***
   
   1. In a 5-6 quart pan, mix chilies, vegetables, seasonings and thickeners,
   and broth. Bring to a simmer on medium heat; cover and simmer to blend
   flavors, about 2 hours, stirring often.
   
   2. Chop chocolate; mix with sauce until melted. Use mole as suggested,
   following; or chill airtight up to 1 week or freeze up to 3 months.
  
 
 
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