Although the roots of mole can be traced back to pre-Columbian times, the modern-day version is apparently based on a dish created in a convent in Puebla,back in the 17th century. Various stories have been offered to explain how Mole Poblano actually came into existence, but one thing is for sure – Mole Poblano has a starring role in Mexican Cuisine. A source of pride to many Mexicans, Mole Poblano continues to be a basic dish for special occasions and parties.
While the originalincluded more than 100 different ingredients, the modern-day version is simplified a bit. Of course, it still involves a wide variety of ingredients, including dried ancho, mulato and pasilla chilis, , tomatoes, rasins, unsweetened chocolate, almonds, sesame seeds, clove, cinnamon, pepper, parsley, onion, garlic, and tortillas. However, it’s really up to the cook as to what proportions to use or whether to change certain ingredients. We’ve given you an authentic which should get you started. But be creative and add your own culinarytouch!
- 2 Dried Pasilla Chilis
- 15 Dried Mulato Chilis
- 8 Dried Ancho Chilis
- 1 Turkey, cut into parts; heart, gizzard and neck saved to made a stock
- 2 Sprigs Parsley
- 3 Cloves Garlic, peeled
- 1 Large Onion, chopped (about 1 1/2 Cups)
- 3/4 Cup Blanched Almonds
- 1/2 Cup Seedless Raisings
- 4 Tablespoons Toasted Sesame Seeds
- 1/2 Bolillo (French or Baguette), lightly toasted
- 1/2 Teaspoon Ground Cloves
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Anise Seeds
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1 Corn Tortilla, fried crispy and broken in small pieces
- 1 Chipotle Chilli
- 3 Large Tomatoes, peeled, seeded, and chopped
- 1 Teaspoon Sugar or to taste
- 1 Teaspoon Salt or to taste
- 1 1/2 Squares Unsweetened Chocolate
- 1 Cup Lard
Mole Poblano Ingredients (CC photo by katiejocannon courtesy of Flickr)
-The Day Before-
Toast the dried chilis. Remove the veins and seeds, and soak the chilis in salted water overnight.
-The Following Day-
Place the turkey heart, gizzard, and neck in a small saucepan and cover with 6 cups water. Add parsley, 1/2 cup onion, and clove garlic. Cover and simmer about 1 hour. Strain stock and set aside.
Drain the chilis. Using a molcajete (mortar and pestle) or blender, combine the chilis, almonds, rasins, 2 tablespoons sesame seeds, bolillo (), cloves, cinnamon, anise seeds, pepper, tortilla, and the remaining onion and garlic. Blend into a smooth puree and set aside.
Grind or blend tomatoes withuntil smooth.
Heat lard in a large skillet or pot over medium-high heat. Add turkey and brown on all sides. Add the tomato-mixture, and then add about 2 cups of the prepared stock. Simmer until most of the stock has evaporated. Add the chili puree and cook for a few more minutes. Add another 2 cups of stock and salt. Simmer until turkey is tender. Add more stock as needed. Add the sugar and chocolate. Cook until chocolate has melted.
Serve hot, accompanied with Red Rice and tortillas. If desired, the remaining 2 tablespoons of seame seeds are for sprinkling on the mole when served.
Posted by Lindsay