Sketchblog

I made this amazing dinner for myself. Labor day is the best.
This is a variation on mole poblano. I was missing one type of chile in the dish so it is a little lighter in color than mole that you might be used to. I used a Rick Bayless method that was sort of similar to this one:

Ingredients:

* 4 CHILES MULATOS
* 4 CHILES ANCHOS
* 4 CHILES GUAJILLOS
* 4 CHILES PASILLAS
* 1 CAN WHOLE TOMATOES
* 1 LARGE ONION
* 4 GARLIC CLOVES
* 1/2 C. ALMONDS
* 1 RIPE PLANTAIN (or “PLATANO” OR “COOKING BANANA”)
* 1/2 C. PEANUTS
* 1 PIECE TOASTED BREAD
* 2 CORN TORTILLAS
* 1 TABLET “ABUELITA” CHOCOLATE
* 1/8 C. SESAME SEEDS
* OIL OR LARD FOR FRYING CHOCOLATE, CHICKEN-TURKEY

Devein chiles and remove seeds. Peel onion and cut in quarters. Peel, then cut plantain in 1/4 in. pieces and set aside with chiles, etc.

Heat 1/4 inch of oil in a widepan (a wok is great) and fry all ingredients, in batches, starting with the chiles and ending with the nuts, tomatoes and chocolate. As you fry all the ingredients, set them aside in a large bowl, mixing them together as you go.

Once all ingredients have been sauteed, puree them in a blender, thinning them with chicken or turkey broth (or consomme cubes or powder dissolved in hot water). Consistency should be fairly thick, but just thin enough to blend to a smooth sauce.

Cook over low flame (or in crock pot) for approximately two hours, or until Mole turns a dark reddish brown color. The perfect test for Mole is when you stir it, you will see the bottom of the pot!

Serve over chicken, turkey, pork or sirloin tips, always accompanied by Mexican rice and corn tortillas or Mexican rolls (French baguettes will do too!)

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