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December 2018

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Mole Pablano Recipe

Mole Pablano recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mole Pablano recipe  PDF


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 and amp THICKENERS 1/2 c Sesame seed
2 tb 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 ts Coriander seed
1 ts Anise seed
ASSEMBLING THE MOLE 2 c Chicken broth,reg strength
4 oz Me ican 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 10 15 pans. Bake in a 300'F. oven until chilies smell lightly toasted and are fle ible, 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 mi ture 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 10 15 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 mi ture 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 mi ture 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 10 12 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 mi ture is richly browned, 10 15 minutes. Smoothly puree mi ture 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, mi 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 mi with sauce until melted. Use mole as suggested,
following or chill airtight up to 1 week or freeze up to 3 months.

Mole Pablano recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
327 people have voted
Last Reviewed on 2018-12-15



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