need a good recipe for chicken mole

On Apr 27, 8:39 pm, fishman99 > wrote:
> need a good recipe for chicken mole

Look here for a Mexican cook's demonstration of her way:
http://rollybrook.com/pollo-mole.htm

"fishman99" > wrote in message
...
> need a good recipe for chicken mole

Here's another interesting site to make mole from scratch:
http://www.inmamaskitchen.com/Mexica...akes_mole.html

Rolly wrote:
> On Apr 27, 8:39 pm, fishman99 > wrote:
>
>>need a good recipe for chicken mole
>
>
> Look here for a Mexican cook's demonstration of her way:
> http://rollybrook.com/pollo-mole.htm
>
thanks rolly.

Wayne Lundberg wrote:

> "fishman99" > wrote in message
> ...
>
>>need a good recipe for chicken mole
>
>
> Here's another interesting site to make mole from scratch:
> http://www.inmamaskitchen.com/Mexica...akes_mole.html
>
>
thanks wayne.

Mole Negro

Ingredients:
1 whole chicken, cut into eight pieces
6 C chicken stock
5 chilhuacle negro chilies, or substitute ancho chilies, seeded, stemmed
5 guajillo chilies, or substitute dried New Mex. chilies, seeded, stemmed
4 pasilla chilies, seeded, stemmed
4 mulatto chilies, or use ancho, seeded, stemmed
2 chipotle chilies, seeded, stemmed
1 medium white onion, cut in quarters
6 cloves garlic
2 Tbs whole almonds
2 Tbs shelled, skinned peanuts
2-4 Tbs lard, use vegetable oil if you must
2 tsp raisins
1 slice Challa or egg bread
1 small ripe plantain, or use a small banana
1/2 C sesame seeds
2 pecan halves
1" Mexican cinnamon stick
2 whole peppercorns
2 whole cloves
2 medium tomatoes, chopped
5 fresh tomatillos, chopped
1/2 tsp dried oregano
1/2 tsp dried thyme
1 bar, or to taste of Ibarra chocolate, or other Mexican chocolate
1 avocado leaf, or use bay leaf
salt to taste
fresh tortillas

Procedu
Simmer the chicken in the stock until tender, about 30 min. Remove, keep
warm and reserve stock
Toast the chilies, or fry them in lard, until just darkened -- don't let
them burn. Place in bowl, cover with hot water until soft, about 30 min.
Puree chilies in blender, adding the soaking water if needed to form a
paste.
Roast the garlic and onion in the same pan until slightly brown, then
remove.
Toast the almonds and peanuts slightly, remove.
Toast the Chile seeds until dark but don't let burn.
Heat 2 Tbs lard in skillet and fry raisins until plump, remove and drain.
Fry bread until brown, remove.
Fry plantains until brown, remove.
Add more lard if needed, and fry sesame seeds at low heat until slightly
brown, stirring often.
Add pecans, brown and remove and drain.
Toast the cinnamon, peppercorns and cloves lightly in a dry pan. Let cool,
and grind in a molcajete or grinder.
In a blender or processor puree nuts, sesame seeds, bread and pecans; use
small batches if needed.
Add onions, garlic, plantains and puree. Remove, then puree tomatoes and
tomatillos.
Heat the remaining lard in a large heavy pot and fry the Chile paste until
dry, but don't let it burn.
Add tomato puree and fry until liquid is gone.
Add ground spices, nut/bread mixture, pureed onion mixture, oregano and
thyme.
Heat to a simmer while stirring constantly, add chocolate.
Toast the avocado leaf over open flame briefly, then add to mixture.
Slowly add reserved chicken stock to mixture until mixture will just coat a
spoon.
Salt to taste.
Simmer for 5 min, then add chicken and heat thru.
Serve with tortillas and spoon over with the sauce