I have several more recipes for mole, such as tamarind and "Holy Leaf". I know this is not a "short" recipe, but it is worth the effort. Good Luck!
- 1 1/2 lb chipotle peppers driec (not canned)
- 1 lb each mulato, pasilla and ancho chiles
- 22 1/2 lbs lard
- 2 t. aniseed
- 1 t. peppercorns
- 15 whole cloves
- 3 (5-inch) cinnamon sticks
- 8 oz. each almonds and pecans
- 1 lb each sesame seeds and raisins
- 2 T cilantro
- 2 heads garlic, cloves separated but unpeeled
- 5 tortillas
- 3 slices bread
- 4 lb. tomatoes, cut into large pieces
- 1 T salt, or to taste
- 3 T lard
- 1 lb mexican or bittersweet (dark) chocolate
To make the mole': Remove the seeds and veins from all the chiles and discard. In a frying pan, heaat enough lard to cover the bottom of a "cazuela" or casserole and cook the chipotle chiles until well charred. Discard the fat and place the chipotles into another large pot, where all the other ingredients will be held after they are cooked.
Grind the aniseed, peppercornss, cloves and cinnamon to a powder and set aside. Put enough of the lard in a wide casserole to reach 3/4 inche up the sides. Cook the following ingredients one by one until they are fragrant, then transfer them to the pot containing the chipotles: the mulatto, pasilla, and ancho chiles; the groound spices; almonds; pecans; sesame seeds; raisins; cilantro; garlic; and onion.
Without adding more fat, cook the tortillas until well browned. Cook the bread, letting it soak up the lard, and finally cook the tomatoes. Add all the above ingredients to the chipotles.
In batches, place parts of the chile/nut mixture in a food processor, using enough chicken stock with each batch to make a thick puree'; add salt to taste. (The mole' can be frozen at this stage if you wish.)
In a large casserole, heat the 3 tablespoons of lard over high heat and cook the pruee for about 10 minutes, stirring constantly, Add enough reserved stock th thin dowwn to a consistency similar to poultry gravy (it should coat a wooden spoon thicklly) and cook oover low heat for 30 minutes. Add the cholocate, a few ounces at a time, letting it melt in the sauce, tasting as you go. Add moore salt if necessaary, and, if the sauce is too fiery, add some light piloncillo (light molasses)..
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Source: The Mexican Gourmet Cookbook
Submitted By: Kathy Staples