MOLE PABLANO

      Title: MOLE PABLANO
  Categories: Sauces
       Yield: 10 Servings
  
 MMMMM----------------------ROASTED CHILIES---------------------------
     1/2 lb Mulato chilies,dried
     1/4 lb Ancho chilies,dried
       2 oz Pasilla chilies,dried
       1    Chipotle chili,dried
 
 MMMMM---------------------ROASTED VEGETABLES--------------------------
       2    Onions,large,quartered
       1    Tomato,medium-size
     1/2 lb Tomatillos,husked/rinsed
       1    Garlic head,medium*
       2    Corn tortillas (7")
 
 MMMMM------------------SEASONINGS & 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
 
 MMMMM--------------------ASSEMBLING THE MOLE-------------------------
       2 c  Chicken broth,reg strength
       4 oz Mexican 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 10x15" pans. Bake in a 300'F. oven until chilies smell
   lightly toasted and are flexible, 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 mixture 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 10x15" 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 mixture 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 mixture 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 10x12" 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
   mixture is richly browned, 10-15 minutes. Smoothly puree mixture 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, mix 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; mix with sauce until melted. Use mole as suggested,
   following; or chill airtight up to 1 week or freeze up to 3 months.
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