Serves: 5
Total Calories: 343
1. Wipe the chiles with damp paper towels. Cut open. Remove the stems, seeds, and veins. In a large dry skillet, toast the chiles in batches over medium heat, pressing down with a spatula until they turn orange in some places and are aromatic, about 10 seconds. Do not burn them. Soak the chiles, submerged, in a bowl of hot water about 45 minutes.
2. Meanwhile, preheat the broiler then broil the tomatoes until blistered and charred all over, about 2 minutes. Transfer with skins on to a large bowl and reserve. In a medium nonstick skillet heat 2 tablespoons of the oil over medium heat and cook the onion and garlic, stirring, until they begin to brown, about 3 minutes. Put in the bowl with the tomatoes. Fry the plantain and the bread in the same pan until brown on both sides, about 2 minutes. Reserve with the tomatoes.
3. In a small dry skillet, toast the almonds, stirring frequently, until they show some brown spots, about 3 minutes. Transfer to a small bowl and reserve. In the same skillet, toast the sesame seeds, stirring, until light brown, about 2 minutes. Reserve with the almonds. In the same pan toast the oregano and cumin. Reserve with the almonds.
4. Remove the chiles from the soaking water and put them in a blender jar with 1 cup of the chicken broth. (Discard the soaking water.) Blend the chiles as smooth as possible, adding 1 to 2 tablespoons of water if too thick to blend. Pour the chile purée through a strainer into a large bowl, pushing the pulp through with a wooden spoon and reserve. Discard the bits of skin.
5. To the same blender, add all of the remaining ingredients, except the chocolate. Add the remaining cup of broth. Blend until completely smooth. Add to the bowl of puréed chiles and mix well. Reserve.
6. Heat the remaining tablespoon of oil in a large heavy saucepan until it shimmers. Gently pour in the puréed sauce (to minimize splattering) and cook over medium-low heat, stirring frequently, 15 minutes. Add the chocolate and cook, stirring, until the chocolate melts, 3 to 4 minutes. The sauce should be the consistency of thick gravy. If too thick, add water or chicken broth, 1 tablespoon at a time, to reach the desired consistency. Reduce the heat to low, cover and simmer, stirring frequently to prevent scorching, about 20 minutes to blend the flavors. Adjust seasoning. The mole is ready to use, or cover and refrigerate for up to 3 days or freeze in a covered container for up to 6 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Oaxacan Red Mole recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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