Mole Poblano
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Per portion
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For 3 portions
- Chicken 1 pc whole¼ kg
- Chili AnchoOr: Chili pepper1 Stk
- Chili Mulato1 Stk
- Chili Pasilla1 Stk
- TomatoesOr: Pureed tomatoes65 g
- Chocolate dark15 g
- Almonds10 g
- Peanuts10 g
- Sesame seedsOr: Sesame5 g
- Raisins10 g
- TortillaOr: Toast bread1 Stk
- Cinnamon stick1 Stk
- Garlic cloves1 Stk
- Sunflower oil20 ml
- Chicken broth1 l
Step by step
- 1
Cut chicken into pieces and boil tender in broth 45 minutes, save broth.
- 2
Deseed chilies and briefly toast in hot oil, soak in hot water.
- 3
Toast almonds, peanuts, sesame in oil, remove.
- 4
Brown tortilla in oil.
- 5
Puree tomatoes, pressed garlic, raisins with chilies and toasted ingredients in a blender.
- 6
Strain mole paste through sieve.
- 7
Heat oil in a pot, simmer mole paste 10 minutes.
- 8
Stir in chocolate and cinnamon.
- 9
Stir in broth gradually for smooth sauce, simmer 30 minutes.
- 10
Warm chicken in mole, serve sprinkled with sesame.
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