Growing Chefs! Ontario Mole Poblano
Mole Poblano
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Ingredients
Equipment
Get Organized!
Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients
Get Prepped!
Weigh out the chiles and crack them open to shake out the seeds. Discard the stems.
Measure out the lard or vegetable oil.
Remove the top and bottom of the onion, peel off the paper and dice.
Peel the garlic and mince.
Weigh out the almonds, peanuts, raisins and chocolate.
Measure out all of the spices, chicken stock.
Cut or rip the tortillas and baguette into pieces.
Char the tomatoes by placing them on a baking sheet and baking at a high temperature or by grilling on a barbecue.
Peel and slice the plantain and fry in a pan until golden brown.
Get Cooking!
This recipe can be made in a large pot, big enough to hold all ingredients spaciously.
On a medium heat, melt lard, when hot, add dried chiles in 2 or 3 batches stirring constantly and being careful not to burn them as they get bitter. Sauté for a couple of seconds until they start to change colour. Take them out with a slotted spoon and reserve.
In the same oil, cook onion for 2 or 3 minutes then add garlic and cook for a few seconds. Add almonds, peanuts and raisins, stir constantly mixing all ingredients for about 2 minutes.
Move everything to the sides of the pot and add sesame seeds and all spices, stir constantly and cook for 2 – 3 minutes until fragrant.
Add chile seeds and stir for another minute or so. Add slices of fried plantain and mix everything very well.
Make room again in the centre and add tortillas and baguette until browned, if necessary, add more oil or lard.
Add charred tomatoes and mix well.
Return sautéed chiles to the pot along with the chicken broth and the chocolate, stir to make sure all ingredients get mixed well. Season.
Lower heat a little bit, simmer covered for 15 – 20 minutes. Turn off heat and leave covered for 1 hour until all flavours intensify, chocolate dissolves and chiles soften.
Puree everything in a blender until it is very smooth.
Mole can be stored in the fridge or it can be frozen. When you are ready to use, check consistency and it can be diluted with chicken broth in order to be thick but pourable. Check season. Sprinkle some sesame seeds to garnish.
Growing Chefs! Ontario Recipe
Mole Poblano
Ingredients
Equipment
Get Organized!
Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients
Get Prepped!
Weigh out the chiles and crack them open to shake out the seeds. Discard the stems.
Measure out the lard or vegetable oil.
Remove the top and bottom of the onion, peel off the paper and dice.
Peel the garlic and mince.
Weigh out the almonds, peanuts, raisins and chocolate.
Measure out all of the spices, chicken stock.
Cut or rip the tortillas and baguette into pieces.
Char the tomatoes by placing them on a baking sheet and baking at a high temperature or by grilling on a barbecue.
Peel and slice the plantain and fry in a pan until golden brown.
Get Cooking!
This recipe can be made in a large pot, big enough to hold all ingredients spaciously.
On a medium heat, melt lard, when hot, add dried chiles in 2 or 3 batches stirring constantly and being careful not to burn them as they get bitter. Sauté for a couple of seconds until they start to change colour. Take them out with a slotted spoon and reserve.
In the same oil, cook onion for 2 or 3 minutes then add garlic and cook for a few seconds. Add almonds, peanuts and raisins, stir constantly mixing all ingredients for about 2 minutes.
Move everything to the sides of the pot and add sesame seeds and all spices, stir constantly and cook for 2 – 3 minutes until fragrant.
Add chile seeds and stir for another minute or so. Add slices of fried plantain and mix everything very well.
Make room again in the centre and add tortillas and baguette until browned, if necessary, add more oil or lard.
Add charred tomatoes and mix well.
Return sautéed chiles to the pot along with the chicken broth and the chocolate, stir to make sure all ingredients get mixed well. Season.
Lower heat a little bit, simmer covered for 15 – 20 minutes. Turn off heat and leave covered for 1 hour until all flavours intensify, chocolate dissolves and chiles soften.
Puree everything in a blender until it is very smooth.
Mole can be stored in the fridge or it can be frozen. When you are ready to use, check consistency and it can be diluted with chicken broth in order to be thick but pourable. Check season. Sprinkle some sesame seeds to garnish.