MOLE POBLANO
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This is the National dish of Mexico and is reserved for special occasions. 
It is a meal that demands long preparation time and requires the use of a number of culinary skills.
Mole was refined by the nuns of the Order of Santa Rosa to impress  visiting politicial and church 
officials in Mexico in the 17th cenury. Some consider mole paste the first barbeque sauce because 
of how it is used and on what kinds of foods it is applied.
  

NOTE:::===> As previously mentioned, Chile nomenclature is quite flexible and therefore confusing, 
especially in different regions of Mexico. The "Ancho" and the "Mulato" are dried types of the Chile Poblano Family. 
When the fresh Poblano dries it can produce two distinct chiles; a darker stubbier one that is usually called the 
chile "Mulato" and a lighter, longer reddish colored one that is commonly referred to as the "Ancho" chile. 
These two dried chiles  are frequently used in combination in many Mexican recipes, especially those for Moles

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produces about 3/4 gallon of salsa.
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INGREDIENTS

STEP 1
2 each...............whole chickens
6 cups...............chicken stock

STEP II
6 each................chiles "anchos"
4 each................chiles "mulato"
2 each................chiles "pasillas"
1 oz.....................lard or other fat

STEP III
1 oz......................sesame seeds
2 oz......................almonds
1 oz......................peeled peanuts
1 oz......................raisins
1 each.................corn tortilla
3 each.................whole cloves
1 each.................tomato / peeled and seeded
2 oz......................diced onion
2 slices..............stale bread
2 cloves..............garlic
1/2 oz..................fresh oregano leaves
dash of.................anise seeds

STEP IV
1 oz......................lard or other fat
2 each.................small cinnamon sticks
1/3 oz.................salt
2 oz......................Mexican Chocolate (usally comes as a hard round cake of unsweetened chocolate)
1/2 oz..................sugar

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PREPARATION FOR...

STEP 1
Clean the chickens and cut each into 8  pieces and then boil them in the chicken
stock until tender.

STEP II
Prepare the dried chiles by washing them, cutting them open and removing the seeds and veins. 
Fry the chile pieces in the hot lard, drain and then soak the pieces for 20 minutes in about 
2 cups of the warm chicken stock.  These chiles should then be ground or pureed with the stock to form a paste.

STEP III
Toast the sesame seeds, almonds, peanuts, raisins, bread, tortilla, tomato (seeded and peeled first), diced onion, 
garlic and anise seed  in the same lard used to fry the chiles.  This should take about 3-4 minutes and be careful 
not to burn any item. Add fresh oregano leaves and grind all the ingredients together with the lard and about 
2 more cups of the chicken stock; adjust this liquid amount in order to acheive a smooth paste as the final product. 
When completed, strain this mixture and then regrind it until the paste is very smooth.

STEP IV
Next fry the puree/mixture from the step above in more lard or fat. This fryng should be done with constant 
stirring until the grease floats to the surface. A small diameter, heavy bottom pot is recommended. 
When the grease floats to the surface then add the stained chile mixture made in step two and continue 
stirring constantly until the grease once again floats to the surface. 
When it does add the salt, sugar, chocolate and cinnamon and if this sauce now appears too thick then more 
chicken stock to thin it out. Then place the boiled chicken pieces into this sauce and simmer for about 10 minutes.

TO SERVE THE MOLE
Toast sesame seeds in an oven. Place the chicken pieces on a warm plate or platter, cover with Mole Poblano Sauce 
and garnish with the toasted sesame seeds.


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Recipe from The MarsCafe
www.marscafe.com
mars@marscafe.com
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The Cyberchefs Electronic Union
www.geocities.com/chefmars
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