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8 dried ancho chiles
8 dried mulato chiles
8 dried pasilla chiles
8 dried figs
5 medium plum tomatoes
6 medium tomatillos, husks removed and discarded, the fruit
rinsed
1/4 cup white sesame seeds
1/3 cup shelled, unsalted, unroasted pumpkin seeds (also called
pepit‡s) 1/3 cup sliced almonds
2 teaspoons canola oil
1 ripe yellow plantain, peeled and cut into 1/2-inch rounds
6 garlic cloves
1 quart reduced-sodium chicken broth
5 teaspoons ground cinnamon
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 ounces semisweet chocolate, finely chopped
2 ounces unsweetened chocolate, finely chopped
2 teaspoons honey
Preheat the oven to 400ĽF. Split the anchos, mulatos, and
pasillas open. Remove and discard the stems and seeds. Break
the skins into large pieces and place them on a baking sheet
in one layer. Bake for 3 to 5 minutes or until they give off
a sweet, peppery aroma.
Transfer the chile pieces to a large bowl and cover with
boiling water. You may place a small plate on top to ensure
that the chiles are fully submerged. Set aside.
Place the figs in a small bowl and cover them with boiling
water. Set aside.
Preheat the broiler. Place the plum tomatoes and tomatillos
on a baking sheet and place them under the broiler to char
them, about 5 minutes. Turn as necessary to ensure that they
are blackened all over. Transfer the tomatoes, tomatillos,
and any pan drippings to a large bowl and set aside.
Place the sesame seeds in a dry medium skillet over medium
heat. Cook, stirring and tossing constantly, until the seeds
give off a slightly nutty aroma and brown lightly, about 3
minutes. Add the sesame seeds to the tomatoes.
Place the skillet back over medium heat and add the pumpkin
seeds. Stir and toss until the seeds pop and begin to brown
lightly, about 2 minutes. Transfer to the bowl with the tomatoes.
Place the skillet back on the pan and add the almonds. Stir
and toss until the almonds give off a nutty aroma and brown
lightly, about 2 minutes. Transfer to the bowl with the tomatoes.
Heat the oil in the same skillet used for the nuts, set over
medium heat. When hot, add the plantain slices in one layer.
Cook until lightly browned, about 2 minutes. Turn and add
the garlic to the pan. Cook until the plantains are tender
and lightly browned on both sides, about 2 minute more. Transfer
the plantains and garlic to the bowl with the tomatoes.
Drain the chiles and the figs and add them all to the bowl
with the tomatoes. Stir all the ingredients until combined.
PurŽe these ingredients in a food processor or blender,
adding just enough stock to allow the mixture to blend.
Pour the purŽe into a large Dutch oven; add any remaining
stock, the cinnamon, salt, black pepper, allspice, and cloves.
Stir over medium heat until the stock and spices are incorporated
and the mixture comes to a simmer.
Reduce the heat to low and add the chocolate and honey. Cook,
stirring constantly at a very low simmer, for 10 minutes.
At this point, the mole will be thick and slightly grainy
from bits of nuts and sesame seed hulls that did not completely
purŽe; if desired, strain the sauce through a sieve, rubbing
and pushing it through with the back of a wooden spoon or
heavy-duty rubber spatula. Before serving, thin the mole out
with additional stock until it is the consistency of a thick
spaghetti sauce.
Makes 2 quarts
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