1/2 cup lard, vegetable shortening or vegetable oil (I used lard.)
3 oz. chiles anchos; about 6 or 7 stemmed and seeded
3 oz. chiles pasillas; about 12 or 13, stemmed and seeded
3 oz. chiles mulatos; about 6, stemmed and seeded
1/3 oz. dried chipotle chiles; about 4, stemmed and seeded
1/2 white onion, about 1/2 pound, peeled and roughly chopped
3 cloves garlic, peeled and roughly chopped
3 Tbsp. raw almonds with their skin
3 Tbsp. raw peanuts, shelled
3 Tbsp. raisins
1 Tbsp. pumpkin seeds
4 Tbsp. sesame seeds; more for garnish
1/2 cup reserved chile seeds (I used 1/4 cup.)
5 whole cloves
1/4 tsp. anise seeds
1/4 tsp. coriander seeds
1/2 tsp. whole black peppercorns
1 stick cinnamon
1/4 tsp. allspice
1/8 tsp. dried thyme
1/8 tsp. dried marjoram
1/2 pound Roma tomatoes, about 2, charred/roasted
1/3 pound tomatillos, about 3, charred/roasted
2 corn tortillas, sliced into 8 pieces
1/2 Bolillo Telera or day-old baguette, about 2 oz., thickly sliced (I used 4 baguette slices.)
6 oz. Mexican style chocolate or bittersweet chocolate
5 cups chicken broth, more for diluting later on
1 tsp. or more Kosher salt
1/2 cup sesame seeds, toasted to sprinkle as a garnish
In your largest skillet set over medium high heat, add 1/2 cup lard (or other shortening). Heat for about 2 minutes until hot. Add chiles in 2 to 3 batches and saute, stirring often. Be careful not to burn them. Remove with a slotted spoon and place in a mixing bowl.
In the same oil, add chopped onion and garlic. Saute for 2 to 3 minutes, stirring until they soften and release their aroma. Stir in the almonds, peanuts, raisins and pumpkin seeds, and cook for 2 to 3 minutes more.
Stir in the sesame seeds, reserved chile seeds, cloves, anise seeds, coriander seeds, black peppercorns, cinnamon stick, ground allspice, thyme and marjoram. Stir frequently and cook for another 5 minutes until flavors are blended. Make room in the pan, and add the tortilla and bread pieces along with the charred tomatoes and tomatillos. Cook for another 5 minutes.
Mix all ingredients well and simmer for 15 minutes. Turn off heat, cover and let the mix rest for at least 1/2 hour to completely soften the chiles.
In batches, pure the mixture in a blender or food processor until smooth.
When ready to eat, dilute a cup of Mole with 1/2 cup chicken broth or water in a saucepan. Simmer for 2 to 3 minutes until combined. Serve with rice over cooked chicken or other poultry. Or get creative and serve with enchiladas, savory empanadas, or potatoes!
Pati got the Mexican Rice recipe from head chef Jesus Ley on the Chepe train (formally known as the Chihuahua al Pacífico) traveling with her family through Copper Canyon. Here is the recipe:
https://patijinich.com/red_rice_from_el_chepe/ I did not use peas or serrano peppers. I also added a few strands of saffron giving it that beautiful deep yellow color.
THAT'S IT FOR TODAY!
THE NEXT TIME YOU HEAR FROM ME I WILL
BE IN BEAUTIFUL SPIDDAL
IRELAND OVERLOOKING GALWAY BAY!