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Mole Poblano


Mole Poblano Recipe

Ingredients:
  • 8 bone-in, skin-on chicken breasts or legs, rinsed, dried
  • 1 medium onion, halved
  • 5 cloves garlic
  • Kosher salt
  • 8 dried mulato chiles, wiped clean, seeds and veins removed, and seeds reserved
  • 5 dried ancho chiles, wiped clean, seeds and veins removed, and seeds reserved
  • 6 dried pasilla chiles, wiped clean, seeds and veins removed, and seeds reserved
  • 2 dried chipotle chiles, wiped clean, seeds and veins removed, and seeds reserved
  • 4 Roma tomatoes, cut into quarters
  • 6 tomatillos, husked, rinsed, and cut into quarters
  • 1 medium onion, halved
  • 3 cloves garlic, unpeeled
  • 5 tablespoons lard or shortening, or more as needed
  • 10 whole black peppercorns
  • 3 whole cloves
  • 1 (3-inch) stick Mexican canela or cinnamon
  • 1/2 teaspoon whole coriander seeds
  • 1/2 teaspoon whole anise seeds
  • 2 teaspoons black raisins
  • 20 whole almonds, blanched
  • 2 ounces pumpkin seeds
  • 1/2 cup sesame seeds
  • 2 stale corn tortillas
  • 3 stale baguettes, cut into 1-inch slices
  • 1 tablespoon canola oil
  • 4 ounces Mexican chocolate, or more to taste, coarsely chopped
  • Kosher salt
  • Up to 1/2 cup of sugar, as needed
  • 1/4 cup sesame seeds, lightly toasted
Directions:
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Rank

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