Recipe: Classic Red Mole (Mexican)

CLASSIC RED MOLE

3 to 4 medium tomatillos
1/2 cup sesame seeds
3 medium dried ancho chiles, stemmed and seeded
3 medium dried pasilla chiles, stemmed and seeded
6 medium dried mulato chiles, stemmed and seeded
4 cloves garlic, peeled
1/4 teaspoon freshly ground black pepper
1/4 teaspoon anise, freshly ground (optional)
1/8 teaspoon cloves, freshly ground
1/2 teaspoon cinnamon (preferably Mexican)
1 slice white bread, darkly toasted and broken into pieces
1 ounce Mexican (or other high-quality dark) chocolate, roughly chopped
1/3 cup vegetable oil
2 tablespoons bacon fat
1/2 cup whole raw almonds, unskinned
1/2 cup golden raisins
Water
Salt to taste
4-5 tablespoons sugar
2 roasted chickens
Cilantro or parsley for garnish

1. Set out all ingredients ahead of time, measured and prepped. Husk and rinse tomatillos, prep chiles, peel garlic, grind spices, toast bread and chop the chocolate. Set out 2 large bowls, tongs, a slotted spoon and a blender.

2. Set tomatillos on a baking sheet and place them on high heat underneath a broiler for 5 minutes. Using tongs, turn them until they are blackened in spots and soft, 5 minutes more. Place them in a large bowl with any juice that may have leaked out while under the heat.

3. In a small skillet, over medium heat, toast sesame seeds until golden brown, stirring constantly. Do not let them burn. Spoon 2/3 of sesame seeds into tomatillos.

4. Set a large pot over medium heat. Add oil and bacon fat. Open a window and turn on the exhaust fan. Tear chiles into flat pieces and fry 4-5 at a time, flipping quickly with tongs, for 20-30 seconds. Do not allow them to smoke. Remove to a bowl, leaving excess oil in the pot. Cover chiles with hot water, top bowl with a large plate; let sit for 30 minutes.

5. Remove any seeds and chile bits left in oil. Fry garlic and almonds, stirring regularly, until browned, about 5 minutes. Remove with a slotted spoon and add to tomatillos.

6. Fry raisins in same pot 20-30 seconds. They will puff up and brown slightly. Remove with a slotted spoon and add to tomatillos.

7. Remove chiles from soaking liquid and add to blender. Taste liquid and if it's not bitter, add 2 1/2 cups of the liquid into the blender. If it is bitter, discard and use water. Pur?e chiles and push mixture through a medium-mesh strainer into an empty bowl.

8. Place tomatillo mixture, 1 cup water, cinnamon, pepper, anise, cloves, bread and chocolate into unrinsed blender. Pur?e and push through same strainer into an empty bowl.

9. Pour off any excess fat in large pot, leaving a thin film. Set on medium-high heat. Add chile pur?e to pot and stir 10-15 minutes, until it thickens to the consistency of tomato paste. Add tomatillo pur?e and continue stirring 5-10 minutes.

10. Add 3 cups water and stir. (The original recipe calls for 6, but it takes too long to cook down at our altitude.) Reduce heat to medium-low and simmer, stirring occasionally, for 45 minutes. After 45 minutes, it should coat the back of a spoon. Taste and add sugar and salt to balance flavors.

11. Pour into large serving dish. Lay chicken, cut-up, sliced or shredded, over sauce. Sprinkle with remaining sesame seeds and garnish with cilantro or parsley. Serve with warm tortillas and rice.

Servings: about 8
Adapted from source: Mexico One Plate at a Time by Rick Bayless