Chicken Mole With Four Chiles

Ingredients

• Servings: 8
• 4 dried mulato chiles
• 4 dried ancho chiles
• 4 dried guajillo chiles
• 4 dried pasilla chilies
• 2 teaspoons lard, or more as needed
• 1 large onion, peeled and chopped
• 4 cloves garlic, chopped
• 1 (7 inch) flour tortilla
• 2 (5 inch) corn tortillas
• 1 plantain, peeled and chopped
• 1/2 cup almonds
• 1/2 cup peanuts
• 1/8 cup sesame seeds
• 1 (14 ounce) can whole peeled tomatoes
• 1 tablet of mexican chocolate, such as abuelita or ibarra
• 1 whole chicken

Recipe

Preparation Time: 40 mins Cook Time: 2 hrs 20 mins

Ready Time: 3 hrs


• remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). heat the lard in a heavy skillet over medium heat. add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. remove the chiles and place them in a large bowl.
• stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. remove and add to the bowl with the chiles.
• break the flour and corn tortillas into pieces, and add them to the skillet. toast on both sides, turning often, until golden brown, about 3 minutes. remove; add to the bowl.
• if needed, melt a small amount of additional lard in the skillet. add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. remove plantain; add to the bowl.
• stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. remove; add to the bowl.
• warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. remove from heat. break the chocolate into chunks and stir into the tomatoes until melted. pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.
• working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.
• place the chicken into a large dutch oven; pour the sauce over the chicken. cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.