Mole poblano recipe
- Cuisine: Modern Australian
- Serves 8 - 10
Ingredients6 dried pasilla chillies
10 dried ancho chillies
8 dried mulato chillies
½ cup raisins
6 tomatillos, tinned or fresh
½ cup pumpkin seeds
1 tablespoon peanut oil
½ cup unblanched almonds
2 corn tortillas, cut in 1cm strips
4 cloves, ground
6 allspice berries, ground
1 tbsp ground cinnamon
7 cloves garlic, roasted and peeled
2 cups water
¼ cup peanut oil, extra
3 triangles Mexican chocolate
Roasted sesame or pepita seeds
PreparationRemove seeds from dried chillies, then dry-roast in a non-stick frying pan over low heat for about 20 seconds, or until fragrant. Place chillies in a bowl, add 2 litres boiling water and stand for 20 minutes to rehydrate. Strain chillies and reserve liquid if the taste is not bitter.
Place raisins in a bowl, cover with warm water and stand 20 minutes to soften. Drain.
Place tomatoes and tomatillos on an oven tray and grill under medium heat about 5 minutes, or place on an open flame, turning occasionally to char the skins without cooking the flesh.
Dry-roast pumpkin seeds in a non-stick frying pan over medium heat for about 5 minutes until they stop popping. Do not burn.
Heat 1 tbsp oil and cook almonds over med-low heat until browned.
Place chillies, raisins, tomatoes, tomatillos, pumpkin seeds, almonds, tortilla strips, clove, allspice, cinnamon, garlic, water, ½ tsp salt and ½ tsp fresh ground black pepper in a blender and puree in batches, until smooth. Add a little water or water from chillies, if necessary.
Push puree through a sieve and discard solids. Heat extra oil in a heavy-based pot until almost smoking, reduce to medium, add sauce and cook, stirring constantly, for 10-15 minutes.
Melt chocolate in the top of a double boiler or in a bowl over simmering water, and gradually stir into sauce.
Reduce heat to low and cook, stirring occasionally, a further 45-60 minutes, adding more water or water from chillies, if necessary.
11. Serve over roasted chicken or turkey and sprinkle with sesame seeds or pepitas.
Note: freezes well for up to 2 weeks. Serve this sauce over any other deep flavoured dish. Serve warm, not hot.
Chef Victor Pipasia from Victor’s Food
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