Mole Poblano (Mexican Hot Sauce Served with Meat)

Ingredients

• •4 chiles mulattos
• •4 chiles anchos
• •4 chiles guaillos
• •4 chiles pasillas
• •1 can whole tomatoes
• •1 large onion
• •4 garlic cloves
• •1/2 cup almonds
• •1 ripe plantain
• •1/2 cup peanuts
• •1 piece toasted bread
• •2 corn tortillas
• •1 tablet “Abuelita” chocolate
• •1/8 cup Sesame Seeds
• •Oil or lard for cooking chocolate, chicken-turkey

Directions

1. 1Divide chiles and remove seeds. Peel onion and cut into quarters. Peel, then cut plantain in 1/4 inch pieces and set aside with chiles, etcetera.
2. 2Heat 1/4 inch oil in a wide pan, such as a wok and fry all ingredients, in batches, starting with the chiles and ending with the nuts, tomatoes and chocolate. As you fry all the ingredients, set them aside in a large bowl, mixing them together as you go.
3. 3Once all ingredients have been sauteed, puree them in a blender, thinning them with chicken or turkey broth or consomme cubes or powder dissolved in hot water. Consistency should be fairly thick, but just thin enough to blend to a smooth sauce.
4. 4Cook over low flame or in crock pot for approximately two hours, or until Mole turns a dark reddish brown color. The perfect test for Mole is when you stir it, you will see the bottom of the pot!
5. 5Serve over chicken, turkey, pork or sirloin tips, always accompanied by Mexican rice and corn tortillas or Mexican rolls.