Saturday, February 13, 2016

Chiapas Mole (Mole Chiapaneco)


Makes 8 servings
8 medium ancho chilies, stemmed, seeded, torn into flat pieces
2 large plum tomatoes
2 medium tomatillos, husked, rinsed
3 slices sandwich bread, toasted, torn into quarters
1/2 of a 3-ounce round of Mexican chocolate, see note
1 cup pitted prunes
1/4 teaspoon each: ground cinnamon, freshly ground pepper
2 quarts or 4 cans (14 ounces each) chicken broth, plus more if necessary
2 tablespoons fresh pork lard or vegetable oil
2 tablespoons sugar
1 teaspoon salt
Per serving: 215 calories, 7 grams fat, 3 grams saturated fat, 3 milligrams cholesterol, 32 grams carbohydrates, 7 grams protein, 1,134 milligrams sodium, 2 grams dietary fiber

1. Toast the chili pieces a few at a time in a heavy skillet over medium heat, pressing flat with a spatula until fragrant, 20-30 seconds. Turn; toast the other side. Transfer to a bowl; cover with hot water. Place a small plate on top to keep them submerged; let stand 30 minutes. Drain.
2. Heat a broiler. Spread the tomatoes and tomatillos on a baking sheet. Broil about 4 inches from heat until blackened, blistered and soft, 5-7 minutes per side. Cool; peel off tomato skins. Combine tomatoes, tomatillos, toast pieces, chocolate, prunes, cinnamon and black pepper in a blender. Add 3/4 cup of the broth; blend until smooth. Pour into a bowl; set aside.
3. Place chilies in the blender. Add 1 cup of the broth; puree. Press through a medium-mesh strainer into a bowl. Heat lard in a large saucepan over medium-high heat; add chili puree. Cook, stirring, until thick as tomato paste, about 7 minutes.
4. Stir in the remaining broth and the reserved tomato mixture. Partially cover; simmer over medium-low until the consistency of cream soup, about 1 hour. Season with sugar and salt.
- From Rick Bayless
Note: Mexican chocolate, a combination of sugar, cacao nibs and cinnamon, is available in Latin American and Mexican markets. A tablespoon of unsweetened cocoa can substitute.
Complexly flavored moles are one of the signatures of Mexican cooking, and each region has its own renditions. This Chiapas-style recipe provides enough sauce to slowly braise two cut-up broiler-fryers or a 3-pound pork loin.
We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy: comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
comments powered by Disqus
Latest Videos:
Also on
letter icon Newsletter