Mole Poblano

Ingredients

• •8 pieces Chicken pieces
• •1 teaspoon Salt
• •4 pieces Ancho chilies
• •2 pieces Mulato chilies
• •0.5 teaspoon Black pepper
• •2 pieces Pasilla chilies
• •2 tablespoons Olive oil
• •3 cloves Garlic
• •0.5 cup Peanuts
• •1 medium Onion
• •0.25 cup Almonds
• •2 oz Chocolate
• •1 stick Cinnamon
• •3 tbsp Sesame seeds
• •12 pieces Tortillas

Instructions

1. 1

   Toast and rehydrate all chilies

   💡 Soft and pliable

2. 2

   Roast peanuts, almonds, sesame seeds

   💡 High heat initially for browning, then reduce if needed. Use convection for even cooking.

3. 3

   Blend chilies with nuts, seeds, chocolate, cinnamon

   💡 Smooth paste

4. 4

   Brown chicken, set aside

   💡 Very high heat to develop deep browning. Do not move the protein until it releases naturally.

5. 5

   Add mole to pan, simmer with stock

   💡 Thick sauce

6. 6

   Add chicken, simmer 30 min

   💡 Coats well

7. 7

   Serve with rice and warm tortillas

   💡 Garnish with sesame