Mole Poblano

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            FOOD FUNNY
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Thanks to Alan Withee for this one:

Two nuns were shopping in a food store and happened to be
passing the beer and liquor section. One asks the other if she
would like a beer. The other nun answered that would be good,
but that she would be uneasy about purchasing it. The first nun
said that she would handle it and picked up a six pack and took
it to the cashier. The cashier had a surprised look and the first
nun said, "The beer is used for washing our hair."

The cashier, without blinking an eye, reached under the counter
and put a package of pretzels in the bag with the beer, saying,
"Here, don't forget the curlers."

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            TODAY'S RECIPE
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This is the fabled Mexican sauce that features chocolate among
its many ingredients. Many fans of Mexican food in the USA
incorrectly refer to it simply as "mole" when in fact it is one of
many moles. (The term "mole" comes from the Aztec word "mollis"
which refers to any sauce made with chiles.) This mole is said to
have originated in the city of Puebla ("poblano" = "from Puebla")
when some nuns were forced to improvise a dish for a visiting
dignitary on short order. It is often served over turkey, but is equally
delicious with chicken or pork. Mixed with shredded cooked pork,
chicken, or beef, it also makes a wonderful and traditional filling
for tacos, enchiladas, and tamales. I'll provide the recipe for the
sauce, you provide the cooked meat of your choice.

Mole Poblano

6 ancho chiles
4 pasilla chiles*
4 mulato chiles*
2 cups (500 ml) warm chicken stock
3-4 tomatoes, seeded and chopped
2 onions, chopped
4 cloves garlic, chopped
3-4 sprigs cilantro (coriander leaves)
1 corn tortilla, torn into small pieces
1 cup (250 ml) blanched almonds
1/2 cup (125 ml) raisins
1/4 cup (60 ml) sesame seeds plus additional for garnish
1/2 tsp (2 ml) ground coriander seeds
1/2 tsp (2 ml) ground cloves
1/2 tsp (2 ml) cinnamon
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
3 Tbs (45 ml) lard or vegetable oil
1 1/2 oz (42 g) unsweetened chocolate, chopped

* If all pasilla or mulato chiles are not available to you, use
additional ancho chiles in their place

Remove and discard the stems and seeds from the dried chiles.
Tear into pieces and soak in the warm chicken stock for 30 minutes.
Working in batches, combine the chiles and stock with the remaining
ingredients, except the lard and chocolate, in an electric blender and
process to form a thick paste. Heat the lard in a pot over high heat
and cook the puree for 5 minutes, stirring constantly. Add the
chocolate and stir until melted. The sauce should be quite thick
but may need to be thinned slightly with a little chicken stock. Serve
over cooked turkey, chicken, or pork, garnished with sesame seeds.
Makes enough sauce to serve 8 to 12.
Received on Thu May 4 20:21:25 2006