1/2 pound rnulato chiles, deveined and seeded
3/4 pound pasilla chiles, deveined and seeded
3/4 pound ancho chiles, deveined and seeded
1/2 pound lard
3 garlic cloves
2 medium onions, chopped
2 tortillas, coarsely chopped
1/2 hard roll
1/2 cup raisins
3/4 cup almonds
6 tablespoons pumpkin seeds
4 ounces sesame seeds, toasted
1 teaspoon anise seeds
2 cloves
1 cinnamon stick
1 teaspoon black peppercorns
9 ounces Mexican chocolate
1/4 pound tomatoes, peeled and chopped
Sugar
Salt
so i had this long standing desire to make traditional mole poblano ever since my dad would go to the store and buy the canned( even though it comes in a jar) mole paste and would add who knows what to it and out came this slightly sweet/spicy reddish/blackish pasty sauce that he poured over cooked chicken. because i love and collect cook books, i happened to come upon one written by a family member of the late Mexican painter Frida kahlo. the pictures of the traditional menus done up and served in traditional earthen ware was enough to make me go down to the Grand central market in downtown los angeles searching for the 3 different types of chiles i needed. This is the place to go if your looking for ingredients to make mole, menudo, chalupas or any type of Mexican or for that matter, Central American foods. if you happen to live in Los Angeles or will be coming to visit our wonderful city, it well worth the hassle of finding parking downtown and while your here, drop by the Grand Central Market for some great Latin American "fast foods". while your in the area, you can also visit the flower district, the garment district and the jewelry district-- all fun things to do and great bargains to be had for the careful shopper.
anyway, the recipe was not for the squeamish as it is a real all hands on deck type of endeavor. But the rewards were so wonderfully tasteful and satisfying.
P.S.--IF YOU WANT THE RECEPI, JUST GOOGLE FRIDA KAHLO MOLE POBLANO- OR BETTER YET BUY THE BOOK, ITS BEAUTIFULLY ILLUSTRATED.
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