{"product_id":"mole-poblano","title":"Mole Poblano","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e6 dried ancho chiles\u003c\/li\u003e\n\u003cli\u003e3 dried pasilla chiles\u003c\/li\u003e\n\u003cli\u003e2 dried chipotle chiles\u003c\/li\u003e\n\u003cli\u003e1\/4 cup sesame seeds\u003c\/li\u003e\n\u003cli\u003e1\/2 cup raw almonds\u003c\/li\u003e\n\u003cli\u003e1\/2 cup raw peanuts\u003c\/li\u003e\n\u003cli\u003e1\/4 cup raisins\u003c\/li\u003e\n\u003cli\u003e1\/4 cup chopped onion\u003c\/li\u003e\n\u003cli\u003e4 garlic cloves, minced\u003c\/li\u003e\n\u003cli\u003e1 corn tortilla, torn into pieces\u003c\/li\u003e\n\u003cli\u003e1 slice white bread, torn into pieces\u003c\/li\u003e\n\u003cli\u003e1 teaspoon cumin seeds\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon coriander seeds\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon black peppercorns\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon whole cloves\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon anise seeds\u003c\/li\u003e\n\u003cli\u003e1 cinnamon stick, 2 inches\u003c\/li\u003e\n\u003cli\u003e2 tablespoons lard or oil\u003c\/li\u003e\n\u003cli\u003e2 tablespoons cocoa powder\u003c\/li\u003e\n\u003cli\u003e1 tablespoon sugar\u003c\/li\u003e\n\u003cli\u003e2 tomatoes\u003c\/li\u003e\n\u003cli\u003e4 cups chicken or vegetable broth\u003c\/li\u003e\n\u003cli\u003e1 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003eRemove stems and seeds from the dried chiles. Toast chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Soak in hot water for 10 minutes until softened, then drain.\u003c\/li\u003e\n\u003cli\u003eToast sesame seeds in a dry skillet for 2 minutes over medium heat until golden, reserving 2 tablespoons for garnish. Remove and set aside.\u003c\/li\u003e\n\u003cli\u003eIn the same skillet, toast almonds, peanuts, and raisins for 2 minutes. Remove and set aside.\u003c\/li\u003e\n\u003cli\u003eToast cumin seeds, coriander seeds, peppercorns, cloves, and anise seeds in the skillet for 1 minute. Remove and grind using a mortar and pestle or spice grinder.\u003c\/li\u003e\n\u003cli\u003eHeat lard or oil in a large pot over medium heat. Sauté onion and garlic until softened, about 3 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd tortilla and bread pieces, cooking for 2 minutes until lightly browned.\u003c\/li\u003e\n\u003cli\u003eAdd the softened chiles, toasted nuts, raisins, sesame seeds, ground spices, cinnamon stick, cocoa powder, sugar, and tomatoes to the pot.\u003c\/li\u003e\n\u003cli\u003eAdd broth gradually while stirring. Bring to a simmer and cook for 20 minutes.\u003c\/li\u003e\n\u003cli\u003eBlend the mixture in batches using an immersion blender or traditional blender until smooth and velvety.\u003c\/li\u003e\n\u003cli\u003eStrain through a fine-mesh sieve if desired for a silky texture, pressing solids with the back of a spoon.\u003c\/li\u003e\n\u003cli\u003eReturn to pot and simmer for 10 minutes. Season with salt and pepper to taste.\u003c\/li\u003e\n\u003cli\u003eServe over cooked chicken, rice, or enchiladas. Garnish with reserved sesame seeds.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eToast all dried ingredients before use to enhance their flavors and reduce raw taste.\u003c\/li\u003e\n\u003cli\u003eA blender or food processor works best for achieving the traditional smooth, velvety texture of mole.\u003c\/li\u003e\n\u003cli\u003eWear gloves when handling dried chiles to avoid skin irritation from capsaicin oils.\u003c\/li\u003e\n\u003cli\u003eMole Poblano improves in flavor when made 1-2 days ahead and refrigerated.\u003c\/li\u003e\n\u003cli\u003eStore finished mole in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.\u003c\/li\u003e\n\u003cli\u003eThis recipe is traditionally time-consuming; plan for at least 1.5 hours of preparation and cooking.\u003c\/li\u003e\n\u003cli\u003eSubstitute lard with vegetable oil if preferred, though lard provides more authentic flavor.\u003c\/li\u003e\n\u003cli\u003eIf the mole is too thick, thin with additional broth; if too thin, simmer longer to reduce.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":49872142729313,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/Mole_Poblano.jpg?v=1793204981","url":"https:\/\/www.pantribot.com\/products\/mole-poblano","provider":"PantriBot","version":"1.0","type":"link"}