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1
In a 2 gallon stockpot, heat 5 quarts water and onions, celery, and carrots to a boil.
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2
Add chicken pieces and poach, covered, over low heat for about 35 to 45 minutes, until cooked through and juices run clear when pierced with a fork.
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3
Remove the meat from the stock.
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4
Strain and reserve the stock.
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5
Heat 2 quarts of water in a kettle.
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6
On a 10-inch dry comal, griddle, or in a cast-iron frying pan, toast the chiles over medium heat until blackened, but not burnt, about 10 minutes.
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7
Place the chiles in a large bowl, cover with hot water, and soak for 1/2 hour.
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8
Remove the chiles from the soaking water with tongs, placing small batches in a blender with 1/4 cup of the chile soaking water to blend smooth.
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9
Put the chile puree through a strainer to remove the skins.
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10
In the same dry comal, griddle, or frying pan, grill the onion and garlic over medium heat for 10 minutes.
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11
Set aside.
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12
Toast the almonds, peanuts, cinnamon stick, peppercorns, and cloves in a dry comal, griddle or cast-iron frying pan for about 5 minutes.
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13
Remove them from the pan.
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14
Over the same heat, toast the chile seeds, taking care to blacken but not burn them, about 20 minutes.
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15
Try to do this outside or in a well-ventilated place because the seeds will give off very strong fumes.
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16
When the seeds are completely black, light them with a match and let them burn themselves out.
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17
Remove from the heat and place in a bowl.
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18
Soak the blackened seeds in 1 cup of cold water for 10 minutes.
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Drain the seeds and grind them in a blender for about 2 minutes.
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20
Add the blended chile seeds to the blended chile mixture.
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21
Heat 3 tablespoons of oil in an 8-inch cast-iron frying pan over medium heat until smoking.
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22
Add the raisins and fry them until they are plump, approximately 1 minute.
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23
Remove from the pan.
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24
Fry the bread slice in the same oil until browned, about 5 minutes, over medium heat.
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25
Remove from pan.
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26
Fry the plantain in the same oil until it is well browned, approximately 10 minutes, over medium heat.
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27
Set aside.
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28
Fry the sesame seeds, stirring constantly over low heat, adding more oil if needed.
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29
When the sesame seeds start to brown, about 5 minutes, add the pecans and brown for 2 minutes more.
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30
Remove all from the pan, let cool, and grind finely in a spice grinder.
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31
It takes a bit of time, but this is the only way to grind the seeds and nuts finely enough.
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32
Wipe out the frying pan and fry the tomatoes, tomatillos, thyme, and oregano over medium to high heat, allowing the juices to almost evaporate, about 15 minutes.
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33
Blend well, using 1/2 cup of reserved stock if needed to blend and set aside.
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34
Place the nuts, bread, plantains, raisins, onion, garlic and spices in the blender in small batches, and blend well, adding about 1 cup of stock to make it smooth.
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35
In a heavy 4-quart stockpot, heat 2 tablespoons of lard or oil until smoking and fry the chile paste over medium to low heat, stirring constantly so it will not burn, approximately 20 minutes.
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36
When it is dry, add the tomato puree and fry until the liquid has evaporated, about 10 minutes.
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37
Add the ground ingredients, including the sesame seed paste, to the pot.
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38
Stir constantly with a wooden soon until well-incorporated, about 10 minutes.
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39
Add 1 cup chicken stock to the mole, stir well, and allow to cook 20 minutes, stirring occasionally.
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40
Break up the chocolate and add to the pot, stirring until it is melted and incorporated into the mixture.
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41
Toast the avocado leaf briefly over the flame if you have a gas range or in a dry frying pan and then add it to the pot.
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42
Slowly add more stock to the mole, as it will keep thickening as it cooks.
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43
Add enough salt to bring out the flavor.
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Let simmer another 30 minutes, stirring occasionally so it does not stick, adding stock as needed.
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45
The mole should not be thick; just thick enough to coat the back of a spoon.
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46
Place the cooked chicken pieces in the leftover stock in a saucepan and heat through.
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47
To serve, place a piece of chicken in a shallow bowl and ladle 3/4 of a cup of mole sauce over to cover it completely.
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48
Serve immediately with lots of hot corn tortillas.
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49
Hint: Be sure to put the blended chiles through a sieve or food mill, or you will have pieces of chile skin in your mole, which needs to be silky smooth.
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50
You can use oil instead of lard to fry the mole, but the flavor will change dramatically.
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51
In our pueblo, people traditionally use turkey instead of chicken, and sometimes add pieces of pork and beef to enhance the flavor.
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52
You can use leftover mole and chicken meat to make Enmoladas or Tamales Oazaquenos made with banana leaves.
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53
Inspired by Maria Taboada and Paula Martinez
