Ingredients
-
4
-
4
-
1
-
2
-
2
-
2
-
1/2
-
1/2
-
1/4
-
1/4
-
1/4
-
1/4
-
-
3
-
1
Directions
Classic Mole Poblano Sauce With Chicken, Found this on line (from The Whole Chile Pepper Book) for the World Tour 2006 tweeked Serving suggestion: This sauce is excellent with poultry; serve it over a turkey or chicken breast It is also excellent as a sauce over shredded chicken or over turkey enchiladas , Very first try with some substitutions Dark brown sugar instead of raisins and salted peanuts instead of almonds Cocoa powder instead of Mexican chocolate Forgiving recipe and absolutely delicious!, Very first try with some substitutions Dark brown sugar instead of raisins and salted peanuts instead of almonds Cocoa powder instead of Mexican chocolate Forgiving recipe and absolutely delicious!
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Steps
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1
Done
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Combine the Chiles, Onion, Garlic, Tomatoes, 1 Tablespoon of the Sesame Seeds, Almonds, Tortilla, Raisins, Cloves, Cinnamon, and Coriander. Puree Small Amounts of This Mixture in a Blender Until Smooth. (i Added a Small of Amount of Water or Rum Each Time to Make It Smooth.). |
|
2
Done
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Melt the Shortening in a Skillet and Saut the Puree For 10 Minutes, Stirring Frequently. Add the Chicken Broth and Chocolate and Cook Over a Very Low Heat For 45 Minutes. the Sauce Should Be Very Thick. the Remaining Sesame Seeds Are Used as a Garnish. |
|
3
Done
|
Season Chicken Breasts to Taste and Grill Over Low Heat For About 25 Minutes or Until Desired Doneness. Ladle Mole Sauce Over Each Breast and Scatter the Tops With Warm Corn Kernels. Garnish With Cilantro Leaves, Thin Slices of Tomatillo. |
