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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 500 degrees F. | 2. Begin by placing all the dry chiles on sheet tray and toasting them in hot oven for 2 minutes until they start to let off an aroma, remove quickly and submerge them in bowl with hot water. | 3. Set aside. | 4. Preheat the broiler. | 5. Place the onions, tomatoes, tomatillos, and garlic on sheet tray and allow until roast and allow to char in a salamander or broiler and the vegetables have roasted for about 5 minutes. | 6. Remove and set aside. | 7. In a medium saucepan combine the prunes, apricots, and raisins with the red wine and allow to cook for 10 minutes or until the fruit has absorbed all the wine and set aside. | 8. In hot pan, toast all the spices, turning quickly as not to burn them. | 9. As soon as you see them smoking, remove, grind in a spice grinder, and set aside. | 10. To start assembling the mole combine the chiles, roasted vegetables, red wine-soaked dry fruit and the spices in large heavy bottom pot. | 11. And add the chicken stock and simmer for about 30 minutes. | 12. Meanwhile peel the plantains and slice into 1-inch thick slices. | 13. In a saute pan with 3 inches of oil, fry the plantains until golden and add to the pot as well as chocolate and tortillas cook for 15 minutes. | 14. Remove from the heat and puree the sauce until smooth. | 15. Serve with chicken, beef, or lamb. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
guajillo chilies	1	lb	stemmed seeded deviened	403.4676	0.0	89.7602	2.2667
pasilla chile	1	lb	stemmed seeded deviened	403.4676	0.0	89.7602	2.2667
ancho chili	1		stemmed seeded deviened	403.4676	0.0	89.7602	2.2667
spanish onion	2		quartered	403.4676	0.0	89.7602	2.2667
tomato	4		quartered	160.8396	34.7592	7.8633	1.7871
tomatillo	10		peeled	1451.4973	264.8983	43.5449	46.2665
garlic	8	cloves	peeled	35.76	7.9344	1.5264	0.12
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
apricot	1	cup		74.4	17.236	2.17	0.6045
prune	1	cup		245.7	65.05199999999999	2.0358	0.46799999999999997
red wine	4	cups		-	-	-	-
mexican oregano	2	tablespoons		403.4676	0.0	89.7602	2.2667
cumin seed	1	tablespoon		22.5	2.6544	1.0686	1.3362
fennel seed	1	tablespoon		20.01	3.0328	0.9164	0.8625
black peppercorn	2	tablespoons		403.4676	0.0	89.7602	2.2667
clove	5	cloves		-	-	-	-
cinnamon	2			-	-	-	-
chicken stock	1	gallon		1382.4	135.55200000000002	96.76799999999999	46.08
plantain	2			436.76	114.1662	4.654	1.3246
vegetable oil				-	-	-	-
mexican chocolate	1	piece		-	-	-	-
corn tortilla	5			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.