- 12 dried Mexican peppers
- 4 cups hot water
- 1/2 cup vegetable oil
- 1 8" flour tortilla
- 1 overripe plantain or banana, roughly chopped
- 1 small poblano chili
- 1 tomato
- 4 cloves garlic
- 1/4 onion
- 1/2 cup raisins
- 4 sprigs cilantro
- 1/3 cup chopped walnuts
- 1/3 cup chopped peanuts
- 2 oz dark bakers chocolate
- 1 bay leaf
- 1/2 tsp black peppercorns
- 1/2 tsp coriander
- 1/4 tsp cumin seeds
- 1/4 tsp anise seed
- 3/4 tsp marjoram
- 3/4 tsp thyme
- 1 clove
- 1/2 cinnamon stick
- 1/4 cup brown sugar
- Salt
- Chicken breasts or thighs
Make the Mole'
Remove stems and seeds from Mexican chilis and let them soak in hot water for 20 minutes.
Heat 1/4 cup vegetable oil in a large saucepan over medium-high heat. Toast the tortilla in oil till golden brown. Add the plantain or banana, poblano, tomatoes, garlic, onion, raisins, and cilantro until the vegetables soften.
Add all the nuts, chilis with their soaking water, the chocolate, bay leaf, peppercorns, coriander, cumin and anise seeds, marjoram, thyme, clove and cinnamon stick. Simmer for 10 minutes.
Remove the bay leaf and the cinnamon stick. Transfer the mole' to a blender and puree until smooth. If the mixture is too thick add some hot water to thin. It should be the consistency of tomato sauce.
Heat 1/4 cup oil in a deep skillet over high heat. Pour in the mole' and stir in the sugar and salt. Reduce the heat and let simmer for 15 minutes.
Make the Chicken
Heat a skillet over medium heat. Add the oil. Season the chicken breasts with salt and cook until golden brown on all sides.
Add enough mole' to just about cover the chicken and simmer about 12 minutes. Serve with warm tortillas.
