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Premier Series Artisan Recipe - August 2012

Mole recipes vary from regions and towns in Mexico, and are passed down in the family generation to generation,” says Robledo Marketing Director Jayme Rubke. “No Mole is ever the same, and this is Maria Robledo's own unique recipe!” Maria's Mole

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Maria's Mole

Ingredients:
• 1 medium chicken
• 1 cup olive oil
• 12 dried Pasilla chiles
• 8 dried Guajillo chiles
• 6 dried Negro chiles
• 2 corn tortillas, whole
• 2 slices of white bread, toasted, whole
• 1 white onion, quartered
• 2 ripe tomatoes
• 6 tomatillos, husked and rinsed
• ¼ cup sesame seeds, toasted
• ½ of 1 tablet of “Abuelita” chocolate
• 2 Bay leaves
• 3 pimientos, large
• 3 pimientos, small
• 3 whole cloves
• 6 cloves of garlic, peeled
• 1 banana, peeled and sliced
• 1 small piece of fresh ginger, peeled


Directions:
Rinse the chicken and place in a large pot, cover with water and bring to a boil, reduce heat and simmer, covered 1 hour. Remove chicken, cut into pieces and strain and reserve broth, set aside.

Heat the olive oil in a large skillet. Remove and discard the stems and seeds from the chiles, tear chiles and sauté in oil until fragrant. Set aside. Add the tortillas and bread and fry until crisp. Set aside. Reserve ¼ cup oil.

Grill the onion, tomatoes and tomatillos in an cast-iron skillet or on a comal, set aside. Brown the sesame seeds.

In a heavy pot, heat the chiles, onion, tomatoes, tomatillos, tortillas and bread, covered with chicken broth. Add chocolate, Bay leaves, pimientos, cloves, garlic, banana, ginger and sesame seeds and simmer, covered 1 hour.

Pour Mole into a blender and blend, adding chicken broth as needed to thin to a sauce.

Heat ¼ cup of chile infused oil in the heavy pot, add the blended Mole and the pieces of chicken and heat through. Serve with Jasmine rice and a crisp green salad.

Open a bottle of Robledo Family 2009 Napa Valley Tempranillo and enjoy with family and friends.

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Click to view our past recipes:

July 2012

June 2012

May 2012

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