In Tlaxcala the Moles are hotter, thinner, and smoother than elsewhere.
4C lard (vegetable oil)
1.5 heads garlic, peeled
3 medium onions, peeled
1.5 sesame seeds, toasted
2.5 C blanched peanuts/almonds
1.5 C prunes, pitted
2 charred tortillas
10 whole cloves
1 cinnamon stick (4 Inches)
1 T black pepper
1 tsp ground allspice
1 croissant, torn in pieces
5C chicken/pork broth
salt to taste
2 large tomatoes
14 tomatillos, husked and boiled (20 min)
1 lb chile mulato, washed, seeded, deveined, fried
.25 lb chile ancho, washed, seeded, deveined, fried
4 chiles chipotles, washed, seeded, deveined
12 T chile seeds, toasted until dark
12 oz. mexican chocolate (semi-sweet baking chocolate)
2 T sugar
Heat .5 C lard (oil) in heavy frypan
Fry 1.5 heads garlic, 2 onions, place in blender (food processor)
Fry sesame seeds and nuts until golden, place in blender (food processor)
Fry prunes, plantain, tortillas, cloves, cinnamon, pepper, allspice and crossant until golden, place in blender (food processor)
Puree all ingredients together, adding chicken broth as needed.
salt to taste
Heat lard (oil) in large stockpot.
Brown a sliced onion and add strained mole sauce.
Simmer until it renders its fat (45 min)
Puree tomatoes, tomatillos fried
chiles and chile seed.
Add .25 C chicken broth and puree again.
Strain puree and add to mole.
Add chocolate and sugar
Simmer for 2 hrs, stirring occasionally.