Mole de Xico

Name: Mole de Xico
Yield: 3 quarts
Cuisine: Mexican
Ingredients: 2 tablespoons salt; 1 (3-ounce) tablet Mexican chocolate; 3 tablespoons grated piloncillo or firmly packed light brown sugar; 3 tablespoons grated piloncillo or firmly packed light brown sugar; 2 ounces pasilla chiles, seeds and veins removed; 4 ounces mulato chiles, seeds and veins removed; 4 cloves garlic; Vegetable oil for frying; ¼ cup unblanched hazelnuts; 2 tablespoons pine nuts; 2 tablespoons pecans; 1 tablespoon sesame seeds; 1 white onion, coarsely chopped; 2 quarts chicken or turkey stock, divided; 2 quarts chicken or turkey stock, divided; ¼ cup whole unblanched almonds; 1 day-old corn tortilla; 1 plum tomato, broiled until soft; 1 (1-inch) piece canela, crushed; 1 teaspoon peppercorns, toasted and crushed; ¼ cup pitted prunes; 2 tablespoons raisins; 1 plantain, peeled and sliced; 1 slice day-old bread or roll

Preparation info

3 quarts

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Along with the jalapeño chiles, this mole is the most famous export from Veracruz.

Ingredients

4 ounces mulato chiles, seeds and veins removed
2 ounces pasilla chiles, seeds and veins removed
Veget

Americas
Mexico
Sauce
Spicy
Central America
Veracruz

Method

In a saucepan, combine the mulato and pasilla chiles with just enough water to cover; simmer for 5 minutes, then set aside to soak for 10 minutes. Drain well.
Heat 1 teaspoon of the oil in a small skillet over medium heat, stir in the garlic and onion,