🍲 My Recipes

• 4 dried mulato chiles — smoky, chocolatey, earthy; the backbone of mole poblano

• 3 dried ancho chiles — sweet, fruity, mild heat

• 3 dried pasilla chiles — dark berry notes, moderate heat

• 2 dried chipotle or morita chiles — smoky heat

• 2 teaspoons of reserved chile seeds (toast separately)

• 3 Roma tomatoes

• 3 tomatillos (husked and rinsed)

• ½ white onion, quartered

• 4 garlic cloves, unpeeled

• 3 tablespoons (27 g) sesame seeds

• ¼ cup (35 g) blanched almonds

• 3 tablespoons (30 g) raisins

• ¼ of a ripe plantain or ¼ banana, sliced

• 1 thick slice day-old white bread (or ½ of a bolillo roll)

• 1 stale corn tortilla, torn into pieces

• 3 oz (85 g) Mexican chocolate (Ibarra or Abuelita brand) — roughly chopped

• 1 teaspoon (2 g) cumin seeds, toasted

• 4 whole black peppercorns

• 3 whole cloves

• 1 small stick canela (Mexican cinnamon — the soft, crumbly kind, NOT the hard grocery-store cassia variety)

• ½ teaspoon dried thyme

• ½ teaspoon dried marjoram (oregano)

• 3–4 tablespoons (45–60 ml) lard or vegetable oil, divided

• 3–4 cups (720 ml–1 liter) warm turkey or chicken broth

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