The Mole of Santa Clara
| Yield: | 10 Servings |
| Categories: | Mexican, Chicken, Poultry |
| 6 | lb | Chicken breasts without skin; boned |
| SAUCE | ||
| 12 | Mulato chiles | |
| 3 | Pasilla chiles | |
| 2 | Ancho chiles | |
| 1 | Chipotle pepper | |
| 1/4 | c | Peanut oil; up to 1/2 cup |
| 1/2 | c | Whole unblanched almonds |
| 1/2 | c | Seedless dark raisins |
| 1 1/2 | ts | Sesame seeds |
| 1 | md | Tomato; coarsely chopped |
| 2 | ts | Salt |
| 3/4 | ts | Anise seed; ground |
| 1 | tb | Fresh cilantro; minced |
| 1/4 | ts | Cinnamon; ground |
| 1/4 | ts | Fresh ground black pepper; scant |
| 1/8 | ts | Cloves; ground |
| 2 | oz | Bittersweet chocolate; chopped fine |
| 2 | tb | Packed brown sugar |
| GARNISH | ||
| Toasted sesame kernels | ||
| Onion; sliced paper thin in rings, halved |
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