the tinyblog: molé poblano ala frida kahlo ala daniel talsky

a bunch of tofu, chicken or turkey

a few fresh pasilla peppers, seeded and chopped
1 stick of butter
3 tablespoons olive oil
a few dried ancho chilis, seeded
most of a garlic head, roasted
2 medium onions
2 tortillas coarsely chopped
½ a hard roll
½ cup raisins
¾ cup almonds
¼ cup peanuts
6 tablespoons pepitas (pumpkin seeds)
4 oz. sesame seeds, toasted

1 teaspoon black peppercorns
2 cloves
1 cinnamon stick (remove before you puree or your processor will go spastic)
9 oz / 270g Mexican or very dark chocolate
½ lb. / 125g tomatoes peeled and chopped
5 coriander seeds (optional)
salt

Soak the dried peppers in warm water for a few minutes.

Sauté the fresh peppers in olive oil until good and hot, then set them in a saucepan. Pour in the dried chilis and water and let them simmer until really soft.

Sauté the onions and roasted garlic in the stick of butter until they are translucent. Add the torillas, roll, almonds, peanuts, raisins, pepitas, sesame, black peppercorns, cloves, cinnamon stick, chocolate, tomatoes and coriander. Sauté for a few minutes. Toss in the chilis and a cook just a little longer.

Puree the whole mess and pour back into the pan. Let bubble and brew.

Sear meat or tofu, and then add it to the molé...let it cook until potent.