Recipe for Mole Poblano

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Yield:

Ingredients:

Amount	Ingredient
2 oz	each dried chilies (guajillo, negro, cascabel, pasilla, morita, New Mexico and California)
1 tbl	dry-roasted peanuts
1 tbl	raisins
1 tbl	almonds (pieces or whole)
1 x	4 inch stick cinnamon
4 cup	chicken broth
2 x	pieces toast (any type of bread), torn in pieces
2 oz	Mexican chocolate
5 x	chopped tomatillos
1 x	inch piece chopped ginger root
2 x	corn tortillas browned in oven and torn in pieces
5 x	black peppercorns
2 tsp	salt
	Olive oil
3 lb	boneless chicken breasts
2 tsp	toasted sesame seeds (optional)

Instructions:

Instructions: Heat oil and saute all ingredients except chicken, sesame seeds and onions.

Take warm ingredients and place in blender. Mix in blender and strain. Discard pulp left in strainer. Cook strained sauce at medium temperature, bringing to a boil. When sauce thickens, it is done. Cut chicken breasts in 1/2 inch strips.

Lightly coat with olive oil, then broil. To serve, pour the mole sauce over chicken and garnish with sesame seeds and pickled onions.

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