Mole De Santa Clara - The Mole Of Santa Clara


YIELD: 10 to 12 Servings
Amount Measure Ingredients 
ea Whole Chickens, Fricassee Cut
14  ea Ancho Chiles
1/4 to 1/2  Cup  Peanut Oil 
ea Pasilla Chiles
1/2  Cup  Whole Almonds, unblanched
1 ea Chipotle Chile
1/2  Cup  Dark Raisins, seedless
Whole  Cloves
1 Medium  Tomato, coarsely chopped
Whole  Black peppercorns
1/2  ea White Onion, coarsely chopped 
3/4  Teaspoon  Anise Seed
Cloves  Garlic, coarsely chopped
Teaspoons  Salt
Tablespoon  Fresh Cilantro, or 3/4 Teaspoon Dried 
Teaspoons  Sesame Seeds
1 Inch  Canela Stick, or Cinnamon
Ounces  Bittersweet Chocolate, grated
Tablespoons  Piloncillo, or Brown Sugar
Place chicken in a small stock pot with just enough water to cover, bring to a boil, reduce heat to simmer until tender but not falling off the bone, about one hour. Remove chicken from stock, cool and reserve. Let stock cool for later use in recipe.

Remove stems and seeds from chilies reserving 1 tablespoon of seeds. Tear chili up and place in a pot with enough water to cover bring to a boil, reduce to a simmer until soft and drain discarding water. In a large skillet add 2 tablespoons of oil over high heat, fry chili strips until chilies change color and begin to stiffen. To hot oil add chili seeds, almonds, peppercorns, cloves, anise seeds, sesame and canela strip.

Remove and drain slightly, grind fried ingredients into a paste adding stock as needed.

To skillet add tomatoes, onion, garlic, raisins and cilantro remove and grind into a paste adding stock as needed.

Combine chili and tomato pastes, adding enough stock to make a medium paste. To skillet add 3 to 4 tablespoons of oil over medium high heat, add combined paste and fry., watch out it may splatter. Lower heat to simmer, add chocolate and sugar to stock . Slowly, add stock until chocolate and sugar is melted and mole is smooth and creamy, stirring constantly so it will not burn. Reduce heat to low and cook for 40 minutes stirring occasionally

Heat chicken and place mole on top and serve.