Mole de poblano

For father's day, I made Josh a mole de poblano. It started off with a long shopping trip and a lot of confusion about Mexican chocolate is. So we ended up with almost everything.

You toast a bunch of dried chiles, then take out the seeds and ribs. You toast a large amount of spices, some baguette, and some ripe plantain. All the spices are in this bowl.

Blend all the spices n stuff with chicken stock. I don't like our blender, so I used the food processor instead, and I think the texture ended up being bad.

The flavor was intensely nutty and complex though. I froze all the extra mole, so I'll put it into the blender next time before heating it up. Or after.

It was really thick, too.

I took the remaining roasted chicken breasts that I had made last weekend, shredded the meat, and then mixed it with the mole. Following the recipe, I fried up the tortillas til they puffed, then filled them with the chicken. Topped with queso freso, white onions, crema, cilantro.

I took the rest of the plantain and fried it. I heated up the last of the black beans from the breakfast burrito batches. Done!

Here they are close up.