Press through a medium-mesh strainer into a large bowl discard the bits of skin and seeds that don’t pass through the strainer. Scoop half of the chiles into a blender jar, pour in half of the soaking liquid (or water) and blend to a smooth puree. If bitter, pour it out and measure 6 cups water. (if you’re short, add water to make up the shortfall). Taste the liquid: if it’s not bitter, discard all abut 6 cups of the liquid. Into a large measuring cup, tip off the chiles’ soaking liquid. Set the pan aside off the heat.To the tomatillo mixture, add the cinnamon, black pepper, anise, cloves, bread and chocolate. Scoop them out, draining as much fat as possible back into the pot, and add to the tomatillos. Stir for 20 or 30 seconds, until they’ve puffed and browned slightly. With a slotted spoon, remove to the tomatillo bowl, draining as much fat as possible back into the pot.Add the raisins to the hot pot. With the pot still over medium heat, fry the garlic and almonds, stirring regularly, until browned (the garlic should be soft), about 5 minutes. Remove any stray chile seeds left in the fat. Cover the toasted chiles with hot tap water and let rehydrate 30 minutes, stirring frequently to insure even soaking. As they’re done, remove them to a large bowl, being careful to drain as much fat as possible back into the pot. Don’t toast them so darkly that they begin to smoke-that would make the mole bitter. When quite hot, fry the chiles, three or four pieces at a time, flipping them nearly constantly with tongs until their interior side has changed to a lighter color, about 20 or 30 seconds total frying time. In a very large soup pot (I typically use a 12-quart stainless steel stock pot or a medium-large Mexican earthenware cazuela), heat the lard or oil over medium. Turn on an exhaust fan or open a kitchen door or window. Reserve the remainder for sprinkling on the chicken. Scrape half of them in with the tomatillos. In a dry skillet over medium heat, toast the sesame seeds, stirringly nearly constantly, until golden, about 5 minutes. On a rimmed baking sheet, roast the tomatillos 4 inches below a very hot broiler until splotchy black and thoroughly soft, about 5 minutes per side.
2 slices firm white bread, darkly toasted and broken into several pieces.1/4 teaspoon cloves, preferably freshly ground.1/2 teaspoon anise, preferably freshly ground.1/2 teaspoon black pepper, preferably freshly ground.1 teaspoon cinnamon, preferably freshly ground Mexican canela.1 cup (about 4 ounces) unskinned almonds.3 ounces (10 medium) dried pasilla chiles, stemmed, seeded and torn into large flat pieces.3 ounces (6 medium) dried ancho chiles, stemmed, seeded and torn into large flat pieces.6 ounces (about 12 medium) dried mulato chiles, stemmed, seeded and torn into large flat pieces.
#CLASSIC MARGARITA RECIPE RICK BAYLESS PLUS#
1 cup rich-tasting pork lard or vegetable oil, plus a little more if necessary.1 1/3 cup (about 6 1/2 ounces) sesame seeds.10 ounces (5 medium) tomatillos, husked and rinsed.
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