Pull out those recipe books and add this delicious traditional Mole prepared by Chef Brian West!
CHEF BRIAN WEST
IG & FB: @ChefBrianWestSA
Ghirardelli Mole Oaxacan
Heat 1/4 cup lard in a skillet and briefly fry the chiles on both sides, taking care not to burn them.
Roast garlic and onion.
Grind the spices and almonds together.
In a blender, blend tomatoes, tomatillos, onion, and garlic with 1 cup chicken broth.
Melt the 1/2 cup lard in a frying pan and fry plantains until golden brown, draining colander before adding to the blender jar.
Blend all the ingredients, adding chiles, the spices and bread add more Chicken broth, until you get a smooth paste.
Add the paste to the frying pan with the rest of the lard and fry scraping the bottom of the pan well, for about 5 minutes.
Add the Ghirardelli Chocolate Chips with chicken broth and continue cooking for 5 minutes more.
Serve white sesame seeds
4 each chiles mulatos, seeded & deveined
2 1/2 each chiles anchos, seeded and deveined
1 1/2 each chiles pasillas, seeded and deveined
3 each chile chipotle, canned
1/2 cup lard
3 cloves garlic
1/2 each white onion, sliced
1 each tomatoes, char roasted
2 1/2 each tomatillo, char roasted
1 stick Cinnamon stick, 1/2" thick
1 1/2 teaspoons coriander seed, toasted
1/4 teaspoon anise seed, toasted
1/4 cup almond, toasted
1/2 each plaintain, peeled, sliced
6 ounces Ghirardelli 72% Cacao
Dark Chocolate Chips
2 1/2 cups chicken stock
1 cup bread, diced
salt and pepper