Mole Negro With Chicken And Lamb

Total Time: 4 hrs 30 mins Preparation Time: 2 hrs Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 1/4 cup sesame seeds
• 1/2 cup vegetable oil
• 1 (2 1/2-3 lb) roasting chickens, cut into pieces
• 2 lbs country-style lamb ribs, trimmed, separated
• 1 small plantain, ripe, peeled, chopped
• 1/4 cup peanuts, chopped
• 1/4 cup almonds, chopped
• 1/4 cup raisins
• 1/4 cup brown sugar, packed
• 3 cups chicken broth
• 1 small corn tortilla
• 1 cinnamon stick
• 4 maria cookies (or vanilla wafers)
• 1 concha-style bread or 1 other yeast roll
• 2 tablespoons mexican chocolate, chopped
• 1 teaspoon pine nuts, ground
• 4 -8 dried ancho chiles
• 2 -4 dried mulato chiles
• 1 -2 dried pasilla pepper

Recipe

• 1 heat a large dry skillet over low heat; cook the sesame seeds until they are fragrant, about 3 minutes; transfer to a small bowl, cover and set aside.
• 2 heat 2 tablespoons of the oil in the skillet over medium-high heat; add the chicken. cook, turning chicken occasionally, until golden brown, about 3 minutes per side; transfer to a platter.
• 3 add lamb ribs to the skillet; cook, turning, until ribs are browned, about 3 minutes each side, and transfer to the platter.
• 4 add 3 tablespoons of the oil to the skillet. add plantains; cook, turning often, until golden, about 3 minutes.
• 5 transfer with a slotted spoon to a large bowl; set aside.
• 6 repeat process, separately cooking the peanuts, almonds, raisins and brown sugar, adding a bit more oil as needed.
• 7 stir mixture together.
• 8 puree half of the mixture in a blender with 1/2 cup of the broth.
• 9 pour through a strainer; reserve liquid. repeat with the remaining half of the mixture in a blender and 1/2 cup of the chicken broth.
• 10 pour through a strainer; reserve liquid and set aside.
• 11 process tortilla, cinnamon stick, cookies, roll, chocolate and pine nuts together in the clean blender until crumbly; set aside.
• 12 heat a small skillet over medium-high heat; add the ancho chilies.
• 13 cook, stirring, until very fragrant, about 2 minutes; transfer to a medium bowl.
• 14 repeat with mulatto and pasilla chilies. pour boiling water over cooked chilies to cover; set aside 30 minutes.
• 15 after they have soaked. puree in a blender and then pour through a strainer into a dutch oven; discard solids.
• 16 add remaining 2 cups of chicken broth to the dutch oven.
• 17 heat mixture to a boil over high heat; reduce heat to a simmer.
• 18 add the chicken, lamb, plaintain-nut mixture, and tortilla mixture to the dutch oven; cook until lamb is tender, about 2 hours.
• 19 set aside to cool, about 20 minutes.
• 20 remove meat; shred meat with a fork.
• 21 stir shredded meat into the sauce; pour into a serving bowl or platter.
• 22 decorate with reserved sesame seeds.