Recipe courtesy of Bryce Clark
Save Recipe Print
Total:
1 hr 45 min
Prep:
45 min
Inactive:
15 min
Cook:
45 min
Yield:
about 3 1/2 quarts
Level:
Advanced
Total:
1 hr 45 min
Prep:
45 min
Inactive:
15 min
Cook:
45 min
Yield:
about 3 1/2 quarts
Level:
Advanced

Ingredients

Directions

Watch how to make this recipe.

For the Lomo Saltado:

Melt a little lard in a large saucepan over medium heat. Add the halved onions and the 8 garlic cloves and cook until lightly browned. Remove from the pan and discard the onion. Reserve the garlic. In the infused lard, fry the roasted onions, roasted garlic, roasted tomatoes and tomatillos. Reserve.

In another large skillet, add the sesame seeds, almonds, peanuts, raisins, prunes, plantains, coriander seeds, star anise and cinnamon, and toast until aromatic. Set aside.

In a blender add the reserved garlic, the onion mixture, the nut mixture, croissants, tortilla pieces and the 1 1/2 quarts of chicken stock. Puree until a smooth mole forms. Transfer mole mixture to a large stock pot.

Seed and devein the mulattos, anchos, pasillas and chipotles. Coat a large fry pan with lard. Add the chiles and saute until soft. Add the chiles to a blender and puree, then strain into the pot with the mole. Put the pot over low heat and add the chocolate and the sugar, stirring constantly. Stir in the remaining chicken stock, a little at a time, until the desired thickness of the mole is reached.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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