Name: Mole Empanadas
Prep time: 40 mins
Cook time: 35 mins
Yield: 20
Ingredients: 1 tablespoon lard, (15 grams) for the mole; 1/4 onions, for the mole; 2 cloves garlic, for the mole; 5 tomatoes, (750 grams) for the mole; 5 mulato chiles, (6 grams) without stem, without veins or seeds, for the mole; 6 pasilla chiles, (8 grams) without stem, without veins or seeds, for the mole; 6 ancho chiles, (8 grams) without stem, without veins or seeds, for the mole; 1 1/2 cups chicken broth, for the mole; 1/2 bolillo rolls, toasted, for the mole; 1/4 cups raisins, (30 grams) toasted on a comal, for the mole; 1/4 cups almonds, (30 grams) toasted on a comal, for the mole; 1/4 cups sesame seeds, (30 grams) toasted on a comal, for the mole; 1/4 cups pumpkin seeds, (30 grams) toasted on a comal, for the mole; 1 teaspoon anise, (4 grams) toasted on a comal, for the mole; 1/2 sticks cinnamon, (6 grams) toasted on a comal, for the mole; 2 tablespoons lard, (30 grams) for the mole; 2 1/2 cups chicken broth, (750 milliliters) for the mole; 1 Mexican chocolate tablet, for the mole; salt, for the mole; 3 cups chicken, (600 grams) crumbled; 3 cups wheat flour, (375 grams) for the dough; 1/2 teaspoons salt, (4 grams) for the dough; 1 teaspoon REXAL® baking powder, 8 grams; 1/4 cups butter, cold, (50 grams) in cubes, for the dough; 1 egg, cold, for the dough; 1/3 cups water, (60 milliliters) cold, for the dough; wheat flour, to extend; egg, to varnish; toasted sesame seeds, to decorate