Name: Mole Empanadas
Prep time: 75 min
Cook time: 35 min
Yield: 20
Cuisine: Mexicana
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) stemless, without veins or seeds, for the mole; 6 pasilla chiles, (8 grams) stemless, without veins or seeds, for the mole; 6 ancho chiles, (8 grams) stemless, 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 griddle, for the mole; 1/4 cups almonds, (30 grams) toasted on a griddle, for the mole; 1/4 cups sesame seeds, (30 grams) toasted on a griddle, for the mole; 1/4 cups pumpkin seeds, (30 grams) toasted on a griddle, for the mole; 1 teaspoon anise, (4 grams) toasted on a griddle, for the mole; 1/2 sticks cinnamon, (6 grams) toasted on a griddle, 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) shredded; 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, for rolling out; egg, for brushing; toasted sesame seeds, for decoration

Preparation

40 mins

35 mins

Low

In a large pot with hot lard, roast the onion, garlic, and tomato until the skin starts to char. Add the chiles and toast, stirring constantly; it’s important to keep the heat low, as over-toasting the chiles will make the mole taste bitter. Pour in the chicken broth, cover, and cook until it boils. Blend the previous mixture with the bolillo, raisins, almonds, sesame seeds, pumpkin seeds, anise, and cinnamon until fully combined; you should obtain a very thick consistency.