Chef Feker's Mole Poblano


4 Ancho chilies

3 guajillo chilies

2 Serrano

1/4 cup sesame seeds

1/4 cup peanuts

1 bay leaf

1/4 tsp. ground canella (Mexican cinnamon)

2 tsp. oregano

Sea Salt to taste

1/2 tsp. all spice

2 tbsp. raisins

2-tablespoon tamarind paste

1/2 corn tortilla

3 tomatillos

4 Roma tomatoes

4 cups chicken stock

4 cups of red wine

2 cups chopped onion

2 tbsp chopped garlic

1/8 cup olive oil

1/4 cup Mexican chocolate



1. In a large dry skillet toast sesame seeds and peanuts until dark brown and remove from pan.

2. Toast the tortilla until dark brown.

3. Remove from the pan and toast dried stemmed and seeded chilies until slightly darkened and fragrant.

4. Remove from pan then add Serrano chili, tomatoes, and tomatillos and char them and remove from pan.

5. Add olive oil to pan and sauté onion and garlic and cook until golden brown.

6. Add all ingredients to the same pan and simmer for 30 minutes.

7. Let cool lightly then puree well, and then strain through a medium mesh sieve to further remove any seeds to obtain a smooth consistency.