Mole is a dish that signifies celebration throughout Mexico, and this dish from Cabo Restaurant in Rockville Centre pairs so perfectly with La Revolucion Cabo it’ll likely set off a celebration in your dining room.
Cabo Restaurant Mole Pablano Recipe
Lard as needed
2 ½ onions, halved
8 garlic cloves, plus 1 head garlic, roasted
1 onion, roasted and chopped
3 tomatoes, roasted
10 tomatillos, roasted
3/4 cup sesame seeds
3/4 cup almonds
3/4 cup peanuts
3/4 cup raisins
1 cup prunes
1 1/2 plantains, sliced into 1/4-inch pieces
1 teaspoon ground coriander seeds
1 teaspoon ground star anise
1 (4-inch) cinnamon stick, ground
1 stale croissant, cut in pieces
1 charred tortilla, broken into pieces
3 1/2 quarts chicken stock, plus more as needed
30 mulatto chiles
16 ancho chiles
6 pasilla chiles
1 chipotle chiles
8oz Mexican chocolate, chopped
1/4 cup sugar
2 quarts chicken broth, plus more as needed
Melt a little lard in a large saucepan over medium heat. Add halved onions and eight garlic cloves. 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 sesame seeds, almonds, peanuts, raisins, prunes, plantains, coriander seeds, star anise and cinnamon. Toast until aromatic. Set aside.
In a blender, add reserved garlic, onion mixture, nut mixture, croissants, tortilla pieces and 1 1/2 quarts of chicken stock. Puree until a smooth mole forms. Transfer mole mixture to a large stock pot.
Seed and devein mulattos, anchos, pasillas and chipotles. Coat a large fry pan with lard. Add the chiles and sauté 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.