Pueblan Mole (10 servings)

250 grams (1/2 lb.) mulato chilies (remove veins and seeds)
350 grams (3/4 lb.) pasilla chilies (remove veins and seeds)
350 grams (3/4 lb.) ancho chilies (remove veins and seeds)
250 grams (1/2 lb.) lard
3 medium-sized cloves of garlic (peeled)
2 medium-sized onions (diced)
2 hard tortillas broken into pieces
½ dried bolillo (like a French bread roll)
60 grams (2 oz.) raisins
125 grams (1/4 lb.) almonds
6 tablespoons pepitas de calabaza (pumpkin seeds)
125 grams (1/4 lb.) sesame seeds
1 teaspoon anise
2 cloves
1 stick of cinnamon
1 teaspoon black pepper
3 tablets of Mexican chocolate (or to taste)
150 grams (1/3 lb.) tomatoes (peeled and diced)
Salt and sugar to taste
1 large turkey cut into pieces and cooked in a soup made with carrots, leek, onion, a stick of celery, parsley, a clove of garlic (turkey can be substituted with four chickens)

Heat 150 grams (1/3 lb.) of the lard and quickly sauté the chilies. Transfer them to a ceramic pot with very hot water and bring them to a boil to soften them. In the same lard, sauté the garlic and onion until golden brown. Add the tortillas, bread, raisins, almonds, pumpkin seeds, and half the sesame seeds, the anise, cloves, cinnamon, black pepper, chocolate, and tomatoes, and sauté them well. Add the drained chilies and sauté a few more seconds. Put the entire mixture in a blender with the turkey broth and strain it. In a large ceramic pot, heat the rest of the lard, add the sauce and allow the mole sauce to boil for 5 minutes, season with salt and sugar (it should be a little sweet), and if necessary, add more broth; it should be a thick sauce. Let it boil for 20 to 25 minutes over a low flame. Add the cooked turkey pieces and let it boil 5 minutes more. Serve it in the same pot with the rest of the sesame seeds toasted and sprinkled on top.

Recipe translated from Las fiestas de Frida y Diego. Recuerdos y recetas. Guadalupe Rivera Marín and Marie-Pierre Colle Corcuera. Mexico City: Promexa, 1994, p. 214. (English edition: Frida’s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo, by Guadalupe Rivera and Marie-Pierre Colle. New York: Clarkson N. Potter, 1994.)

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