(Clarification: I’m talking about the Mexican national dish, * molé poblano, * not the small burrowing rodent. Although my mom once tried to order the latter in a Mexican restaurant, through mispronunciation. The waiter and I were both very amused. But I digress.)
I’m looking for a molé recipe, really from scratch…none of this paste-in-a-jar, just-add-chicken garbage. It should preferably be from someone’s ancient, wrinkled, hunched-over Aztec or Mayan great-great-great-grandmother. The kind of recipe that involves individually roasting six kinds of chilis and seventeen other seeds, nuts, and spices. Any takers? I should be able to find the ingredients somewhere around here, no matter how obscure, because Chicago is chock-full of Mexicans. Extra bonus points if your recipe includes an ingredient I can’t locate, but no fair cheating and adding random stuff.