Instructions

1. Start by making the mole. To do this, deseed all the chiles, and toast them over a hot flat top. You’ll know they’re done cooking when they become aromatic (they should not be charred).
2. After the chiles are toasted, put in a bowl and add enough stock to cover the chiles. Allow this to soak for about 20 minutes.
3. While the chiles soak, start frying some of the ingredients in about 1/4 cup of the lard. Each ingredient — tomato, tortilla, almonds, bread, garlic, anis, and cinnamon — should be fried separately as they have different cooking points and will otherwise burn. Once they’re done frying, drain, and then place them in the bowl with the chiles. (Alternatively you may dry roast all the ingredients in this step other than frying in lard).
4. To this bowl of chiles and spices add the rest of the mole ingredients, including enough stock to cover the mixture.
5. Once the mixture has cooled off, blend some of it in a blender until it has achieved a smooth consistency. The reason for blending only part of it at a time is that the whole mixture won’t fit otherwise.
6. After blending and placing the mixture in a new bowl, start heating 1/4 cup of the lard in a cazuela. Once it gets hot enough (a drop of water should make the cazuela sizzle), put all of the mole into the hot dish. Allow this to cook for approximately 1-2 hours, or until small black oil puddles form on the top.
7. While the mole cooks, assemble the dobladillas. To do this, warm oil in a skillet. Test the oil with a wooden spoon; once it starts bubbling, it’s ready.
8. Warm each tortilla in the oil, but do not crisp it up. Rather the tortilla should remain pliable. After cooking the tortilla, place on a paper towel so that an extra oil is absorbed. Repeat until all tortillas are cooked.
9. Next place some of the shredded meat on the tortillas and fold in half. (Doblar in Spanish translates to “to fold”.).
10. Once all tortillas are filled with meat, cover them well with mole sauce. You can finish the dish with topping them with onion, cream, and queso anejo.