- 2 fresh rabbits
- 1 cup lard
- 2 oz. Mexican chocolate
- 3 jalapeño peppers
- 2 Poblano peppers
- 3 oz. almonds
- 3 oz. peanuts
- 2 oz. pumpkin seeds
- 3 oz. raisins
- 3 oz. dried apricots
- 1 tbsp tomato paste
- 2x white onion
- 3 cloves garlic
- 2 tsp cumin seeds
- pinch cayenne pepper
- 1x bunch fresh cilantro
- 3-4 oz. cotija cheese
- 2x bay leaf
- 1/2 tsp black pepper
- salt
- safflower oil
Rub the rabbits with oil, salt, and a pinch of cayenne. Put them on a warm smoker and cook to an internal temp of ~150 degrees. (If the smoker runs particularly cold, finish in a 325 degree oven to the same temp.) Let them rest and cool, then pull the meat from the bones.
Set aside the meat, heat the oven to 450, and then roast the bones for an additional 20 minutes or until the clinging meat and fat are starting to brown and sizzle.
Cover the roasted bones in water in a soup pot, add the black pepper, bay leaf, and approx. 1 tsp of salt. Bring to a boil, then lower to simmer for about 40 minutes.
Cool, skim, and strain the stock, then set it aside in the fridge. You should have at least three pints; if not, use chicken stock to stretch it.
Start by taking the pulled rabbit meat and stock out of the fridge to start warming to room temperature.
Next, rub the jalapeño and poblano peppers with oil and salt, then quickly roast them on a hot gas grill until slightly blackened and blistered. After cooling, cut them open and scrape the skin and seeds from both sides with the dull side of a kitchen knife. Then dice the peppers into half-inch squares and set them aside.
Note: Use gloves for those last two steps or at least wash your hands very carefully before touching your eyes or nose.
Toss the cumin seeds, pumpkin seeds, and nuts in a light coating of oil. Put them on a small pan or sheet of foil, and lightly toast on the grill or in a toaster oven. Using a spice grinder or mortar and pestle, chop or crush them into a rough powder.
Dice the onions, garlic, and apricots, and cut the chocolate into pieces no more than a half-inch on a side.
Melt 1/2 cup of lard on low heat in a large, flat-bottomed skillet. Add 1 cup of stock and half of the diced onion and cook until soft, then add the raisins and apricots (with another 1/2 to 1 cup stock) and cook for 5-6 minutes.
Add the garlic and roasted peppers plus enough stock to cover them and continue to simmer for 15-20 minutes. Then, mix in the tomato paste with a spoon or spatula.
Finally, add another 1/2 cup of lard followed by the ground nuts, seeds, and chocolate. Mix steadily until the chocolate has melted and the nuts are evenly distributed in the sauce.
Using an immersion blender with a normal blade attachment, start blending the mole. Add stock as needed while blending to get an even, thick-but-still-liquid consistency.
Finally, add the pulled rabbit meat back into the sauce and simmer for no less than 20 minutes.
Serve on warm tortillas topped with diced onion, chopped cilantro, and crushed or diced cotija cheese. Drink lots of cold Mexican lager with it.