mole_sauce.md

Mole Sauce

Streamlined version of https://www.allrecipes.com/recipe/223261/authentic-mole-sauce/

Ingredients

• 250 ml chicken broth

• 1 dried guajillo chiles, stemmed and seeded

• 1 dried ancho chiles, stemmed and seeded

• 1 dried chipotle chiles, stemmed and seeded

• Half dinner roll torn into pieces or 50g bread crumbs

• 1 corn tortillas, cut into 1-inch strips

• 1 400g can whole tomatoes

• 1 tablespoon lard or butter

• 1 onion, halved and thinly sliced

• 6 cloves garlic, sliced

• 20g cup chopped peanuts

• 20g cup raisins

• 1 tablespoon cumin seeds

• 1 tablespoon dried thyme

• 1-2 cinnamon sticks

• 3 whole cloves

• 5 whole allspice berries

• 100g dark chocolate, coarsely chopped

Directions

• Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes.

• Toast guajillo, ancho, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes.

• Toast bread and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes.

• Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes.

• Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.

• Add tomatoes to chile sauce.

• Melt lard/butter in a large skillet over medium heat.

• Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries

• Cook until soft and golden, 5 to 8 minutes.

• Remove the cinnamon sticks and other whole spices

• Add onion mixture to sauce.

• Bring mixture to a simmer and simmer to reduce.

• Stick blender until smooth

• Blend in chocolate.