Mole Sauce

By Hester

Ingredients

• 5 5 5 ancho chilies, stems and seeds removed
• 5 5 5 guajillo chilies, stems and seeds removed
• 5 5 5 pasilla chiles, stems and seeds removed
• 1/2 1/2 1/2 cup raisins
• 1/2 1/2 1/2 pound plum tomatoes
• 1/2 1/2 1/2 pound tomatillos, husks removed and rinsed
• 1 1 1 large onion, cut into wedges
• 8 8 8 cloves garlic
• 1/4 1/4 1/4 cup sesame seeds
• 1/4 1/4 1/4 cup pepitas
• 1/4 1/4 1/4 cup peanuts
• 1/4 1/4 1/4 cup almonds
• 1 1 1 tablespoons oil
• 1 1 1/2 ripe plantain (or banana), peeled and cut into 1/2 inch slices
• 4 4 4 cloves
• 1 1 1 star anise
• 1 1 inch) stick 1 (1 inch) stick of cinnamon
• 3 3 3 allspice berries
• 1 1 1 tablespoon cumin seeds
• 1 1 1 tablespoon coriander seeds
• 1 1 1 tablespoon peppercorns
• 2 2 2 tablespoons oil
• 1 1 1 teaspoon oregano
• 1 1 1 corn tortilla, torn into small pieces
• 1 1 ounce) 1 (2 ounce) tablet Mexican chocolate, chopped
• 1/4 1/4 1/4 cup coconut palm sugar (or brown sugar)
• 1 1 1 teaspoon salt

Details

Servings 3
Adapted from closetcooking.com

Preparation

Step 1

1.Lightly toast the chilies in a heavy bottom skillet over medium-high heat, cover in just boiled water, along with the raisins and let soak until tender, about 20-30 minutes, before removing from the water, reserving the water.
2.Meanwhile, lightly char the tomatoes, tomatillos, onion, and garlic under the broiler (or in a heavy bottomed killet over medium-high heat, or on the grill or over direct flame) before setting aside.
3.Meanwhile, lightly toast the sesame seeds, pepitas, peanuts and almonds and set aside.
4.Heat the oil in a pan over medium-high heat, add the plantains and cook until golden brown, about 2-3 minutes per side, and set aside.
5.Puree the chilies, raisins, tomatoes, tomatillos, onion, garlic, sesame seeds, pepitas, peanuts, almonds, and plantain in a food processor or blender until smooth.
6.Lightly toast the cloves, star anise, cinnamon, allspice, cumin, coriander, and peppercorns in a skillet before ginding in a grinder.
7.Heat the oil in a large pan over medium heat, add the pureed sauce, ground spices, oregano, tortilla, chocolate, sugar and salt, bring to a boil, reduce the heat and simmer until the tortilla has disitegrated into the sauce and the sauce thickens a bit, about 10 minutes.
8.Optionally, puree in a food processor or blender a second time and strain through a fine mess sieve for a smoother sauce.


Option: Use lard or bacon grease instead of oil.
Option: Add the reserved chili soaking water or chicken, pork, or vegetable broth to thin the sauce out if too thick.

Nutrition Facts: Calories 237, Fat 12g (Saturated 1g, Trans 0), Cholesterol 0, Sodium 210mg, Carbs 31g (Fiber 6g, Sugars 15g), Protein 5g