Name: Mole Sauce
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 each ancho chili pods; 3 each guajillo chili pods; 3 ea arbol chili pods; 1/4 cup raisins; 4 cloves garlic; 1/2 each medium white onion quartered; 2 each Plum tomatoes; 2 each tomatillos; 1/2 inch cinnamon stick; 1/16 teaspoon fennel seed; 1/16 teaspoon coriander seed; 1 1/2 teaspoon Sesame seeds; 2 each cloves; 1/2 teaspoon Dried oregano; 1/4 teaspoon Dried thyme; 1/4 cup almonds; 1/4 cup walnuts; 1/4 cup peanuts; 1/2 each corn torilla; 1 cups chicken stock; 1 oz bittersweet chocolate

by robertcameronjones

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INGREDIENTS

3 each ancho chili pods
3 each guajillo chili pods
3 ea arbol chili pods
1/4 cup raisins
4 cloves garlic
1/2 each medium white onion ; quartered
2 each Plum tomatoes
2 each tomatillos
1/2 inch cinnamon stick
1/16 teaspoon fennel seed
1/16 teaspoon coriander seed
1 1/2 teaspoon Sesame seeds
2 each cloves
1/2 teaspoon Dried oregano
1/4 teaspoon Dried thyme
1/4 cup almonds
1/4 cup walnuts
1/4 cup peanuts
1/2 each corn torilla
1 cups chicken stock
1 oz bittersweet chocolate

Servings

INSTRUCTIONS

Remove the seeds and stem from the dry chili pods. Place them in a dry skillet and toast them until starting to blister. Place in a bowl. Add the raisins to the skillet and cook for a few minutes until puffed. Add to the chilies. Cover with boiling water and weigh down with a plate. Allow soaking for about 30 minutes.

While the pods are soaking, add the garlic and onion to the skillet. Cook until charred on all sides. Set aside. When garlic is cool enough, peel it. Add the tomatoes to the skillet. Repeat the process.

Add the sesame seeds, anise, coriander and cinnamon to the pan. Toast for a couple of minutes – until fragrant – stirring constantly. Place in a mortar or coffee-grinder with the cloves and turn into a powder.

Add shortening to the skillet and melt. Add the nuts and brown. Set aside. Add the tortilla to the shortening and brown well.

Place the hydrated chilies and raisins in a blender with ½ a cup of soaking liquid. Blend well. Transfer to a sieve and strain into a bowl. Rinse the blender and add all of the other ingredients – except the chocolate – and blend. Pass through a sieve into the same bowl where the chilies are. Mix sauce well.

Place the sauce in a large pot – it will spatter so be careful – and bring to a simmer. Simmer for 20 minutes. Add the chocolate and stir until melted. Simmer for another 15 to 20 minutes. Season with salt and pepper.

NOTES

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Mole Sauce

3 each ancho chili pods 
3 each guajillo chili pods 
3  ea arbol chili pods 
1/4 cup raisins 
4 cloves garlic 
1/2 each medium white onion quartered
2 each Plum tomatoes 
2 each tomatillos 
1/2 inch cinnamon stick 
1/16 teaspoon fennel seed 
1/16 teaspoon coriander seed 
1 1/2 teaspoon Sesame seeds 
2 each cloves 
1/2 teaspoon Dried oregano 
1/4 teaspoon Dried thyme 
1/4 cup almonds 
1/4 cup walnuts 
1/4 cup peanuts 
1/2 each corn torilla 
1 cups chicken stock 
1 oz bittersweet chocolate

Add shortening to the skillet and melt. Add the nuts and brown. Set aside. Add the tortilla to the shortening and brown well.
Place the hydrated chilies and raisins in a blender with ½ a cup of soaking liquid. Blend well. Transfer to a sieve and strain into a bowl. Rinse the blender and add all of the other ingredients – except the chocolate – and blend. Pass through a sieve into the same bowl where the chilies are. Mix sauce well.

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Nutrition

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Serving Size: 1 Serving (238g)
Recipe Makes: 4 Servings

Calories: 313
Calories from Fat: 180 (58%)

Amt Per Serving		% DV

	Total Fat 20g	27 %
	Saturated Fat 3.5g	17 %
	Monounsaturated Fat 8.3g
	Polyunsanturated Fat 6.8g
Cholesterol 3.6mg		1 %
Sodium 189mg		7 %
Potassium 628.5mg		17 %
Total Carbohydrate 28g		8 %
	Dietary Fiber 5.6g	23 %
	Sugars, other 22.4g
Protein 11.9g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 313

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