Mole Sauce


Photo: flickr user norwichnuts
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Ingredients

1 Bag of dried Guajillo Chiles, seeded and destemmed
1 Bag of dried New Mexico Chiles, seeded and destemmed
4 Roma Tomatoes, chunked
1 Yellow Onion, chunked
8 Garlic Cloves, chopped
2 cups Raisins
2 cups Pumpkin Seeds
1 cup Whole Almonds
1 cup Sesame Seeds
2 Slices Crusty White Bread
2 Cinnamon Sticks
2 tablespoons Cumin
2 tablespoons Oregano
2 tablespoons Coriander
4 cups Chicken Stock
2 Mexican Beers
2 Limes, juiced
8 ounces Chocolate
Salt, to taste
Pepper, to taste

Preparation

1
Cut chilies into big chunks. Toast chilies in a dry pan over medium heat until slightly discolored and aromatic.
2
Roast Tomatoes, Onion, Garlic in oven until tender
3
Fry Raisins, Pumpkin Seeds, Almonds, Sesame Seeds and Bread each separately in canola oil until golden brown.
4
Combine all ingredients in large stock pot and simmer for 1-2 hrs.
5
Remove cinnamon sticks and puree in blender in three batches, 3 to 4 minutes per batch until smooth. (Or use stick blender in stockpot)
6
Return to pot and simmer on low for 4-8 Hrs. The more the better.
7
Toss with sautéed chicken or turkey chunks and roll in a tortilla, or use as an enchilada or burrito sauce, or over baked chicken.

Tools

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About

Recipe by Steve Corson of Camaraderie Cellars in Port Angeles, WA

Yield:

1.0 servings

Added:

Thursday, December 10, 2009 - 5:22pm

Creator:

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