Hooked on Mole
Yield 1 quart
Free of: gluten and top 8 allergens.
The depth of this Mexican chili and chocolate sauce is nothing shy of spectacular. This velvety sauce is ideal for so many dishes, from enchiladas and tamales, to casseroles, chili and so much more!
Ingredients
Pepper Paste
2 ounces dried ancho chiles (approximately 5)
2 ounces dried mulatto chiles (approximately 4)
2 ounces dried pasilla chiles (approximately 3)
1 quart vegetable broth
Mole Sauce
1 quart vegetable broth
1 cup yellow or white onions, diced
4 (6-inch) corn tortillas, roughly chopped
1/2 cup dark raisins
1/2 cup pumpkin seeds, toasted
1 bay leaf
1/3 cup pepper paste, plus more as needed
2 ounces finely chopped or grated Mexican chocolate, such as Ibarra
Instructions
- For the pepper paste, preheat oven to 350-degrees F. Place dried peppers on a sheet pan. Heat in oven for 5-7 minutes, until peppers are soft and pliable.
- Remove peppers from oven and allow to cool slightly. Wearing disposable gloves, clean the peppers by pulling out the stems, tearing them open and shaking out the seeds. Be sure to work fast, before chiles cool and become brittle, making them difficult to work with. Discard stems and seeds.
- Place the peppers and first quart of broth in a medium saucepan and bring to a boil.
- Reduce heat and gently simmer for 10-12 minutes.
- Transfer ingredients to a high speed blender or food processor and blend until smooth. Strain through a fine sieve, by moving a ladle up and down, forcing the paste through the sieve to remove any seeds or skin. Set aside while making the mole sauce. You can make the paste ahead of time and refrigerate until needed. You will have 2-3/4 cups.
- After using 1/3 cup and more if needed, freeze the remaining paste in increments of a heaping 1/3 cup to have onhand the next time you make mole.
- For the mole sauce, in a medium saucepan, place second quart of broth, onions, tortillas, raisins, pumpkin seeds and bay leaf. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
- Remove bay leaf and transfer mixture to a large container. Blending in 2 batches, pour half of the mixture in a high speed blender. Start on low and increase to high speed and blend for 40-50 seconds, until smooth. Return mixture to saucepan. Repeat with remaining mixture.
- Place saucepan on stove and turn on heat to medium. Add pepper paste and chocolate to pureed mixture. Bring to a gentle simmer and cook for 5 minutes.
- Taste mole sauce for spiciness and add additional pepper paste if desired, a tablespoon at a time. Season with salt, if needed.
Notes
- At our local market, mulatto chiles are not always available. When that's the case, we increase the other chiles.
- Capsaicin is concentrated in the tissue of a chili pepper and can cause a burning sensation on any part of the skin it touches. The tingly burning can last for hours after handling hot peppers without gloves. The capsaicin from your hands can also burn your eyes if you should rub them.
Courses Sauces & Condiments
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/hooked-on-mole/