A: | 2 guajillo chiles, toasted |
3 ancho chiles, toasted | |
1 pasilla chile, toasted | |
1 arbol chile, toasted | |
1 chipotle chile, in adobo | |
2C chicken broth, hot | |
B: | 1C bread, pieces of rolls, tortilla, etc. |
C: | 2 small tomatoes |
5 tomatillos | |
D: | 2T oil |
1 onion, sliced thin | |
5c garlic, sliced thin | |
2T raisins | |
1T cumin seed, coarsely ground | |
1T sesame seed | |
1T thyme | |
1t paprika, smoked | |
1/4t cloves, ground | |
1/4t allspice, or 4 allspice berries | |
1 stick cinnamon | |
E: | 1C chicken stock |
F: | 2T peanut butter |
1T sugar | |
1oz chocolate, unsweetened or semi-sweet | |
1t salt, to taste | |
1. | Place (A) in blender after toasting the chiles in an iron pan. |
2. | Toast (B) in pan, transfer to blender. |
3. | Cut (C) into halves and/or quarters and blacken in pan. Transfer to blender. |
4. | Place (D) in pan and cook until onions are translucent. Remove and reserve cinnamon stick (and allspice berries if used) and transfer to blender. |
5. | Add (E) to blender, blend until smooth, and transfer to heavy pot. Add (F), reserved cinnamon stick, and simmer until reduced, about 15 minutes. |
Servings: 8
$Id: mole,v 1.7 2020/02/03 01:07:19 deaven Exp $
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