Mole Sauce, My Style: Mole Sanchez
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
55
Spice
57
Sweetness
53
Sourness
40
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
8 large
Garlic Cloves (peeled)1 cup
Black Raisin1 cup
Dried Apricot1 cup
Prune4 cups
Red Wine2 tbsps
Mexican Oregano1 tbsp
Cumin Seed1 tbsp
Fennel Seed2 tbsps
Whole Black Peppercorns2 large
Cinnamon StickDirections:
1
Preheat the oven to 500 degrees F
2
Begin by placing all the dry chiles on sheet tray and toasting them in hot oven for 2 minutes until they start to let off an aroma, remove quickly and submerge them in bowl with hot water
3
Set aside
4
Preheat the broiler
5
Place the onions, tomatoes, tomatillos, and garlic on sheet tray and allow until roast and allow to char in a salamander or broiler and the vegetables have roasted for about 5 minutes
6
Remove and set aside
7
In a medium saucepan combine the prunes, apricots, and raisins with the red wine and allow to cook for 10 minutes or until the fruit has absorbed all the wine and set aside
8
In hot pan, toast all the spices, turning quickly as not to burn them
9
As soon as you see them smoking, remove, grind in a spice grinder, and set aside
10
To start assembling the mole combine the chiles, roasted vegetables, red wine-soaked dry fruit and the spices in large heavy bottom pot
11
And add the chicken stock and simmer for about 30 minutes
12
Meanwhile peel the plantains and slice into 1-inch thick slices
13
In a saute pan with 3 inches of oil, fry the plantains until golden and add to the pot as well as chocolate and tortillas cook for 15 minutes
14
Remove from the heat and puree the sauce until smooth
15
Serve with chicken, beef, or lamb