This mole pairs well with any kind of cooked fish, tofu, vegetables or just beans and rice. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesús González, Chef of La Cocina Que Canta.
- 1/2 cup peanuts
- 1/4 cup whole almonds
- 1/4 cup sesame seeds
- 1 cinnamon stick
- 1 corn tortilla, cut in 8 wedges
- 4 large guajillo, New Mexico or California chiles, (about 1 ounce; see Note)
- 3 large dried mulato or ancho chiles, (about 1 1/2 ounces; see Note)
- 3 tablespoons extra-virgin olive oil
- 2 small or 1 large white onion, diced
- 3 cloves garlic, minced
- 3 ounces Mexican chocolate, (see Note), roughly chopped (1/2 cup)
- 1/2 cup tomato sauce, or 2 plum tomatoes, chopped
- 2 teaspoons sea salt
- 1/4 teaspoon freshly ground pepper
- 6 cups vegetable broth
- Step 1
- Preheat oven to 350°F.
- Step 2
- Place peanuts, almonds, sesame seeds, cinnamon stick and tortilla wedges on a baking sheet. Toast in the oven until golden brown, being careful to not burn the sesame seeds, 10 to 20 minutes.
- Step 3
- Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces.
- Step 4
- Heat oil in a large skillet over medium heat. Add the chile pieces, onion and garlic. Cook, stirring, until the chiles are fragrant and the onion is soft, about 5 minutes. Add the toasted ingredients and cook, stirring constantly, until the onion begins to brown, being careful not to burn the chiles or nuts, 3 to 5 minutes. Add chocolate, tomato sauce (or tomatoes), salt and pepper and cook, stirring, for 3 minutes. Add broth and bring to a simmer. Reduce heat and cook, uncovered, for 20 minutes.
- Step 5
- Remove the cinnamon stick and discard. Puree the sauce in a blender (in 3 batches) until smooth, 3 to 4 minutes per batch. (Use caution when pureeing hot liquids.)
Notes: Mildly spicy dried chiles, such as ancho, guajillo, New Mexico, mulato and California chiles, are used to add moderate heat and a rich flavor to sauces, soups and stews. Find them in the produce section of large supermarkets or online at melissas.com.
Mexican chocolate is a mixture of dried toasted cacao, sugar and Mexican cinnamon. Ibarra and Abuelita are popular brands. Or substitute 1 ounce semisweet chocolate plus 1/2 teaspoon cinnamon per ounce of Mexican chocolate.
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