Mole sauce is generally associated with Mexican cuisine. Because any number of Mexican sauces can be considered mole, it covers a wide area. As with many Mexican recipes, just about all mole sauce starts with some type of frying. Chili peppers, onions and garlic are usual ingredients.
Once the initial ingredients have been browned, the vegetables are placed in the food processor along with a cup or so of broth and whipped into a chunky sauce. This sauce, or mole, is then returned to the skillet and cooked over low heat until it has been reduced into a thick paste. Sometimes bread crumbs and cracker bits are added to the mix. If you do use bread crumbs, try to use seasoned bread to take advantage of all the additional flavors and spices.
Ingredients You Will Need:
3 chipotle chiles
1 cinnamon stick, broken into bits
3 tomatoes, chopped
1 clove garlic, chopped
1 large red onion, chopped
1 cup chicken broth
1 bay leaf, crushed
¾ cup sesame seeds
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 teaspoon fresh mint
1 teaspoon fresh cilantro
Roast the peppers in a hot dry skillet for about 90 seconds until they turn color. Remove the peppers from the skillet, and place them into a heavy-bottomed saucepan with just enough water to cover them. Add the cinnamon stick bits, and bring the water to a boil. Reduce heat, cover and simmer for about 20 minutes. Meanwhile, chop the tomatoes. Remove the skins and seeds, and place the diced tomatoes on a cookie sheet. Add the chopped garlic to the mix, and broil until the vegetables begin to turn golden on the tips. Remove from the oven, and cool.
Place the chopped onion and chicken broth into a food processor, and process until the onion has been broken down into tiny bits. Add the crushed bay leaf and the sesame seeds, and pulse for several seconds. Add the spices, and tomatoes and garlic, and chop until the mixture becomes more of a chunky sauce.
Remove the peels and seeds from the peppers, and add them to the food processor. (Use gloves while working with the hot red peppers, and do not inhale as the oils in the pepper can actually burn the tender membranes of the mouth, nose and throat. Discard the gloves and water and wash all utensils in hot soapy water to remove the oils and prevent burning skin that may come in contact with the pepper oil.) Puree or chop until you reach the consistency you desire. For a thicker mole, simmer the mixture until more liquid evaporates or add cracker crumbs. For a thinner mole, add more chicken broth.
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