Steve Corson Mole Sauce

Featured at Red Wine & Chocolate

The thing about Moles is that there are 100’s of different kinds from black, brown, red, yellow and even green. The most common type that people think of is a dark brown sauce with chocolate included. This type is a Southern style mostly associated with the region of Oaxaca.

It takes a bit of time to prepare, but your effort and patience will be rewarded in a deep, complex sauce. Enjoy!

1 Bag of dried Guajillo Chiles, seeded and destemmed
1 Bag of dried New Mexico Chiles, seeded and destemmed
4 Roma Tomatoes, chunked
1 Yellow Onion, chunked
8 Garlic Cloves, chopped
2 Cups Raisins
2 Cups Pumpkin Seeds
1 Cup Whole Almonds
1 Cup Sesame Seeds
2 Slices Crusty White Bread
2 Cinnamon Sticks
2 TB Cumin
2 TB Oregano
2 TB Coriander
4 Cups Chicken Stock
2 Mexican Beers
2 Limes, juiced
4-8 oz Chocolate
Salt, to taste
Pepper, to taste

1. Cut chilies into big chunks. Toast chilies in a dry pan over medium heat until slightly discolored and aromatic.
2. Roast Tomatoes, Onion, Garlic in oven until tender
3. Fry Raisins, Pumpkin Seeds, Almonds, Sesame Seeds and Bread each separately in canola oil until golden brown.
4. Combine all ingredients in large stock pot and simmer for 1-2 hrs.
5. Remove cinnamon sticks and puree in blender in three batches, 3 to 4 minutes per batch until smooth. (Or use stick blender in stockpot)
6. Return to pot and simmer on low for 4-8 Hrs. The more the better.

Toss with sautéed chicken or turkey chunks and roll in a tortilla, or use as an enchilada or burrito sauce, or over baked chicken.

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