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

More options: Recipe Card, Ingredient list suitable for import to MyFitnessPal.

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