This thick Mexican sauce made with chiles and chocolate is a favourite for a reason.
Ingredients
Method
- Melt some lard in a large saucepan over a medium heat. Add the halved onions and the 8 garlic cloves and cook until lightly browned. Remove from the pan and discard the onion. Reserve the garlic. In the infused lard, fry the roasted onions, roasted garlic, roasted tomatoes and tomatillos. Reserve.
- In a large frying pan, add the sesame seeds, almonds, peanuts, sultanas, prunes, plantains, coriander seeds, star anise and cinnamon, and toast until aromatic. Set aside.
- In a blender add the reserved garlic, the onion mixture, nut mixture, croissants, tortilla pieces and the 1.42L of chicken stock. Puree until a smooth mole forms. Transfer mole mixture to a large stock pot.
- Seed and de-vein the mulattos, anchos, pasillas and chipotles. Coat a large frying pan with lard. Add the chillies and sauté until soft. Add the chillies to a blender and puree, then sieve into the pot with the mole. Put the pot over low heat and add the chocolate and the sugar, stirring constantly. Stir in the remaining chicken stock, a little at a time, until the desired thickness of mole is reached.
Rate this recipe
Overall Rating:
0.00
(0)
