MOLE PASTA RECIPES

Steps:

• Heat broth in a small saucepan over medium-high until steaming; remove from heat. Meanwhile, heat 2 tablespoons oil in a medium pot over medium. Add all the dried chiles and sear until darkened, turning constantly so they don’t burn and become bitter, 1 to 2 minutes. Transfer chiles to the hot broth to rehydrate for 10 minutes. Set a bowl over the chiles to keep them submerged.
• Add the remaining tablespoon oil and the onion to the same medium pot (no need to wash). Cook over medium, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook, stirring frequently, until lightly toasted, about 1 minute. Transfer to a blender, along with the chiles and their soaking liquid, the peanut butter, tahini, sugar, cacao, chocolate, oregano, cumin, cinnamon and toasted tortilla. Blend until completely smooth and creamy. Season to taste with salt and pepper.
• Pour the mole back into the same medium pot and set over high heat. Once the mole starts to bubble, lower heat to medium and simmer, stirring every couple of minutes to make sure the mole isn’t burning or sticking to the pot, until the flavors marry, at least 10 minutes and up to 30 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
• Serve with cauliflower or vegetable or protein of your choice.

Steps:

• Preheat broiler and line a large baking sheet with parchment paper. Broil garlic cloves, tomatoes and onions. Remove garlic cloves after they have softened, about 10-12 minutes and continue broiling the tomatoes and onions until slightly caramelized.
• Heat a large skillet and toast the chilies until just browned and fragrant, being careful not to burn. Place toasted chili pods in a large glass bowl and cover with hot water, allowing to soften.
• In same skillet toast reserved seeds from chilies and sesame seeds, then transfer to a separate bowl.
• With skillet still hot, toast the cloves, peppercorns, oregano, thyme, and cinnamon stick a few seconds until fragrant. Then add to bowl with toasted sesame and chili seeds.
• Once garlic cloves have cooled, peel them and combine in blender with the tomatoes and onions, rehydrated chili pods (do not add in the rehydrating liquid), the toasted seeds and toasted spices, along with the nuts, raisins, and about 1 cup of chicken stock. Puree until smooth and thick, scraping down the sides. (After first trying a food processor, we were able to get a smoother puree using a Ninja style blender).
• In a large deep pot, heat the cooking oil (I used peanut oil). Once hot, add in the pureed mixture, being careful to avoid splatter burns. Once mixture has come to a boil, lower heat, bring to a simmer and then add 3 1/2 ounces chocolate to the pot.
• Allow to simmer, stirring frequently, for about an hour until a deeply rich reddish brown shimmer has developed. (I love watching Rick Bayless on the Create Network cook this over an open fire in a large cazuela).
• Use about a cup of this paste to make your Mole Sauce. Freeze the remainder away in 1 cup containers for a later use.
• *********************************************************************.
• To make Mole Sauce, heat about 1 tablespoon oil in large deep sauce pan.
• Add pureed fire-roasted tomatoes and saute a few minutes.
• Add 1 cup of Mole Paste.
• Stir in remaining 1 cup chicken stock, bring to boil and reduce heat to simmer.
• Add in 1/2 oz of chopped chocolate. Continue to simmer and add additional stock if necessary, until a suitable consistency, then keep warm until ready to serve.
• Enjoy with grilled/roasted chicken, turkey, pork, variations with fish, or use to make enchiladas. Delicious with grilled chicken but my goal is to make this with rabbit and/or duck.