Ingredients
Mole:
- 1/4 cup slivered raw almonds
- 2 tablespoons canola oil
- 1 small Spanish onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 1 cup pureed plum tomatoes
- 3 cups chicken stock, plus more if needed
- Scant 1/4 cup pureed chipotle in adobo
- 2 tablespoons ancho chili powder
- 1 tablespoon New Mexico chili powder
- 1/2 teaspoon ground chile de arbol
- 1/4 cup chopped fresh mango
- 1/4 cup golden raisins
- 1/4 cup crushed blue corn tortilla chips
- 1 tablespoon honey
- 1 tablespoon pure maple syrup
- 3 tablespoons molasses
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1-ounce semisweet or bittersweet chocolate, finely chopped
- Salt and freshly ground black pepper
Pickled Red Onions:
- 3/4 cup fresh lime juice
- 3/4 cup distilled white vinegar
- 3 tablespoons super fine sugar
- 2 teaspoons kosher salt
- 1 serrano chile, slit down center
- 2 teaspoons finely chopped fresh oregano leaves
- 1 large red onion, peeled, halved, cut into 1/8-inch-thick slices
- 8 kosher hot dogs, grilled or griddled
- Soft hot dog buns
- 1/2 cup (2-ounces) crumbled queso fresco cheese
- 1 cup grated Manchego cheese
- 1 ripe Hass avocado, peeled, pitted and cut into small dice
Directions
Mole:
Put the almonds in a medium saucepan over medium heat and cook until lightly golden brown, stirring occasionally, about 5 minutes. Remove the almonds to a plate. Increase the heat to high, add the oil and heat until it begins to shimmer. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the tomatoes, chicken stock, chipotle and chili powders, bring to a boil and cook for 10 minutes.
Add the mango, raisins, tortillas and almonds and cook, stirring occasionally, until mangoes are soft and the mixture is reduced by half, about 30 minutes. Cool for 5 minutes before adding it to a blender.
Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the saucepan over high heat, add the honey, maple syrup, molasses, cinnamon, clove, allspice and chocolate. Cook until reduced to a sauce consistency, about 10 minutes and season with salt and pepper, to taste.
Onions:
Combine lime juice, vinegar, sugar, salt and chile in a medium saucepan and bring to a boil over medium heat. Cook the mixture until the sugar is dissolved. Remove from heat and let cool for 5 minutes.
Put the onion slices in a small bowl. Pour the warm vinegar mixture over and toss to coat. Cover and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture a few times.
Preheat a grill or griddle to medium.
Hot dogs:
Cook the hot dogs on grill or griddle until golden brown and the skin is crisp. Put in the buns and top each with some of the mole sauce, cheese, avocado and pickled red onions.
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By VaOtter
Fairfax Station, VA
on May 04, 2012
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Bobby outdid himself on this one! It's truly a 10 star recipe. For no good reason I'd put off tackling moles for years, but this dish looked so good I had to give it a try. Very glad I did! The recipe is lengthy, but it's easy to follow and none of the steps are difficult. But be sure to let the sauce cool completely before putting it in the blender. The written recipe suggests a 5 minute cool off period before blending. I recommend giving it way more time than that. If you've never blended a hot liquid/sauce before, be warned it can be on the dangerous side. Best to be careful and let that sauce reach room temperature before you fire up the blender. As other commentators have suggested, this mole is so good you could put it on just about anything!
By amelia1024
on November 26, 2011
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Love love love this Mole. I made Turkey Mole with this Mole for Thanksgiving this year in honor of my born-in-Mexico City son-in-law. (Nestle the turkey thighs and legs in an oven proof dish. Ladle over the mole. Cover. Bake at 350 for an hour. Even made 2 days in advance it had a lot of heat, so we mellowed it as follows: Add an extra ounce of Bittersweet Chocolate; and extra Tablespoon of Honey; 3/4 of a cup of pureed pumpkin; 2 Tablespoons of Smooth Natural Peanut Butter (I use Adam's Natural and a cup of unfiltered organic apple juice. Rich, complex, smooth, mellow but with heat. A-mazing! Thank you Bobby. This just might become a New Thanksgiving Tradition at our place with cornbread stuffing baked in the oven.
By V-twin Jockey
Huntsville, AL
on July 16, 2011
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Out-friggin'-standing!!! This is the most wonderful hot dog I have ever eaten and I'm a hot dog fanatic. I would eat the mole on ice cream! Bobby, you hit it out of the park on this one. Thank you, thank you, thank you!!! The mole's a little expensive and time consuming to make but worth every penny and second. The pickled onions were perfect! I used Oscar Meyer's XXL Deli-style Beef Franks instead of natural casing dogs because the O's franks are big and robust whereas the natural casing dogs tend to be a little on the scrawny side. The Oscar Meyer franks have a lot of good flavors as well. I also used artisanal hot dog buns from Publix, as they were more robust than off-the shelf-buns. This ain't no hot dog for sissies! I'm going to can the leftover onions and mole for later use.
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