Mole Sauce, My Style: Mole Sanchez
- 1 pound guajillo chiles, stemmed, seeded, and deviened
- 1 pound pasilla chiles, stemmed, seeded, and deviened
- 1 pound ancho chiles, stemmed, seeded, and deviened
- 2 Spanish onions, quartered
- 4 tomatoes, quartered
- 10 tomatillos, peeled
- 8 large garlic cloves, peeled
- 1/2 cup black raisins
- 1 cup dried apricots
- 1 cup prunes
- 4 cups red wine
- 2 tablespoons Mexican oregano
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 2 tablespoons whole black peppercorns
- 5 cloves
- 2 large cinnamon sticks
- 1 gallon chicken stock
- 2 sweet plantains
- Vegetable oil
- 1 piece Mexican chocolate
- 5 corn tortillas
- Serving suggestion: beef, lamb, or chicken
Preheat the oven to 500 degrees F.
Begin by placing all the dry chiles on sheet tray and toasting them in hot oven for 2 minutes until they start to let off an aroma, remove quickly and submerge them in bowl with hot water. Set aside.
Preheat the broiler.
Place the onions, tomatoes, tomatillos, and garlic on sheet tray and allow until roast and allow to char in a salamander or broiler and the vegetables have roasted for about 5 minutes. Remove and set aside.
In a medium saucepan combine the prunes, apricots, and raisins with the red wine and allow to cook for 10 minutes or until the fruit has absorbed all the wine and set aside.
In hot pan, toast all the spices, turning quickly as not to burn them. As soon as you see them smoking, remove, grind in a spice grinder, and set aside.
To start assembling the mole combine the chiles, roasted vegetables, red wine-soaked dry fruit and the spices in large heavy bottom pot. And add the chicken stock and simmer for about 30 minutes.
Meanwhile peel the plantains and slice into 1-inch thick slices. In a saute pan with 3 inches of oil, fry the plantains until golden and add to the pot as well as chocolate and tortillas cook for 15 minutes. Remove from the heat and puree the sauce until smooth. Serve with chicken, beef, or lamb.
Recipe courtesy Aaron Sanchez