Mole Poblano
The range and depth of this Mexican chili and chocolate sauce is nothing short of spectacular, leaving no doubt where the full day of time spent in the kitchen making it went.
Ingredients
- 2 ancho chiles, stemmed and seeded
- 2 pasilla chiles, stemmed and seeded
- 1/4 cup sesame seeds
- 1/4 cup peanuts
- 3 tablespoons raisins
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups chicken broth or stock
- 2 ounces Mexican chocolate, chopped or grated
- Salt to taste
Directions
Stem chiles and shake seeds into a small bowl. Tear chiles into large pieces; set aside. Place 4 tablespoons of reserved chile seeds and sesame seeds in a small cast iron skillet set over medium heat. Toast seeds, stirring occasionally, until lightly brown, about 2 minutes. Transfer seeds to a spice grinder. Add aniseed, peppercorns, and cloves to now empty skillet. Toast until fragrant, about 1 minute; transfer to spice grinder with seeds. Add thyme, marjoram, bay leaves, and cinnamon to spice grinder. Grind all seeds and spices into a fine powder. Transfer to a large bowl; set aside.