Silky, Spicy Mole Sauce

Ingredients

• 1 dried pasilla chile, seeded and chopped, reserve the seeds
• 2 chipotles in adobo, seeded and chopped
• 1 cup cooked black beans
• 1 ounce dark chocolate, coarsely chopped
• 1/3 cup almonds, toasted
• 1 teaspoon kosher salt
• 2 cups chicken stock
• 2 tablespoons olive oil
• 1 clove garlic, peeled and crushed
• 2 shallots, peeled and coarsely chopped

Directions

1. Cover the pasilla chile with boiling water and let it sit for half an hour to soften. When it is time to start the sauce, split the chile and remove the seeds. Give it a rough chop, then add it to a blender or food processor with the chipotles, black beans, chocolate, almonds and salt. Blend while drizzling in the stock gradually, letting the machine smooth everything out as the mixture loosens.
2. Warm the olive oil in a sauté pan, then cook the garlic and shallots gently over low heat. When they have softened, scrape them into the chocolate-chile mixture and blend once more.
3. Pour the sauce into a saucepan and let it simmer for 10 minutes. Watch it closely so it does not scorch, since the chocolate and nuts need a little care.
4. The finished sauce should have a clear but not overpowering heat, with enough salt to make the flavors pop. For more spice, blend in some of the reserved chile seeds or use a low-acid hot sauce such as Marie Sharp's.