Saturday, April 2, 2011

Mole Sauce

Recipe for Mole Sauce

2 Corn tortillas, slightly dried                          1 square unsweetened chocolate
1 garlic clove, minced                                     1/4 cup blanched almonds
1 small onion, chopped                                   2 Tbsp raisins
3 New Mexico green chiles (I have Anaheim), roasted, peeled, deveined, and chopped
1 large tomato, quartered, chopped ( I used plum tomatoes I had canned)
3 Tbsp all-purpose flour                                  1 tsp. ground red chile
1/4 tsp cinnamon                                             1/4 tsp cloves
I opted to use 1/8 tsp each cinn. and cloves, my taste.
2 1/2 cups chicken stock.

Tear tortillas in smaller pieces. Saute' onion until tender, then add onion, tortillas, chocolate,raisins, chiles, garlic, almonds, and tomato to food processor or blender. Cover and process to a rough puree. 

Pour into a 3 quart saucepan; stir in flour and spices.  Add chicken stock and blend.  Bring to a boil; reduce heat. Simmer, uncovered for about 20 minutes. At this point, I opted to put in blender, though if I were thinking, I would have used my immersion blender, and process until smoother. The sauce should be the consistency of heavy cream. I also think it would be good if you would put some adobo sauce in it, too.

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