Mole Sauce
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 5:22pm

Ingredients




1 Bag of dried Guajillo Chiles, seeded and destemmed
1 Bag of dried New Mexico Chiles, seeded and destemmed
4 Roma Tomatoes, chunked
1 Yellow Onion, chunked
8 Garlic Cloves, chopped
2 cups Raisins
2 cups Pumpkin Seeds
1 cup Whole Almonds
1 cup Sesame Seeds
2 Slices Crusty White Bread
2 Cinnamon Sticks
2 tablespoons Cumin
2 tablespoons Oregano
2 tablespoons Coriander
4 cups Chicken Stock
2 Mexican Beers
2 Limes, juiced
8 ounces Chocolate
Salt, to taste

Pepper, to taste

Preparation

1 Cut chilies into big chunks. Toast chilies in a dry pan over medium heat until slightly discolored and aromatic. 2 Roast Tomatoes, Onion, Garlic in oven until tender 3 Fry Raisins, Pumpkin Seeds, Almonds, Sesame Seeds and Bread each separately in canola oil until golden brown. 4 Combine all ingredients in large stock pot and simmer for 1-2 hrs. 5 Remove cinnamon sticks and puree in blender in three batches, 3 to 4 minutes per batch until smooth.  (Or use stick blender in stockpot) 6 Return to pot and simmer on low for 4-8 Hrs.  The more the better. 7 Toss with sautéed chicken or turkey chunks and roll in a tortilla, or use as an enchilada or burrito sauce, or over baked chicken.

About


Recipe by Steve Corson of Camaraderie Cellars in Port Angeles, WA