Black Mole

Recipe Ingredients

1/2 tablespoon	7.5ml	Butter
1 tablespoon	15ml	White onion - chopped (small)
1/2 teaspoon	2.5ml	Balsamic vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Ancho chiles - (to 3) - seeded, toasted
2		Chiles negros - (to 3) - seeded, toasted
1/4 cup	27g / 1oz	Toasted sesame seeds
1/4 cup	23g / 0.8oz	Toasted almond slices
1/4 cup	59ml	Toasted peanuts
1		Garlic clove - (to 2)
1/4 cup	40g / 1.4oz	Raisins
3		Whole cloves
1/2 lb	227g / 8oz	Mexican chocolate
3		Roasted tomatoes
4 cups	948ml	Chicken stock
3 tablespoons	45ml	Vegetable shortening

Recipe Instructions

Heat butter in a heavy 8-inch skillet over medium heat. Add the onions and cook, stirring frequently, until they begin to soften, about 5 minutes. Cover and reduce the heat to medium-low.

Continue to cook, stirring occasionally, until the onions are soft and golden brown, 20 minutes longer. Adjust the heat so the onions brown but do not burn. Add balsamic vinegar, plus salt and pepper to taste, and cook for an additional minute. Remove from heat and set aside.

Put vegetable shortening and garlic cloves into a stockpot and cook over medium heat for 5 minutes. Then add remaining ingredients, including the onions, and simmer for 45 minutes. Allow mixture to cool.

Transfer cooled mixture to a blender and thoroughly puree. Return mixture to sauce pan and simmer for another five minutes.

This recipe yields about 8 cups.

Source:
The Los Angeles Times, 11-03-2002

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