Mole Sauce, My Style - {Mole Sanchez}

Recipe Ingredients

1 lb	454g / 16oz	Guajillo chiles - stemmed, seeded,
		And deviened
1 lb	454g / 16oz	Pasilla chiles - stemmed, seeded,
		And deviened
1 lb	454g / 16oz	Ancho chiles - stemmed, seeded,
		And deviened
2		Spanish onions - quartered
4		Tomatoes - quartered
10		Tomatillos - peeled
8		Garlic cloves - peeled (large)
1/2 cup	80g / 2.8oz	Black raisins
1 cup	237ml	Dried apricots
1 cup	237ml	Prunes
4 cups	948ml	Red wine
2 tablespoons	30ml	Mexican oregano
1 tablespoon	15ml	Cumin seeds
1 tablespoon	15ml	Fennel seeds
2 tablespoons	30ml	Whole black peppercorns
5		Cloves
2		Cinnamon sticks (large)
1		Chicken stock
2		Sweet plantains
		Vegetable oil - as needed
1		Mexican chocolate
5		Corn tortillas
		Serving Suggestion
		Beef, lamb, or chicken

Recipe Instructions

Preheat the oven to 500 degrees.

Begin by placing all the dry chiles on sheet tray and toasting them in hot oven for 2 minutes until they start to let off an aroma, remove quickly and submerge them in bowl with hot water. Set aside.

Preheat the broiler.

Place the onions, tomatoes, tomatillos, and garlic on sheet tray and allow until roast and allow to char in a salamander or broiler and the vegetables have roasted for about 5 minutes. Remove and set aside.

In a medium saucepan combine the prunes, apricots, and raisins with the red wine and allow to cook for 10 minutes or until the fruit has absorbed all the wine and set aside.

In hot pan, toast all the spices, turning quickly as not to burn them. As soon as you see them smoking, remove, grind in a spice grinder, and set aside.

To start assembling the mole combine the chiles, roasted vegetables, red wine-soaked dry fruit and the spices in large heavy bottom pot. And add the chicken stock and simmer for about 30 minutes.

Meanwhile peel the plantains and slice into 1-inch thick slices. In a saute pan with 3 inches of oil, fry the plantains until golden and add to the pot as well as chocolate and tortillas cook for 15 minutes. Remove from the heat and puree the sauce until smooth. Serve with chicken, beef, or lamb.

This recipe yields 12 servings.

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1A34) - from the TV FOOD NETWORK

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