Hot chiles and rich chocolate... do we need to say more?!
It’s Cinco de Mayo.
Even better news: we’ve got your dinner plans covered.
We’re talking mole sauce. make this a perfect authentic topping for meats or enchiladas.
Doc Cain’s culinary arts class at the Cape Girardeau Career and Technology Center gave us a behind the scenes look at how it is prepared.
Word to the wise: don’t be intimidated by the long ingredient list. Your mouth will be thanking you for this sauce’s tasty punch.
2 cups chicken broth
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
3 dried chipotle chiles, stemmed and seeded
1 dinner roll, torn into pieces
2 corn tortillas, cut into 1-inch strips
2 tomatoes, cut in half crosswise
5 tomatillos, cut in half crosswise
1 tablespoon lard
1 onion, halved and thinly sliced
1/2 head garlic, peeled and sliced
1/3 cup chopped peanuts
1/4 cup raisins
2 tablespoons cumin seeds
1 tablespoon dried thyme
3 cinnamon sticks
5 whole cloves
6 whole allspice berries
5 ounces dark chocolate, coarsely chopped
3 tablespoons white sugar
1 teaspoon salt
1. Toast the chiles in a dry pan over medium heat, stirring constantly, until warm and you can smell them, about 3 minutes. Transfer to the blender with chicken broth.
2. Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
3. Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles
4. Allow the chiles and toasted bread and tortillas to soak in the chicken broth until they are soft, about 10 minutes. Blend the mixture until smooth.
5. Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, about 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
6. Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries. Cook these and stir until onions are soft and golden, about 5 to 8 minutes. Remove the cinnamon sticks and other whole spices. Add this mixture to the blender with the chile-tomato mixture, along with the chocolate, sugar and salt. Blend until smooth.
7. Pour chile puree into a large saucepan over medium heat. Bring mixture to a simmer; stir until sauce is thickened and slightly reduced, 10 to 15 minutes.
Check out our Food Page for more great ideas!