Smoked Mole Sauce Recipe
3 Oz dark chocolate - coarsely chopped
1 Dried guajillo chilies - stemmed and seeded
1 Dried ancho chilies - stemmed and seeded
2 Dried chipotle chilies - stemmed and seeded
1½ Cups vegetable broth
2 Corn tortillas, cut into 1-inch strips
1 Tomato - cut in half crosswise
3 Tomatillos - cut in half crosswise
1 Tsp vegetable oil
1 Small onion - sliced
4-6 cloves of garlic, roughly chopped
¼ Cup blanched peanuts (unsalted and de-skinned)
2 Tbsp raisins
1 Tbsp cumin seeds
1 Tsp dried thyme
2 Cinnamon sticks
3 Whole cloves
3 Whole allspice berries
1 Tbsp white sugar
½ Tsp salt
Bradley Flavor Bisquettes - Maple
Cold smoke dark chocolate with Maple Flavor Bisquettes for 1 hour, up to 2 hours.
Toast chilies in a dry pan over medium heat, for approximately 3 minutes. They will be warm and aromatic.
Heat 1 cup of vegetable broth in a saucepan until it begins to simmer.
Transfer the chilies to a blender with 1 cup of vegetable broth.
Toast tortilla strips in a dry pan over medium heat, until lightly browned. Add to the blender with broth and chilies.
Leave chilies and tortilla in the blender undisturbed to soak for 10 minutes.
Cook tomatoes and tomatillos in a dry pan until soft and blackened, about 3 to 4 minutes on each side.
Add tomatoes and tomatillos to the blender and blend until smooth.
Add oil to a large pan and heat on medium heat. Add sliced onion, garlic, peanuts, raisins, cinnamon sticks, cloves, allspice berries, cumin seeds, and thyme. Cook until onions are soft.
Remove cinnamon sticks, allspice berries, and cloves.
Add remaining onion mixture to the blender and puree until smooth.
Pour mixture into a large sauce pot and warm over medium heat.
Add chocolate, remaining ½ cup of vegetable broth, sugar, and salt. Bring to a simmer, reduce heat and cook for 10-15 minutes to allow the sauce to thicken.
Now use this sauce for enchiladas, baked mole chicken, burritos, or whatever your mole needs may be!
Recipe By: Lena Clayton