3 Oz. dark chocolate, coarsely chopped
1 Dried guajillo chiles, stemmed and seeded
1 Dried ancho chiles, stemmed and seeded
2 Dried chipotle chiles, 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