Traditional Mexican Mole

Start by removing all the stems and seeds from the dried peppers. Transfer the peppers to a large pot filled with water, cover and heat to medium heat. Bring the peppers to a simmer and cook, stirring often, for 10 to 15 minutes. Remove from heat and set aside. After peppers have cooled slightly, drain all of the liquid and transfer the peppers (in two batches) to the blender. To each batch, add about 2 cups of stock, 1 tablespoon of cumin and 2 tsps. of salt. Blend the sauce until smooth. You can strain the sauce thru a wire mesh strainer for a smoother sauce, if you choose, it is optional. Set the sauce aside. In a small bowl, combine the raisins and enough hot water to cover, set aside.

Now you want to toast all of the following: In two separate pans, one with the almonds only, the second one with the sesame seeds, anise, cinnamon stick and oregano. Toast in a dry pan on medium heat, stirring often, do not leave unattended, they will burn. They will become aromatic after a few minutes. Remove from heat and set aside. When cooled slightly, transfer the spice mix in two batches to a coffee grinder and grind down until it forms a paste, set aside. I highly advise you all to purchase a coffee grinder just for your spices (about $10). Toast some extra sesame seeds for your garnish.

Heat a large fry pan or griddle pan to medium heat, line it with heavy foil paper and drizzle a little canola oil in the pan. Add your tomatoes, serranos, onions and garlic to the pan. You want to cook them until the all the veggies start to roast and blacken, turn as needed, removing the garlic after 15 minutes. When ready, remove from heat and let cool, removing the skins from the garlic cloves. Transfer the blackened veggies to blender or processor, along with peanut butter, crushed tostadas, saltines, drained raisins, ground spice paste, 2 tsps. of salt and 1 cup of stock. Blend until smooth, adding more stock, if needed.

This is where your mole sauce comes together. In a large, heavy pot, heat 4 tablespoons of canola oil to medium heat. Start by adding the chile sauce and bring to a simmer, stirring often. Add the tomato mixture to the pot, stir well to combine. When it comes to a boil, taste for salt, add a couple of pinches of black pepper and a couple of pinches of granulated sugar. Add the Mexican chocolate and cook the sauce for a good 40 minutes, adding stock as it cooks. The sauce will thicken and darken in colors... taste! taste! Taste for seasoning...

Ta-Da!!! Complex, Complicated, But So Worth The Effort!!! Congratulations on your wonderful, delicious and authentic Mole Sauce!! This sauce is typically served over turkey or chicken. You can add the roasted chicken or turkey pieces right to the sauce and let the flavors blend. Serve garnished with toasted sesame seeds, red rice, a salad and warm corn tortillas.

¡¡Buen Provecho!!Mexican Mole Sauce...