Peppered Earth Simple Mole Sauce

A lot of ingredients, yes, but so easy and fun to make, and so incredibly delicious.

Ingredients

For the Chile Seasoning Paste (makes about 1 cup)
8 garlic cloves, unpeeled
1 packet organic dried mole chiles, stemmed and seeded
1 1/2 teaspoons dried Mexican oregano
1/2 teaspoon black pepper
A big pinch of cumin
Scant 1/4 teaspoon cloves
2/3 cups chicken broth

For the Simple Mole

1 cup Chile Seasoning Paste
3 tablespoons vegetable oil or rich-tasting pork lard, plus a little more if needed
2 ounces (about 1/2 cup) whole almonds (with or without skins)
1 medium white onion, sliced 1/8 inch thick
1/4 cup raisins
5 ounces (1 small round or 2 to 3 plum) ripe tomatoes
A scant 1/2 teaspoon cinnamon, preferably freshly ground Mexican canela
1/4 cup (about 1 1/2 ounces) roughly chopped Mexican chocolate
2 slices firm white bread (or 1/2 Mexican bolillo), toasted
5 1/3 cups Chicken Broth
Salt, about 2 1/2 teaspoons, depending on saltiness of the broth
Sugar, about 1 tablespoon

Instructions

For the Chile Seasoning Paste:

In a small bowl cover the chiles with hot water and let rehydrate 30 minutes, stir frequently to insure even soaking. Drain and discard water.

Roast unpeeled garlic on ungreased griddle until softened (they will blacken in spots) for about 15 minutes. Cool and peal.

While the garlic is roasting, toast the chiles on another side of the skillet 1 to 2 at a time, open them flat and press down firmly with a spatula. After a few seconds flip them and toast the other side.

Combine the chiles, oregano, black pepper, cumin, cloves, garlic and 2/3 c. of broth in a food processor and puree until smooth. If too thick add a little more liquid. Press mixture through a medium strainer into a bowl.

Now make the mole:

In a medium-size (4-quart) pot (preferably a Dutch oven or Mexican cazuela), heat 1 1/2 tablespoons of the oil or lard over medium heat.

Add the almonds and cook, stirring regularly, until lightly toasted, about 3 minutes.

Using a slotted spoon, remove the almonds to a food processor. Add half of the onion to the pan and cook, stirring frequently, until richly browned, about 10 minutes. Now removed the onions from the oil and place them in the food processor with the almonds. Add the raisins to the remaining oil, stir for a minute letting them puff, then use the slotted spoon to scoop them in with the almonds and onions. You’ll need this pot again.

Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on one side, about 6 minutes, then flip them over and roast the other side.

When the tomatoes are cool enough, peel them and add them to the food processor along with the cinnamon, chocolate and bread. Add 1 cup of the broth and blend to a smooth puree, scraping and stirring every few seconds.

Return the pot to medium-high heat and, if necessary, add a little more oil or lard to coat the bottom lightly. When very hot, add the chile seasoning paste and cook, stirring almost constantly, until darker and very thick, about 5 minutes.

Add the pureed almond mixture and cook, stirring constantly for another few minutes, until very thick. Stir in the remaining 4 1/3 cups of the broth, partially cover and simmer, stirring occasionally, over medium-low for 45 minutes. Taste and season with salt and sugar. (If you have never made mole before, season it until it's slightly sweet--the sugar balances the strong flavors.)

Click the image above to download and print the recipe card.