Rich Mole Sauce Recipes

MOLE COLORADITO

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Toast the ancho, guajillo, cascabel, avocado leaves, bay leaf, canela, clove, oregano, cumin, coriander and peppercorns on a rimmed baking sheet until browned in spots (but not charred!) and very fragrant, nutty and spicy, 5 to 7 minutes. Transfer to a large heatproof bowl.
• Toast the raisins, prunes, almonds, peanuts, pecans, pumpkin seeds and sesame seeds on the same baking sheet until the nuts are lightly browned and the fruit are puffed and lightly toasted but not burnt, 10 to 12 minutes. Transfer to the bowl with the toasted chiles.
• Meanwhile, heat the schmaltz in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the plantains and cook until deep golden brown and caramelized on both sides, 5 to 7 minutes. Transfer to a small bowl. Add the garlic, onions and 4 teaspoons salt to the pot and cook, stirring occasionally, until the onions are tender and lightly browned, 6 to 8 minutes. Add the tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, 5 to 7 minutes. Add the reserved chile mixture, the plantains, and the stock and bring to a boil. Reduce the heat to low, cover and simmer until the chiles are very tender and fragrant, about 30 minutes. Discard the avocado leaves, bay leaf and canela (if you can find them). Remove the pot from the heat and let cool slightly.
• Working in batches, transfer the stewed chiles to a blender and puree until very smooth and thick. Transfer to a large bowl and repeat with the remaining stewed chiles.
• Wipe the pot clean, transfer the mole to the pot and bring to simmer over medium-high heat, stirring constantly to prevent from sticking to the bottom of the pot. Simmer until the mole is the consistency of a smooth, thick tomato sauce, 5 to 10 minutes, adding water or additional stock if the sauce is too thick. Add the chocolate and stir until melted. Season with salt. Remove from the heat. Serve over roasted turkey or roasted chicken. Top with toasted sesame seeds.

RICH MOLE SAUCE

Steps:

• In a 9-inch seasoned cast-iron skillet, toast bread over medium-high heat, turning once, until golden. Tear bread into large pieces; pulse in a blender until fine crumbs form. Transfer to a large bowl.
• In skillet, cook garlic over medium-high heat, turning occasionally, until soft and charred, about 5 minutes. When cool enough to handle, squeeze clove from skin; add to bowl with breadcrumbs.
• Toast almonds in skillet over medium heat, tossing occasionally, until golden, about 3 minutes. Transfer to bowl.
• Wipe chile with a damp paper towel. Slit chile lengthwise; remove stem, ribs, and seeds, reserving seeds. Cook chile in skillet over medium heat, turning once, until it just begins to blister (do not burn it ), 10 to 30 seconds. Transfer to bowl.
• Pour oil into skillet; add onion. Cook over medium heat, stirring, until soft and translucent, about 3 minutes. Transfer to bowl. Add tomatoes to skillet; cook, tossing, until slightly charred, about 5 minutes. Transfer to bowl.
• Add chipotle, adobo sauce, reserved chile seeds, banana, cocoa, sugar, cinnamon, oregano, and cloves to bowl, and stir well. Working in batches, puree mixture in a blender until smooth, adding the stock a little at a time.
• Transfer puree to a medium saucepan. Cook over medium-low heat, stirring until slightly thickened, about 20 minutes. Pass mole through a sieve into a serving bowl; discard solids. Season with salt and pepper, and serve warm.

MOLE POBLANO SAUCE

Steps:

• Combine dried chiles, tomatoes, onion, tortilla pieces, raisins, garlic, 1 tablespoon sesame seeds, cloves, and coriander in a bowl. Puree small amounts of this mixture in a blender until smooth.
• Melt shortening in a skillet over medium-high heat. Add the puree and saute, stirring frequently, about 10 minutes. Add broth and chocolate, and cook over very low heat until sauce is very thick, about 45 minutes. Garnish with remaining sesame seeds.