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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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In looking at mole recipes, there is always some part that I would change. So, I did some research, read loads of recipes, picked out the parts (ingredients & measurements) that I like best & created my own recipe! I found some shortcuts; the ingredient list is still typically long but there's nothing difficult to find . It's YUMMY, imho. ;) It's nice & spicy & there's heat but it won't blow the back of your head off. Lovely texture. Great depth of flavor. It's also easy & doesn't take very long! Ingredients:
3 ancho chilies |
3 cups boiling water |
1/4 cup sesame seeds |
3 tablespoons canola oil |
1 large onion, coarsely chopped |
4 garlic cloves, mashed |
2 chipotle chiles in adobo |
28 ounces tomatoes, whole, chopped, pureed, it doesn't matter because it's all getting pureed in the end |
2 tablespoons peanut butter (creamy) or 2 tablespoons almond butter (creamy) |
1/2 cup raisins |
1/2 teaspoon ground cloves |
1/2 teaspoon ground black pepper |
1 teaspoon ground cinnamon |
1 teaspoon sugar |
1 tablespoon salt |
1 tablespoon oregano |
2 tablespoons chili powder |
2 tablespoons ground cumin |
6 tablespoons cocoa powder, not dutch processed |
2 cups water (from soaking the ancho peppers) |
1 ounce dark chocolate, good quality |
Directions:
1. Pour boiling water over ancho peppers in a bowl & set aside to soak for 30 minutes or more until soft. Drain, reserving water but discard the stems & seeds. Set aside.
2. Toast the sesame seeds & set aside.
3. Heat oil in large saucepot. Add chopped onion & saute until soft. Add smashed garlic & saute a few minutes longer. Add chipotles, soaked ancho peppers, tomatoes, peanut (or almond) butter, raisins, spices & ancho water. Stir & bring to a simmer.
4. Using a slotted spoon, scoop out all the solids into a blender. Add toasted sesame seeds. Puree thoroughly. Add back to pot. Simmer 15 minutes until thickened. Taste for seasoning.
5. This can be served with anything - chicken, beef, pork, tempeh, tofu,turkey - tonight I served it with pork tenderloin that I seasoned with salt & pepper, seared well in a cast iron skillet, covered with a few ladlefuls of sauce & finished in a 400F oven.
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