Recipes / slider July 23, 2022

Seven Chili Mole

Ingredients:

  • 4 c Chicken Stock, divided
  • 4 Dried New Mexico Chile
  • 2Dried Pasilla Chile
  • 2Dried Guaillo Chile
  • 2 Dried Chile de Arbol
  • 2 Dried Chile Negro
  • 1/2 c Almond
  • 2 t Olive Oil
  • 1 Fresh Jalapeno
  • 1/2 Onion
  • 3 Cloves Garlic
  • 3 Chipotle Peppers
  • 1/4 c Tomato Paste
  • 1 T Cumin
  • 1 T Brown Sugar
  • 1 T Instant Coffee Powder
  • 1 Bay Leaf
  • 1-2 oz Dark Chocolate
  • 1 1/2 t Salt
  • 2 t Lime Juice

Cooking instructions:

  • Preheat broiler to high.
  • Remove the stems and seeds from the dried chilies and place them in a large container with the almonds
  •  Put 3 c stock in a medium sauce pan and bring to boil.  Pour stock over the chilies and almonds and let soak for 30 minutes. 
  • Toss jalapeño, onion and garlic in oil and place under broiler until charred, about 10 minutes.
  • Purée rehydrated chilies with the stock, charred vegetables and chipotle peppers and pass through a fine mesh strainer into a medium sauce pan.  
  • Whisk in the tomato paste, cumin, coffee powder and brown sugar.  Add the remaining 1 cup stock and the bay leaf and bring the sauce to a boil.  Reduce heat to low and let simmer for 30 minutes, stirring occasionally. 
  •  Remove bay leaf and add in chocolate, stirring until melted.  Season with salt and lime juice.

You may also like...