MOLE SAUCE RECIPE
Steps:
- Roast the tomatillos under the broiler for 4-5 min on each side, until blistered and soft. Set out two large bowls and scrape the tomatillos, juice and all, into one of them. Set out a pair of tongs and slotted spoon. Toast sesame seeds, stirring constantly, until golden in an ungreased small skillet over medium heat. Scrape them in with the tomatillos. Measure the bacon grease into a large pot over medium heat. Tear the chiles into flat pieces and fry them in the hot grease until their interior side has changed to a lighter color, about 20-30 seconds. As they are done, remove them to the empty bowl. Cover with hot tap water and place a small plate on them to keep them submerged. Let stand for about 30 min. With the pot still over med heat, fry the garlic and almonds, stirring regularly, about 5 minutes. Remove to the tomatillo bowl. Now add the raisins to the hot pot until they are puffed and browned, 20-30 seconds. Add to the tomatillos. Use tongs to transfer the rehydrated chiles to a blender. Taste the soaking liquid, and if it is not bitter, measure 2.5 cups into the blender. If it is bitter, use water. Blend to a smooth puree. Pour back into the bowl. Scrape tomatillo mixture into blender. Add 1 cup water, along with cinammon, pepper, anise, cloves, bread, and chocolate. Blend to a smooth puree. Pour back into bowl. Pour chilie puree into hot pot (with bacon grease). Stir nearly constantly until the mixture has darkened considerably and thickened to the consistency of tomato paste, 10-15 min. Add the tomatillo puree and continue stirring until once again thickened to consistency of tomato paste, another 5-10 min. Add 6 cups water to the pot. Simmer on medium-low for 45 min. Taste and season with salt (about 1.75 tsp) and sugar.
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